Old - Fashioned Empanada
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- čas přidán 5. 09. 2024
- For me, this empanada dough recipe is the easiest to make. It requires no refrigeration and no folding to form the flaky layers. This is my favorite empanada doughs because it brings back a lot of memories of the empanada we all grew up with. Simple no frills but crispy and delicious. A few times of practice and you will soon acquire the skill to fill and flute the empanada.
Chef's Notes:
1.) Make sure you rest the dough at least 30 minutes before you start rolling and filling. Resting will relax the dough and will make rolling easier.
2.) You can use any filling you want. I am just showing a regular empanada filling because my goal is to show you how to make the crust. My secret is that I always add lots of cheese in my empanada when I make them at home. Be creative with your empanada filling.
3.) Use oil or shortening for the crust. Do not butter or margarine for this dough. Oil or shortening will give you a crispier crust. If you use butter, you need to work with a chilled dough. If you use margarine, the crust will brown too fast when you fry.
4.) You can also bake this crust. Brush top with egg wash before baking. Bake at 375F for about 25 minutes or until done - depending on the size of your empanadas.
5.) If you do not know how to flute the edges of the empanada (It is not very easy. It takes a lot of practice.), you can seal the edges using the tines of the fork. You can also buy an empanada folder/maker.
6.) Fry empanadas at 350F so it will not be oily. Reduce the heat once the oil gets too hot. Drain well.
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#OldFashionedEmpanada #ChefRoseofCaroandMarieCebu #Empanada
Chef's Notes:
1.) Make sure you rest the dough at least 30 minutes before you start rolling and filling. Resting will relax the dough and will make rolling easier.
2.) You can use any filling you want. I am just showing a regular empanada filling because my goal is to show you how to make the crust. My secret is that I always add lots of cheese in my empanada when I make them at home. Be creative with your empanada filling.
3.) Use oil or shortening for the crust. Do not butter or margarine for this dough. Oil or shortening will give you a crispier crust. If you use butter, you need to work with a chilled dough. If you use margarine, the crust will brown too fast when you fry.
4.) You can also bake this crust. Brush top with egg wash before baking. Bake at 375F for about 25 minutes or until done - depending on the size of your empanadas.
5.) If you do not know how to flute the edges of the empanada (It is not very easy. It takes a lot of practice.), you can seal the edges using the tines of the fork. You can also buy an empanada folder/maker.
6.) Fry empanadas at 350F so it will not be oily. Reduce the heat once the oil gets too hot. Drain well.
The real empanada I grew up with. Nostalgic moment, down memory lane enjoying every bite of empanada with my grandma while watching tv day after Christmas! Thanks chef
This is nostalgic for me because this is the way my mom cooked empanada. She also taught me how to flute too. She usedbto put a slice of hard boiled egg before she sealed the empanada. Thank you for sharing this as my brother and I hv been trying to remember how my mom cooked these❤️
Btw, she was also a Cebuana.
Tried this yesterday and it’s very tasty indeed! Super easy and really tastes like old fashioned empanada. Thanks chef
Glad you liked it!
I miss Cebu style empanada. I learned how to make longanesa at caro and marie. Thank you for sharing.
You are welcome!
Thank you Chef Rose... I'm learning a lot... My grandkids will enjoy them. 🙏❤️
Never-ending thanks for a gorgeous lady who.is unselfish by sharing her .culinary skills
So nice of you!
I like the way u cooked the original empanada chef Rose because that's my favorite empanada.GOD bless u always.
Thank you so much
Ived been looking for a good empanada recipe couple of weeks ago.because ived purchased a dumpling molder, one set of diff sizes for only a dollar(secondhand but never been use,still in the box)and I think I can use it for molding empanada dough.this recipe is what I am looking for.salamat sa pag share.maam.i copy paste most of your recipe already and later I will write it on my recipe book.everytime I tried a recipe and it taste so good i put a side note on top as five star.your cassava flan is a five star in my recipe book already and so as the carrot cake and,chicken with sprite.i have not tried your pata tim yet but I already wrote it.
This is the recipe that so easy to understand every word madali kong nage gets.salamat chef sa patuloy na pagtuturo at pagbibigay ng good and yummy recipes God will bless you more for your generosity.👍✌️😍🙏🙏🙏.
am now using the empanada dough and filling recipe you posted before. of all the recipes i've tested, yours proved to yield the most delicious, authentic (taste like the one of my Mama's) and crispiest dough and the yummiest meat filling. will see if this latest video has any changes made from the first one. thanks for sharing!
Am so happy to hear the good reviews of my empanada dough recipe. The dough is the same from my previous FB video but the filling is slightly different. Thank you for watching!
Very well done Chef Rose!
Madali po para sa mga nag uumpisa na matutu na gumawa ng enpanada chef madali po syang sundan thank you chef
Thank you so much!
Maraming2 salamat po sa tuturial marami akong natutunan sa inyo salamat
Thank you!
Very detailed instructions. Thank you Chef Rose 😀
I've always wanted to make empanada so now I have the recipe and video to encourage me to finally do this! Thank you Chef ❤!
Chen Rose, Ginawa po namin yung empanada crust recipe nyo. Napaka simple and sarap!!! Ty so much. Yung filling ma ginamit namin ay giniling na beef with cheese. Sarap n pambaon. Again, Salamat po!
So happy you liked my recipe! Thanks for trying it out!
This is the recipe l searched for . Thanks .
Most welcome 😊
thank you so much ms rise for sharing this enpanada vidoi coz u know why it wull help me how to cook dis empanada yummmy really
Thanks so much! I know you can do it! Good luck! Happy Holidays!
Chef, im your silent admirer, I've watched this episode so many times na, and ginamit ko ang recipe mo ng dough, so far ok naman po. Meron lang akong isang question chef, " kapag gumamit pi ba ako ng cake flour, the same pa rin po ba ang amount ng lard or oil and water?
Yes same amount lang. Thank you for watching my videos.
Thank you Chef Rose, you make your recipe easy and simple!❤️
Glad you like them!
thank you ❤️❤️❤️ very clear po.kayo mag turo.
Thank you ma'am!
I try this recipe and it's really good. Thank you chef
Thank you! Glad that you liked it!
I want to make empanada for serving my kids pang mirienda
Thanks po for sharing.i have it a try.
My pleasure!
Thank you so much Chef Rose...I have learned a lot from you... This is Mommy Margz from Negros.
I'm your newbie. I will try your recipe. Thanks for sharing.
Hope you enjoy it! Thank you for watching!
Thank you so much chef for this recipe! Mao gyud ni nga type sa dough ang akong gi bulong. I followed your instructions and it came out to be tasty and crunchy.
Super! Wonderful! Happy Holidays!
Pwede mag request chef Ilocano Empanada recipe
Will add to list of requested recipes.
Loving it! Chef Rose. Thank you for sharing your your recipe.
You're welcome and thank you for watching.
Thank you ma’am very informative
You are welcome!
This simple recipe prompted me to subscribe n make this….. thank u Chef for your videos…very informative n straight to the point
Thank you for sharing your recipe, they look lovely😀
Thanks Chef Rose for sharing your recipe 😊
Thank you for the tutorial--I am a beginner so will try this one
You’re welcome 😊
Thank you Chef Rose.
🥰
it really looks delicious empanada keep sharing stay connected
Thanks for sharing.
Oh onlytidag I watch your video and I was very thankful because you explain it clearly the measurement what you need in your recipesnd that is the most important so I ca follow hiwbto nske your recipe and from now on I will watch you and subscribe he he
Glad it was helpful! Thank you so much for watching!
Perfect jud sija Chef Rose! Lami kaajo nag try nako ug himo😊
Thank you! Am so happy!
I am new subscriber and thank u for sharing ur recipe❤ God bless u more😊
Thank you! Happy Holidays!
thank you chef 🌹
Thank you so much chef❤️
Hi chef new subscriber here your old style empanada is so simple to make and looks so yummy😋thank you for sharing 🙏❤️
Thanks and welcome!
Thanks 👍😊 chef rose
Wow! Thank you Mam Rose 🌹 ....
You're welcome and thank you for watching.
Thanks Chef Rose! ❤️
You're welcome and thank you for watching.
@@ChefRoseofCaroandMarieCebu Hi Chef! Can you use this dought for sweet fiilings like peach/mango or ube or is this for savory fillings only? Thanks!
@@mariasusanadavid2868 You can use sweet or savory filling for this dough. Thank you for watching!
Chef can I make this, put it in the fridge, fry it the next day whenever I want? 😅
Yes. You can also freeze it.
Thank you Chef💞
You're welcome and thank you for watching.
Hi there, do you have a recipe for flaky empanada crust please? Thank you
Please check out my youtube channel for the flaky empanada recipe. It is called Empanada Kaliskis.
yummy
po
Salamat Chef Rose ❤️
You're welcome and thank you for watching.
Thanks!
Hi chef! Can you make the dough ahead of time?
Yes you can. You can put in the refrigerator for 24 hours or freeze for 3 months. Happy New Year!
Thank you mam
Thank you too
Good morning chef rose...may i ask chef regarding water...i want to know, is it at room temperature water or do it need to be cold water or hot water? .. it does confuse me, . thank you so much for your reply...your filling is so delicious can be good also for rice...as a meal na...because this is how i cook in ground pork same recipe of yours but i don't add cheese as it is use for as meal for us...keep safe and God bless you ...
I use room temperature water since I am using oil. Use cold water if you use butter for the crust. Thank you for watching!
Hello mam...may i ask mam what will be the difference if i will mix lard instead of vegetable oil in making empanada??and if i prefer to bake it?
You can use either lard of vegetable oil. You can bake at 375F for 20- 25 minutes.
Thank you Maam Chef Rose for sharing youre Old fashion Empanada...
Hi chef what type of oil should be use or best for the empanada oil? LOVE THE VIDEOS AND TIPS!!
I fry with regular vegetable oil. Thank you for watching my videos!
Tnx chef😍
Just saw your post, thank you for sharing. May I ask if it’s possible to do it on air fryer?
Btw the background music is a bit loud😳. Harder to hear you.
I don't have an air fryer but I think you can. Just remember to spray your empanadas with oil. Noted your comments re background music. It is an old video. Unfortunately we can no longer adjust them. Thanks for watching!
❤️❤️❤️❤️💯💯💯
5/24/23. hello chef rose. can i bake them instead of deep fried?
Yes you can but you cannot see the layers separate. They will still be flaky but not as pretty.
Hi maam rose, for frozen empanada what is better maam freeze before frying or frying first before freezing? Hope u answer it maam
Freeze before frying
Thank you Ms Rose. IF I make 1k APF what is the combination of dough? I will try it for business.
Just multiply all ingredients by 4. Good luck!
Hi Chef
Is it possible to bake it instead of frying?🙂
Yes you can bake it at 375F For 20 mins or until done
@@ChefRoseofCaroandMarieCebu thank you Chef for your response ♥️
hello chef rose a pleasant day. May I ask if we can bake this empanada? Thank you
Yes you can ma’am. Bake at 375F for about 30 mins.
@@ChefRoseofCaroandMarieCebu thank you very much chef
Thanks for the recipe chef Rose! May i ask where can i buy the lining on top of your table, for easy handling of the crust dough.
Hope to get your reply. Thank u again and GOD BLESS!
We sell it in our store. You can also buy it in the bakery supplies store near your area. It is called a silicone baking mat.
Thank u for your reply chef Rose. I will try to look for the silicone baking mat here in manila. I have just finished doing your empanada recipe. And its superb! The meat filling is very tasty and the crust is perfect, the way i liked it to be. God bless your utube channel and your baking business!
Thank you! So happy you liked my empanada recipe.
❤❤❤
Thank you so much Chef!
May I request the costing please ? ☺️
Sorry I do not do any costing for my recipes because of the rapidly changing prices of ingredients nowadays. I hope you understand.
It is so pretty the way you crimped the dough. Ask ko lang po pwede po ba ibake yan, instead of fry?
Yes ma’am. You can bake this instead of frying. Brush the filled empanadas with egg wash. Bake at 375F for 20 minutes or until done. Thank you for watching!
Thanks chef! May I ask po, can I put the dough in the fridge and use it tomorrow?
Yes you can
Thanks so much 👩🍳 🥰
chef pwede mag request ng Ilocos Empanada
Okay. Will add to the list of requested recipes.
thank you chef...
Natry ko na po ang empanada at ang super yummy po 😋😋😋 Chef, ano po mas maganda gamitin sa dough, yun oil or shortening? Pwede po ba yun tira ko dough ngayon, bukas ko lutuin? Thank you po Chef sa yummy empanada recipe po ♥️♥️♥️
I am super happy that you liked the empanada! I used oil in my recipe because the dough is easier to handle. Shortening is supposed to give you a flakier crust but I am happy with the oil. However, if I am making the flaky empanada, I will use shortening. You can keep you extra dough in the refrigerator. If you have no time to cook or use it tomorrow, you can freeze the dough with or without the filling. I do that at home. Thank you for your support and for watching my videos. Stay safe and healthy!
Thank you very much Chef Rose 😀🧑🍳♥️
Can i bake it instead?
Yes you can.
Hi! Can you also put it in an air fryer or oven instead of frying? Thanks!
Tnks so much Chef Rose. Honestly I love your way of teaching. Actually I studied with you in Cebu. My question is can we put this empanada in the oven instead of frying to avoid cholesterol? I will appreciate a reply from you Chef Rose. Tnks Marilo.
Yes you can ma’am. Thank you for watching!
@@marilolaxamana1399 Yes you can bake this instead. Brush with egg wash. Bake at 375F for 20 minutes or until done. Thank you for watching!
@@ChefRoseofCaroandMarieCebu so you boiled the potatoes d carrots whole?
@@JaniceMae Yes. I boiled the carrots and potatoes whole and with skin. I peel and dice after boiling.
chef rose, can i use brown sugar instead of white sugar?
Do you mean for the crust? I do not recommend it because brown sugar will produce a darker color and might burn when you fry it. But then you can always give it a try.
0:50 anong oil po ginamit niyo for the crust?
Vegetable Oil or regular cooking oil
Can this be baked, Chef? If yes, for how long?
Yes ma’am. You can bake this instead of frying. Brush the filled empanadas with egg wash. Bake at 375F for 20 minutes or until done. Thank you for watching!
@@ChefRoseofCaroandMarieCebu Thank you so much, Chef Rose. Looking forward to watching more of your videos. God bless you, Chef!
Bakit Po pag na tapos koa roll sa rolling pin Po prang bumabalik or nag shrink Po Ang dough?
Dapat e pahinga or e rest mo ang dough bago mo e roll para maka relax ang dough so hindi siya bumabalik pag roll mo. Sa video, napansin mo, ginawa ko ang dough sa unahan tapos pina rest ko. Gumawa ako nang filling while hinihintay ko maka rest ang dough. Pag divide ko sa dough, handle mo gently ang dough hindi kailang e smooth para hindi siya ma over handle. Please try again.
Ano po temp ng water? And how many po ang nagawa? Salamat
Do you mean temperature of the oil? 340F
@@ChefRoseofCaroandMarieCebu room temp po ba ang water? How many po ang mgagawa for this recipe?
Bakit pong pag na cool down na di napo crispy ano po ang kulang
Baka kulang sa luto OR you did not drain well, as in patong patong mo ang luto na empanada after cooking. Drain them on a rack. Do not put one on top of each other until it has cooled down completely. That is what I can think of at the moment.
No more baking chef rose
I am bigginer
I think you forgot the cheese.
Since this was uploaded last August 2021, I had to watch it again just now to check if I did indeed forgot to put the cheese. I added the cheese off cam (could possibly have been deleted during the editing portion) after the filling has cooled down so the cheese will not melt (I mentioned this in the video). You can see the cheese at 10:15 in the video when I filled the 2nd empanada during the demo. I understand that it was difficult to see because it looked like a potato. Thank you for calling my attention to this. Thank you for watching. Stay safe always!
The traditional empanada is not that wuey
I am aware of that Sir but in the Philippines, this is how we make our empanadas. Each country has their own version. Thank you for watching. Stay safe and healthy!