Kulinarya: Empanada!

>> Monday, 22 March 2010

Kulinarya Empanada!
My first Kulinarya Challenge! yahoo!


This month's Kulinarya dish was hosted by Kath of A Cupcake or Two who chose Empanada, which I think is perfect as I have been wanting to make this stuffed pastry since high school!


I used to live with my aunt when I was still studying in Davao Oriental and Manang Inday, used to make these and sell it along our school entrance, and I was really proud of her because she absolutely made the best ever empanada of all time! Deliciously satisfying all-in-one meal! I actually asked her to give me a few as I'd be happy to help her sell it to my classmates, yes, I'm one of those students you see selling "kakanins" inside the classroom during recess and in my trusty bayong goody bag included yema, cheese sticks, kool-em mints, polvoron and ube! And I proudly made my own products, except for the candies, of course. =)

So, I went to look up for the perfect empanada dough recipe and I saw this empanada de kaliskis at Kusina ni Manang, which looked really challenging and I thought the kaliskis were really wonderful!
Pork Empanada
But, the kaliskis didn't seem to work well with me...I had a hard time with the oil dough and I thought maybe it was because of the quality of the shortening I used, however Manang used pork lard and it worked well, but one thing's for sure, these empanadas were very tasty! I'll be making these again using the traditional dough and maybe kaliskis using a different shortening. hmmm..


Pork Tenderloin Empanada

Kaliskis Dough
Recipe from Kusina Ni Manang

Water Dough:

200 gm all purpose flour
1/2 tsp white vinegar
50 gm pork lard (or shortening)
30 gm sugar100 gm water

Oil Dough:

180 gm all purpose flour
100 gm pork lard (or shortening)


Procedure:

1. For water dough, mix water, sugar, and vinegar. Mix in flour then add pork lard (or shortening). Knead to a soft dough. Wrap in plastic and let rest for at least 30 minutes.
2. For oil dough, use a food processor to blend well (use short bursts to make it crumb-looking).
3. Use a rolling pin to flatten water dough. Distribute oil dough on half of water dough. Cover the oil dough with the other half of water dough so the water dough completely envelopes oil dough. Leave as little of the water dough at the edges just so you can seal water dough nicely all around oil dough.
4. Flatten and pop any bubble, but seal tightly so oil dough does not leak out.
5. Fold into thirds (the ends of the long rectangle) then fold in two so you end up with a squarish form. Flatten again to make it rectangular then fold in two again to make it square.
6. Flatten again to make it rectangular, about 9x13, then roll like jelly roll to form a log using the longer side.
7. Tap the ends of the log to make them flatter before starting to slice.
8. Slice every 3/4" to 1 inch (or slice and fill one at a time).
9. Use your palm to initially flatten, then use the rolling pin. Flatten the edges more since those are going to be crimped/pleated (and therefore, if you make it thick at the start, pleating will make it thicker). The middle should be thick enough so it does not break open when you put the filling in.
10. Place about 1 tbsp of filling. Pinch the edges and pleat/crimp.
11. Deep fry in 375 deg F oil for about 2 minutes, then drain on paper.


For step by step pictures, please go to Kusina ni Manang here.

Empanada Filling

1/4 kilo Pork tenderloin diced
1 onion minced
2 cloves garlic minced
1 carrot diced
1 large potato diced
3 tsbp raisins
2 tsbp black olives sliced
salt & pepper to taste
1/2 cup pork stock with 1 tsp cornstarch

Procedure:

  1. Heat 1 tbsp of oil in a pan, saute onion and garlic until translucent and lightly browned.
  2. Add pork, sweat for 3 minutes.
  3. Then add carrot, potato, raisins, black olives, pork stock-cornstarch slurry and season with salt and pepper. Simmer until veggies are cooked but still firm.

16 comments:

♥¸¸.•*¨Skip to Malou¨¨*•.¸¸♥¸ 23 March 2010 at 16:28  

your empanada looks crisp... i want a bite right now... well maybe not just a bite but a few pieces to take home too...
I'm glad to meet another KCC sis... welcome to the club!
xoxo,
Malou Nievera

iNg 23 March 2010 at 17:21  

mmmmmm... this looks yummy.
i've cooked empanada before but yours lokks way much yummier than mine. lol! it really looks yummy.
nice to know your foodblogging again. can't wait for the next post. hihihi
ingat :)
ing

Trissa 23 March 2010 at 20:07  

They looks very crispy to me! Sorry to hear that the dough didn't work that well for you but regardless, it looks absolutely delicious! I love the fact that you used to sell stuff at school - me too!

A cupcake or two 23 March 2010 at 20:38  

You know when I first heard kaliskis from Trissa I thought it was fishy empanadas ehehe. I love your pleating. It's so pretty. When I was at San Agustin I use to buy lumpia from a friend to give to the teacher. I was such a teachers pet. Eheheh. Can't wait to find out about next months challenge.

cusinera 23 March 2010 at 23:34  

so happy you joined in!!! the more the merrier ika nga=) like your crispy version of empanada dough...iyong method it's like the one when you make croissants, nice!
I'm like you selling things sa klasmeyts..LOL, i even sold sineguelas when my dad brought some from laguna=)

Manang 24 March 2010 at 02:58  

Kahit papano naman, the layers are visible, hindi lang gaano nag-puff no? Siguro nga dahil sa brand ng shortening.
You mentioned to me that one side was disintegrating when you tried to roll. Try to see also if you just need to extend the resting time to further develop the gluten para mas pliable yung dough.
Pero yummy sya at masarap kagatin no?

Cherrie Pie 24 March 2010 at 04:09  

Your oil dough recipe looks really intersting. I'm going to your recipe a go. Great lookin empanadas.

Caroline 25 March 2010 at 07:46  

Gorgeous empanadas! You made kaliskis, I'm hoping to get to your level. Look at your crimping, very nice.
Glad you joined KCC, Mabuhay pinoy food! :)

Confession Nook 25 March 2010 at 12:36  

Malou: Thank you po! Gladly share it to you..=)

Ing: hehehe mabanhaw banhaw ra kog kalit aning blogging hihihihi..thanks!

Trissa: yeah heheh thegood thing about it is you get to keep the profit..dagdag baon weee

Acupcakeortwo: thank you! same here...i wonder what's for next month's hmmm

cusinera: horray for young entrepreneurs! =)

Manang: yup masarap pa rin sya..im going to try this one again and extend the resting time..baka nga that was the reason why..=) thanks manang!

Cherrie Pie: Thank you! the are pics at kusina ni manang for the step by step procedure..very helpful..=)

caroline: thank you! i have yet to perfect this kaliskis dough! =) happy to be a KCC member! wee

bubbly 29 March 2010 at 17:13  

I'm intrigued by the "kaliskis" dough :) Its the first time I've heard of it. Will try it sometime though. Great looking empanadas you have :)

ing lim 8 April 2010 at 08:11  

Heylow…

Just wanna let you know you inspire me through your blog and here’s something for you… a Beautiful Blogger Award.

Here’s the link:

http://i--scrap.blogspot.com/2010/04/award-winner.html

Ingat :)

Jaja 10 April 2010 at 12:15  

Hello! Good day!

I'm Janelle of The Kablogs Journal. I read with great interest your posts on food and recipes. Your photographs are all so nice. Can I please ask your email address because I want to invite you to write an article for our online magazine?

Thanks! :)

Confession Nook 11 April 2010 at 12:08  

bubbly: try it dai..i know you can nail the recipe coz your a daring baker! =)

ing: wow! thanks for this wonderful award ing...you insipre me too...now, i have yet to make a post about this..heheh =)

jaja: thanks for visiting my site and i'm glad you find pleasure in reading my posts..=) my contact for acdc_orlov at yahoo dot com ...i'm excited about writing for Kablogs! =)

an_indecent_mind 4 July 2010 at 15:15  

at sa aking muling pagbisita, ginutom na naman ako ng kwarto mo..

Joy Calipes-Felizardo 5 March 2011 at 11:35  

LOL to all pf you guys, specially to those who used to sell during high school,well, i did also and proud about it! I then became a pastry concessionaire to some exclusive school after my college days. I also tried doing and selling empanadas, but i seem to have lost the recipe.

Tnx AC for posting this! God bless!

camelia 30 October 2011 at 14:08  

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