Sunday, October 19, 2008

notes on making empanada

I made my first batch of empanadas over the weekend, and here are a few notes for future reference, just in case you find yourself craving for them and want to make some:

1. It would be a good thing to invest in a measuring cup, a set of measuring spoons, a wooden board and a rolling pin. You'll need it not only for making empanadas, but for cooking and baking in general.

2. Make sure that you have the correct measurements for the ingredients especially when making the dough. In my case, I completely forgot to buy a measuring cup, so I had to make do with what was available to me. The result was not really disastrous, but the consistency of the dough was not exactly what I had imagined it would be. I think it was short of the flour, because my dough was so sticky, it stuck all over the rolling pin and was very difficult to work with.

3. Don't think that you can dispense with the rolling pin, because it will largely affect not only the aesthetic value of the finished product, but it's also necessary so that the thickness of the dough will be uniform on all sides. When I made the dough, and because it stuck to my rolling pin, I thought I could just pat the dough flat using the palm of my hand. Of course it flattened, but I wasn't able to make good dough circles and there were portions that were either too thick or too thin.

4. Deep fry them! Make sure they're completely submerged in oil so that the empanadas will cook evenly. And don't let them stay too long in the oil, they cook easily and besides, the filling is already cooked. Just let the dough slightly brown.

Hopefully, the next batch I make will be a lot better. Tomorrow I'll go get myself the necessary props for a better empanada dough. :-)

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