Be sure to have your ANNOTATIONS turned ON in order to see the ingredients and other printed directions.
Professional EMPANADA PASTRY Recipe – for appetizers and more
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8 responses to “Professional EMPANADA PASTRY Recipe – for appetizers and more”
Dynamite! I’ve been looking for a great empanada recipe for years! I’m half
way there.
I used to go to a place in Brooklyn that was fantastic. Have never found or
cooked one better. Thanks, Chef! Oh, I should get your book today according
to the Tracking.That empanada cutter/sealer looks amazing. I live in the southwest I bet i
can find oneLooking forward to seeing more filling recipes for the empanada pastries.
I always use them little Goya skins for these. But I have watched with much
intent your pastry videos. Because I can do a lot of things pretty good but
a flaky perfect like Grandma makes crust just isn’t one of them. There’s an
over a 100 year old family recipe in danger of dying when Grandma does. I
KNOW how to do it the way she does, but geez, I just know that there’s no
way that if some Upper Peninsula style pasties were made in a fine
restaurant… They would have one heck of a more efficient way of doing it
than Grandma does it. (note, the woman can’t cook anything else) But she’s
my Grandma… I am hoping to modernize the crust recipe. Well no, Maybe I
just HAVE to do it like Grandma and deal with the fact that good food takes
time. I mean I spend between 12 and 14 hours cooking a pork butt. I guess
that’s easy though the smoker does the work. I only have abouts, My Mom
tried to write it down once for me. Mom makes good pasties too, but
Grandmas are better. I think it’s the matter of OCD that she has with the
dish. Heck I’d give you the recipe if you wanted to fiddle with it. (or fix
it).Is there a way to do this without a food processor?
I have a set of 3 of those pastry cutter/sealers. They are fun to use. I
love your recipes. Your videos help me to have new ideas and to refresh my
memory on old recipes I haven’t made in a while. I do have one question
about this recipe; why didn’t you do an egg wash before deep frying? I adds
a crispy texture to the outside, while maintaining a sort of, soft center.
Thanks, Chef for yet another wonderful recipe.I’d love to see some recipes for traditional Russian dishes.
Is it something wrong with your video recorder? The pixel is chunky. It
started since the shrimp stock video. Other video before that seem fine
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