Additional information
by Newton MacCormack (Author)
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Southern European, Latin American, and the Philippines cultures. The name comes from the Galician verb seminar and translates as "unbreaded", that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.
Making homemade empanada dough is not as hard as you might think, especially if you have a food processor. And even if you don't have one, it is still pretty easy to make by hand because the dough doesn't need to be overworked, and requires minimal kneading.
Do you want to make empanada? Try these delicious recipes in this book now. This book shows you how to make empanada dough for baking and frying using both wheat flour and Latin American-style corn flour masa. It shows you how to form the dough into discs, make the fillings, construct the various empanada shapes, styles and sizes and finally how to bake or fry them.
There are lots of suggestions for different fillings, as well as a range of empanada dough types that you can make. There are many pictures to show how different empanada is made and how you can shape them to make them look special like the ones found in Latin America.
Buy now.
