Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, empanadas. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Making empanadas is easy thanks to some help from Pillsbury dough. Whether you like them stuffed with beef, pork or chicken, there's an empanada recipe here for everyone.

Empanadas is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Empanadas is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook empanadas using 6 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Empanadas:

1. Prepare 2 cup masa
2. Prepare 1 1/2 cup water
3. Take 3 medium potatoes
4. Take 1 lb picadillo (Puerto Rican meat filling, or filling of choice)
5. Take shredded sharp cheddar (optional)
6. Get vegetable oil

Melissa's empanadas are sweet applesauce filling in a cream cheese crust. Cuban Picadillo Empanada and Cilantro Cream Sauce. Empanadas are pastry shell turnovers made by folding dough over a filling, sealing it, and cooking it, either by baking or frying. Just about every Caribbean island has a recipe for sweet or savory fillings.

Instructions to make Empanadas:

1. Peel the potatoes and boil them whole until fork tender. Drain and set aside to cool.
2. If you don't know what picadillo is you can find recipes all over the net for it. It's a Puerto Rican meat mixture and is amazing. Anyways, mix the water and masa together well. If it's too dry add a little more water if it's too wet add a little more masa. You don't want the dough to be sticky or crumbly.
3. Dice the potatoes up then add it to the picadillo mixture.
4. Grab about a golf ball sized piece of the masa, roll it into a ball then place on a piece of parchment paper, place another piece of parchment paper on top. Roll the dough out to about the thickness of a corn tortilla, maintaining a round shape. This process would be much faster with a tortilla press, however I do not own one so this is my method.
5. Place about a 1/4 cup of the filling onto one half of the dough, fold the other half over and pinch seams together or use a fork. I personally don't do either, but it's hard to explain how I do it,it almost looks like it's twisting around the edge.
6. In a skillet of oil fry the empanada over medium high heat until golden on each side. Serve with your favorite meat and rice and enjoy!

Brush tops with egg wash, avoiding crimped edges. Tip Dough and filling may each be prepared a day or two in advance. The empanadas may be assembled several hours ahead of time and refrigerated, uncovered. On ungreased large cookie sheet, unroll pie crusts. Transfer to a medium bowl with a slotted spoon.

So that’s going to wrap this up with this special food empanadas recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!