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BEEF EMPANADA
Today I conducted a cooking class at home and our main menu was the Beef Empanada. The above photos were made by the students themselves. Our lessons were 1) How to Make Empanada Dough, 2) How to Make Beef Empanada Filling, and 3) How to cook Empanadas.
Comments
There must be thousands of slightly different version of a meat stuffing wrapped in pastry and crimped closed to make a kind of portable snack.
I bet they're all delicious!
When my children get in the mood to help in the kitchen, I just let them express their own art.
I prefer filling and stuffing my empanadas into smaller and same-sized with only a heaping 1 tablespoon of the filling and I do not stretch the pastry dough after it's cut. I just seal and crimp the edges.
I also modified my empanada pastry dough recipe from South American, Philippine, and Spanish versions. The filling was my creation basing on the memories of the empanadas I ate back home in the Philippines when I was a kid.
I will repost the recipe as I had to edit it after we tested /tasted
our last session in making empanadas.
Is it delicious? Ahh! You have to taste it to know if it's delicious.
Thank you for your comment. I will check out your site and I hope you don't mind if I try cooking some of yours.
Chris
Thanks for this visit.
Have a nice day!