The dough was made from flour, shortening, cold water, and salt. I placed the bowl in an ice bath to keep the temperature as cold as possible and used forks to mix the dough to prevent warming it.
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| Mixing the dough |
The dough was kneaded until just combined, placed in plastic wrap, and put in the fridge for 30 minutes. I then rolled it out on the cutting board until it was slightly thicker than a wonton wrapper. Cookie cutters were used to make easy cuts into the dough.
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| Cutting the dough |
About a teaspoon of filling was placed on the dough with egg wash. The dough was folded over and then crimped with a fork. We then brushed egg wash on top of the empanada and placed it in a 350 F oven until browned.
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| Raw dough with filling |
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| Close up of dough with filling |
While prepping for the empanadas I also made teriyaki sauce with finely minced garlic, soy sauce, sugar, cornstarch slurry, ground ginger, black pepper, and apple cider vinegar.
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| Teriyaki sauce just combined, ready to heat and reduce |
I used 5 empanadas for the final plating with the teriyaki sauce.
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| Final plating |
Prep: The dough took the longest time to prep and needed a lot of care to make sure the dough wasn't overworked or dried out.
Presentation: I used a small sauce dish for the teriyaki sauce and placed the empanadas in a fan shape for more visual appeal. I might add the option of sriracha sauce or sambal for the plate in the future if people want more of a spicy sauce.
Taste: The outer crust was lightly crisp and flaky, yet slightly tender. The filling went well with the crust and crimping sealed the edges so there was no breakage when cooking.
Overall: I think this was a successful bite sized plate. Like the wontons, empanadas can have various fillings. Both savory and sweet fillings are possible with various flavors, which make them very adaptable to different occasions.
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