Today I share one of my favorites: egg empanadas!
As some will ask me how to prepare the dough I will save time and start with that.
(For 1 pound of flour)
- 1 lb flour
- 1 spoonful butter
- 1 egg
- 1 spoonful salt
- 2 spoonfuls of sugar
- 1 spoonful of oil
Mix the flour with the salt and the butter (with your hands) and when they mix make a small hole in the center and add the egg and some cold water and mix with the hands until it’s more or less homogeneous (it won’t be like a pizza dough, but more flaky) allow it to rest for about 15 minutes and then make pellets with the hands. Place them in the refrigerator about 15 more minutes.
When you take them out of the refrigerator give it the shape you desire and stuff it with your favorite filling and they fry it. The basic dough, that also works for “pastelitos” (savory turnovers) should not be kneaded, because it damages the consistency.
Now to my recipe!
The egg turnover is a challenge. The classic way implies that we have ready the hot oil, that we give it shape, leaving an open side, have the egg ready as well, empty the egg in the hole, close it quickly and throw it in the fire.
The egg is very given to exit through any small crack in the dough so I recommend that you close it very well.
I have developed another technique that I love and makes it easier. I put an egg to boil in water that’s already boiling for about two minutes. I take out it and I cool it in running water. The egg at this point will be very raw but it will have the sufficient hardness to manage it. I remove the shell with much care (the egg, being very soft, can break easily) and I wrap it in cheese, I put it inside the turnover, I close it, I squash it so that the egg is broken inside and then throw in the hot oil.
The additional advantage to the easiness is that the cheese is blended as part of the yolk.
Sorry about the bite! I just couldn’t resist!
Don’t forget to subscribe and continue enjoying with the new of the fogoncito!
Remember that they can follow us in YouTube, Facebook and in Twitter: