Featured Recipe
Cheese Empanadas
Empanada Dough
- 500g Bakers flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp sugar
- 2 tbsp Anchor unsalted butter
- 200ml Anchor Full cream milk
- 125ml water
- 1 tbsp white wine vinegar
- 100g Valumetric grated cheese OR Mainland Tasty Grated cheese
- Vegetable oil, for frying
You will need:
1.
In a large bowl, whisk together the flour, salt, baking powder,baking soda, and sugar.
2.
Gently mix the butter into the flour.
3.
Place the milk and water in a saucepan and heat until almost boiling.
4.
Stir the hot liquid into the flour mixture. Add more water (1 tablespoon at a time) if the mixture seems too dry and crumbly, alternatively add more flour if the mixture is too wet and sticky.
5.
Knead dough gently until well mixed – do not overwork the dough.
6.
Divide dough into 18 portions and roll each piece into a ball. Let the dough rest for 5 minutes, then roll each ball of dough into a 6–7 inch circle.
Building the Empanada
- 1portion rolled Empanada Dough circle
- 250g egg wash
- 30g Valumetric grated cheese or Mainland Tasty grated cheese
- 50g Filling of your choice
- Oil for deep frying
- Salt, to season
You will need:
1.
Place 30g of cheese & 50g filling in the centre of each dough circle.
2.
Fold the dough in half over the filling to form a semicircle.
3.
Press down firmly along edges to seal, pinch and fold edges.
4.
Deep fry at 170°C until golden brown, or oven bake at 200°C for 12–15 minutes until golden brown and crispy.
5.
Serve with side of Coriander Cream dipping sauce.