Introduction
Empanadas are a culinary treasure cherished across Latin America and Spain, celebrated for their versatility and deliciousness. Traditionally, these savory pastries are prepared with yeast and baked to perfection. However, our recipe for No-Yeast, No-Oven Empanadas brings a unique twist to this classic dish, allowing you to enjoy them without the need for yeast or an oven. Whether you are a seasoned cook or a kitchen novice, this recipe is designed to be simple, quick, and incredibly satisfying.
History of Empanadas
Empanadas have a rich history that dates back to medieval Spain, where they were originally made with a filling of seafood. As Spanish explorers traveled to the Americas, they introduced empanadas to the New World, where the recipe evolved and adapted to local tastes and ingredients. Today, empanadas are enjoyed in various forms and fillings, from savory meat and cheese to sweet fruit and cream.
Ingredients
For the Dough:
- 3.2 fluid ounces of water
- 1/4 teaspoon salt
- 1 cup flour
For the Filling:
- 1 cup green onion
- A pinch of baking soda
- 1/2 cup cheese
- 1/4 cup flour
- 1/4 cup cornstarch
- 1 1/2 tablespoons salted butter
- Oil for frying
| Nutrient | Amount per Empanada |
|---|---|
| Calories | 150 |
| Fat | 8g |
| Carbohydrates | 15g |
| Protein | 4g |
Step-by-Step Instructions
Preparing the Dough
- Combine Water and Salt: In a clean bowl, mix the water and salt until the salt is completely dissolved. This ensures that the dough will have a consistent flavor.
- Add Flour: Gradually add the flour to the water mixture, stirring continuously until the mixture is well combined. The goal is to achieve a dough that is smooth and not too sticky.
- Knead the Dough: With clean hands, knead the dough on a lightly floured surface until it becomes smooth and elastic. This should take about 5-7 minutes. Let the dough rest for 10 minutes to allow the gluten to relax, making it easier to roll out later.
- Divide and Shape: Divide the dough into four equal parts. Shape each portion into a ball. This will make it easier to roll them out evenly.
Preparing the Filling
- Chop Green Onions: Wash and dry the green onions thoroughly, then chop them finely. The green onions will add a fresh, aromatic flavor to the empanadas.
- Mix Green Onions with Baking Soda: Place the chopped green onions in a bowl and add a pinch of baking soda. Mix well. The baking soda helps to keep the green onions bright green and adds a slight leavening effect to the filling.
- Prepare the Dusting Mixture: In a separate bowl, combine the 1/4 cup of flour and 1/4 cup of cornstarch. This mixture will be used to dust your work surface, preventing the dough from sticking and making it easier to handle.
Assembly
- Roll Out the Dough: On a lightly dusted surface, roll each dough ball into a circle about 7 inches in diameter. This ensures that each empanada will have a uniform size and shape.
- Stack and Roll Together: Stack the dough circles on top of each other and gently roll them out together into a larger circle, about 11 inches in diameter. This helps to create a multi-layered effect in the dough, making the empanadas flakier.
- Add Filling: Spread melted butter on each dough circle and evenly sprinkle the green onion mixture and cheese. The butter adds richness and helps the filling to adhere to the dough.
- Fold and Seal: Fold the dough over the filling and press the edges firmly to seal. There are two popular methods to seal empanadas:Method 1: Half-Moon Fold
- Place the filling on one half of the dough circle.
- Fold the other half over the filling to create a half-moon shape.
- Seal the edges firmly with a fork.
- Cut slits along the edge of the dough circle.
- Fold the slits over the filling in a braided pattern.
- Press the edges to seal.
Cooking
- Heat Oil: Heat oil in a frying pan over medium heat. The oil should be hot enough to sizzle when you drop a small piece of dough into it.
- Fry Empanadas: Carefully place the empanadas in the hot oil and fry for about 2 minutes on each side, or until they are golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
- Drain Excess Oil: Remove the empanadas from the oil and place them on a plate lined with paper towels to drain any excess oil. This helps to keep them crisp and not too greasy.
Serving Suggestions
Empanadas are best enjoyed warm, right after frying. Serve them with a variety of dipping sauces such as salsa, guacamole, or a simple chimichurri. They also pair well with a fresh salad or a side of seasoned rice.
Tips for Perfect Empanadas
- Resting the Dough: Allowing the dough to rest before rolling helps to relax the gluten, making it easier to roll out and preventing shrinkage during cooking.
- Even Rolling: Roll the dough evenly to ensure that the empanadas cook uniformly.
- Seal Tightly: Make sure to seal the edges tightly to prevent the filling from leaking out during frying.
- Oil Temperature: Maintain a consistent oil temperature to achieve perfectly golden and crispy empanadas.
Conclusion
These no-yeast, no-oven empanadas are a delightful twist on the traditional recipe, offering a quick and easy way to enjoy this beloved dish. With a crispy exterior and a savory filling, they are perfect for any occasion, from casual snacks to festive gatherings.