Text 30237, 157 rader
Skriven 2009-10-22 09:30:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Empanadas
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Which, if my etymology eye doesn't deceive, should in fact
 ML> be made with bread dough, too!

 DD> I dunno. All the empanadas I have had and every recipe I reviewed for
 DD> them uses either tortilla or pastry as the casing.

 ML> Speaking etymologically, to wit:

 ML> em (Lat. in-, in)
 ML> pan (Lat. panis, bread)
 ML> ada (Lat. -atum, something having been done)

 ML> So em-pan-ada, something having been put in bread.

According to etymology that is true. According to the laws of physics the
bumblebee is incapable of flight. The bumblebee, however, being unaware of
physics flies merrily along.

BTW - the dictionary agrees with your etymology ... the Latino cooks and their
recipes, however, being unaware of the "proper" use of the term - do not.

em·pa·na·da  n.

A Spanish or Latin-American turnover with a flaky crust and a spicy or sweet
filling.                                    ^^^^^^^^^^^  

[Spanish, from past participle of empanar, to coat with breadcrumbs : en-, in
(from Latin in-; see en-1) + pan, bread; see panada.]

-+-

Empanadas are pastry shell turnovers made by folding dough over a filling and
sealing it. In Latin Caribbean cooking, empanadas are stuffed with sweet or
savory fillings and then baked or fried.

1. Empanada Dough: Every tasty empanada starts with the dough. In Latin
Caribbean cooking you’ll come across two types of dough. One is simple flour
dough much like a pie crust and the other is reddish yellow dough made with
yucca. You can use either dough interchangeably, but for beginners, try the
simple flour dough first.

Note: Empanada dough is available in specialty markets in the form of frozen
discs, usually 10 discs per pack.

from: Ask.com

-+-

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
       Title: Empanada Dough Recipe
  Categories: Latino, Pastry
       Yield: 10 servings

       3 c  Flour + more for kneading
       1 ts Salt
     1/2 c  Cold water
       1 lg Egg
       1    Egg white
       1 ts Vinegar
       3 tb Shortening 

  Every empanada recipe starts with the dough. Here is a
  simple empanada dough made with flour, salt, water, egg,
  vinegar and shortening.

  1. In a bowl, beat the water, egg, egg white and vinegar
  together. Set aside.

  2. In a separate bowl, mix together the 3 cups of flour
  and salt.

  3. Cut the shortening into the flour mix with a pastry
  blender or two butter knives. Make a well in the center
  of the flour mix and pour the liquid ingredients from
  the first bowl into the center.

  4. Mix the wet and dry ingredients with a fork until it
  becomes stiff.

  5. Turn the dough out onto a lightly floured surface.
  Knead it just until all the flour is incorporated and the
  dough is smooth.

  6. Wrap the dough in plastic and refrigerate for at least
  1 hour, but never more than 24 hours.

  Tip: If you want to keep the dough longer than 24 hours,
  you can freeze it.

  Servings: Makes approximately 10 six-inch empanadas. 

  Recipe By Hector Rodriguez

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
  
       Title: Red Yucca Empanada Dough
  Categories: Five, Latino, Pastry
       Yield: 10 servings
 
   2 1/2 c  All purpose flour
   1 1/2 c  Cooked yucca (mashed)
   1 1/2 ts Salt
   2 1/2 tb Achiote oil
       1 tb (to 3) Water

  Red Yucca Empanada Dough is a simple dough made with flour,
  salt, water, and yucca. The achiote oil in this recipe
  gives the dough a nutty flavor and red color. The use of
  a food processor makes this dough easy to mix and this
  recipe is great for vegans because it contains no eggs.

  1. Put the flour, yucca and salt into the bowl of the food
  processor.

  2. Mix until the dough is crumbly.

  3. Add the achiote oil and mix until the oil and color are
  incorporated throughout the dough.

  4.With the food processor running, add the water a little
  at a time. When the dough has become a smooth elastic
  ball, stop adding the water.

  5. Wrap the dough in plastic and refrigerate for at least
  1 hour, but never more than 24 hours.

  Tip: If you want to keep the dough longer than 24 hours,
  you can freeze it.

  Servings: Makes approximately 10 six-inch empanadas.

  Source: Daisy Cooks! (Hyperion 2005) by Daisy Martinez.  

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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