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Pork green and red empanadas

SmokinEdge

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Just a quickie. Didn’t take a lot of pictures, but these things are delicious. Little deep fried meat pies. So tasty. I’ll post up a dough recipe if interested. The meat is just New Mexico taco meat in red and some in green, although I only pictured the red. Enjoy.
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flatbroke

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Looks great. Had some the other day. A guy from Colombia made them. Yours look just as good
 

MSK2193

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try to make them with cheese. Gouda makes a great cheese empanada.
 

chef jimmyj

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Looks great. I'd be interested in the dough recipe. The pastry looks VERY FLAKEY, a sure sign of a good recipe. We are making a big batch this coming week. I have my oldest bringing frozen Goya Discos from her grocery as no local store carries them. Would be nice to just make our own.. JJ
 

gmc2003

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I could chow down on a couple of those homemade hot pockets.

Point for sure
Chris
 

chopsaw

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Got my mouth watering . Those look fantastic .
 

SmokinEdge

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Looks great. I'd be interested in the dough recipe. The pastry looks VERY FLAKEY, a sure sign of a good recipe. We are making a big batch this coming week. I have my oldest bringing frozen Goya Discos from her grocery as no local store carries them. Would be nice to just make our own.. JJ
Empanada dough recipe:
3 c. All purpose flour
1 stick butter (8Tbs.)
1/2tsp. Salt
1 egg
1/2 water

Add flour and salt in a mixing bowl, stir together.
Add butter and incorporate well. I use my hands and squeeze the flour butter together with my finger tips. You don’t want any little chunks of butter left, mix it well.
Add the egg and all but a couple Tbs of water and mix together. If dough is a little dry add a little bit more reserved water. Kneed the dough until no longer sticky.
At this point you can make individual 1.5 inch balls and roll them out, or you can roll the whole dough out to about 1/8” then use a large cup or a wide mouth mason lid to cut circles. Then those need to be rolled again until about half again larger. Use flour on the counter as needed so dough doesn’t stick. Fill with meat mixture leaving enough room to fold the dough over. Seal the edges by making a series of little folds ( my wife’s method) or use a fork to mash the edges together. Place on a cookie sheet and refrigerate for about 30 minutes to dry the dough surface.
I fry mine, but these can also be brushed with egg wash and baked in the oven.
 

sawhorseray

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Your dough looks fantastic, light and flaky, bookmarked for sure, thanx! RAY
 

browneyesvictim

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I didn't know I needed empanadas until I saw this! NEED I say! Those look amazing!
Erik
 

SmokinAl

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Those look delicious!
Thanks for posting the dough recipe!
Al
 

tx smoker

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WOW!! Those look fantastic. No lack of filling, that's for sure, and exactly how I like them. Very well done.

Robert
 

SmokinEdge

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Thank you all for the kind words, and the likes.
These really are delicious and filling, but not heavy. They can be filled with meat and/or cheeses but are also filled with fruit for dessert.
 

chef jimmyj

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Thanks for the Recipe. Sounds easy enough and the results speak for themselves...JJ
 

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