EASY, REALLY FLAKY EMPANADA -- ONE DOUGH, TWO WAYS (Mrs.Galang's Kitchen S13 Ep2)

Empanadas are said to have originated from Portugal, and the Galicia region of Spain. Our colonists of course, introduced this pastry to us, and we FIlipinos have made it our own. Its name comes from the word "empanar", meaning to cover in a pastry case. Fillings vary from sweet to savory. By that definition, we can say that most countries have their own version of this treat -- panzerotti in Italy, samosas in India, hand pies in America, and so on.

There are empanada doughs for baking, and then there are those that are for frying. In this video, we will show you an easy crust recipe that works both for baking and frying. This crust also keeps well in the freezer, so you can prepare your empanadas ahead, freeze them, and fry or bake them later. This video also includes a recipe for a chicken empanada filling.

Watch and see how you can easily make really flaky and crunchy empanadas from scratch, and in a much shorter time, too!

01:46 -- Empanada Ingredients
03:14 -- How to make Empanada Crust from Scratch
12:51 -- Chicken Empanada Filling
28:14 -- Roll Out and Cut the Empanada Dough; Seal and Crimp Empanadas
38:48 -- Baking and Frying the Empanadas
43:09 -- How to Properly Drain Fried Empanadas
44:34 -- Freezing Uncooked Empanadas
45:39 -- How your finished products should look like

Видео EASY, REALLY FLAKY EMPANADA -- ONE DOUGH, TWO WAYS (Mrs.Galang's Kitchen S13 Ep2) канала MrsGalangsKitchen