Many different types of empanadas are made all over the world Gioza Japanese or Pelmeni The Chinese, going through the variations of the Arab countries, which they probably introduced to Italy and Spain.
The Spaniards, in turn, spread them throughout the New World, with a particular focus on Argentina and Chile, where there are countless regional variations of the popular Creole empanada. Even now they are a gastronomic trend that is very easy to eat everywhere.
You can try them handmade and handmade, freshly baked, in establishments in Madrid, Barcelona, Valencia, Alicante, Seville, Valladolid and Cadiz de Malvone, where you should not miss the truffle test that melts in you. Person.
ხარ You are Cheese loverYou will like their empanades with cheese such as eggplant and parmesan, leeks and gorgonzola, ham and cheese, provolone and dried tomatoes, cheese and bacon, onions and cheese or four cheeses. And, in addition to the classics, you will be surprised by Humita, Thai chicken, BBQ ribs, Iberian secret or burger stuffed.
You already have some ideas for filling here, but Celina Willimburg and Adriana Moreira, two from Buenos Aires who have lived in Zaragoza since 2003, founded the Alma Criolla Empanada Bar three years ago, expand on them and suggest their recipe so you can. Prepare them at home.
Standard dough recipe
It will serve you for all empanas and it’s Javier Rodriguez Ponte’s Taki from Boketé Catering (A Coruña):
- Mix well 275 g of wheat flour, 130 ml of milk, 80 ml of sunflower oil, five grams of salt and five paprika.
- Divide into two balls and let stand for 30 minutes. Roll well, add about two inches of the shield – stuffing where all the ingredients are finely ground to a paste – and cover with a lid.
- Carefully fold the edges and make a few holes in the fireplace (three will suffice).
- Beat the eggs and bake at 200ºC for about 25 minutes until well browned.
Empanada with pork shoulder, onion core and herbal pepper
CWith this dough, Taki makes this delicious empanada with the following ingredients:
- Peel a squash, grate it and squeeze the juice. Gently fry in oil half a pepper and two cloves of garlic for about an hour and a quarter until it becomes very soft and slightly golden.
- At the last moment, add 150 g of finely chopped onion core and 10 g of sweet paprika, cook for another five minutes and remove.
- Add 300 g of cooked pork shoulder cut into not too small cubes.
- Remove 300 g of herb pepper peppers and fry in lightly fried oil, add to stew, mix well and add salt.
- Serve preferably hot.
Urine and onion pie
Recipe by Maria Varela, from A Parada das Bestas (Palas de Rei, Lugo).
- Cut 400 g of sweet onion into julienne strips.
- Press a kilogram of urine, finely press the stalks and larger leaves.
- Fry the vegetables in oil over high heat. Season.
- Cool and add the bread dough.
- The contrast of the onion and the earthy aroma of the Swiss urine are delicious.
Cooked empanda
Recipe from Juan Crueiras, bido (A. coruna), two Repsol root.
If, after cooking and eating, in this Galician case, a lot of meat remains – pork kachucha (head), lacon, chorizo, etc. Boil and arrange on a platter, press into other drawers, weigh from the top and refrigerate for a few hours.
After this time, the meat will be cooked thanks to the collagen, and after casting, we will cut it into pieces to fill the base of the empanda dough.
Squid, fennel, onion and chestnut empanda
Recipe by Daniel Lopez, from O Camiño do Inglés (Ferrol, A Coruña). A Repsol Sun and Bib Gourmand.
- Finely pour the dill and onion. Fry in a pan over medium heat with a little oil. When it turns a nice golden brown, add a tablespoon of brown sugar, a little vinegar and salt.
- Arrange fennel onion on empanda dough and fresh and chopped squid slices and a little grated and chopped chestnut on it. Cover and bake.
Sardine and roasted peppers empanda
Recipe by Julio Sotomayor, from Nova (Ourense), Michelin Star and Repsol Sun.
- Preheat the oven to 150 ° C, add oil to five peppers and add salt.
- Bake for 45 minutes and cover with aluminum foil when removing. Wait for them to cool.
- Meanwhile, Kilo Sardin breaks his back. It takes a bit of hard work, but the result is worth it. It’s very simple. Move the index finger into the “belly” and down to the tail, touching the spine. Repeat the process on the other side and now you have both clean spines.
- Now that the peppers are already warm, peel them and store them in the juice that you release into the tray.
- Onions with julienne, fry for a few minutes and strain.
- All that remains is to install the cake.
- One layer of onion, the next layer of pepper and finally sardine. Remember their season before closing.
Meat pie, plum and trumpet
Recipe by Daniel Guzman, also from Nova (Ourense).
- Press 800 g of boneless leg into cubes, add salt and pepper and set aside.
- Cut 150 g of plums into small cubes and add to the meat.
- In a pan or rondon, cook three sweet onions cut into julienne strips and transfer to a jar.
- In the same pan, but over a higher heat, fry 200 g of death trumpet and drain.
- It is important to drain the vegetables before entering the rest of the stuffing so that the empanda does not have excess moisture later.
Níscalos empanada with spinach
Recipe by Beatrice Sotelo, from Ilas Gabeiras (Feroli, Coru .a).
- To make this stuffing, you just need to cut 300 g of chanterelle with a clove of garlic.
- Then add a kilogram of well-cleaned fresh spinach to the batter, sauté, add salt. cool.
- Pour the stuffing into the dough, add 150 g of mozzarella, cover with an empanda and bake for 15 minutes.
Cachola and Truffle empana
Recipe by Chef Javier Gonzalez
- Put a kilo of onion pre-cooked in olive oil on the dough. Then place the cooked and crushed cachola (pork head) in half-centimeter-thick slices.
- Spread pre-roasted peppers on low temperature (125ºC), ending with finely laminated truffles.
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Source: El Diario
I’m an experienced news author and editor based in New York City. I specialize in covering healthcare news stories for Today Times Live, helping to keep readers informed on the latest developments related to the industry. I have a deep understanding of medical topics, including emerging treatments and drugs, the changing laws that regulate healthcare providers, and other matters that affect public health.
