Nov 23, 2009
Oh, my God! I'm Chilean. Empanadas, are among my favorite traditional food. Chilean empanadas are unique in texture and taste. This recipe is great! You can also substitute the meat filling ("el pino") for Mozarella cheese, poultry, or seafood. When you use cheese, don't use any of the ingredients for the meat one, just the cheese! Sparkle confectioner sugar on the top of the fried cheese empanada before serving. This recipe should've been called "Fried Meat Empanadas" (Empanadas Fritas de Pino). "Pino" is what we call the mix of all the ingredients in the meat. For all empanadas, slide ur clean, wet index finger on the edge of the dough before folding and cooking. This prevents the filling from dripping or falling out while fryng the empanada. Poke the top of the dough with a fork about 3 times before frying so air can exit and prevent dough for exploding while frying. Look for the recipes for all of them and try them. You and ur family will just love them all! Your guests will love them, too. Make at least a dozen of them for a family of three or four. For parties, make sure you make at least 2 per guest. Cook time is less than 5 minutes. Two or three minutes of deep fry should be enough. IMPORTANT: Pls, don't use supermarket dough. The dough recipe is as important as the filling to taste the true Chilean empanadas. Add spices to the filling as per your taste. Don't substitute anything! Enjoy! :)
—Soulful-Writer
