Empanada Kaliskis
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- Опубліковано 14 жов 2024
- I got so many requests for empanada kaliskis (flaky crust empanada) but in my mind, I knew I had to find a recipe which would be easy for you to follow with no complicated steps to follow. So, I came up with this version. This is not your traditional flaky empanada crust recipe that uses a water dough and an oil dough. This simplified version uses only one dough. The secret to the separation of the layers is the addition of cornstarch. If you don't get this right the first time, please do not despair - try again until you get it right. You have my video tutorial to guide you. You can watch again and again to get the right procedure. Make sure there are no tears in the crust when you fill them with the filling because there is a lot of pressure in frying so there is a tendency for the filling to ooze out if there is even a small tear. And don't forget the "lining" in the dough! Good luck!
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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
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#empanadakaliskis #chefroseofcaroandmariecebu #chefrosemarielim #caroandmarie #caroandmariecebu
Thanks for your recipes chef ❤
My pleasure 😊
thank you, chef... your recipes and techniques I always love
Glad you like them!
Nakagama na ko sa imong empanada kaliskis chef..sooo..yummy..thank you sa recipe and tutorial..god bless you more chef rose💕
Great! So happy you were able to make it. Thank you for supporting my channel.
Thanks for sharing this tips how to prepare Empanada and done full support
My pleasure!
Well demonstrated n easy to follow.❤
Thank you!
Bravo chef Rose👏👏👏👏👏😊An A for ingenuity, creativity! Indeed there were the layers, looks the real thing👍I surely will try this after mastering your empanada dough using oil. Thank you CHEF, GOD bless you🙏👑🔥💗💗💗
You are welcome!
Yummy naman 😋
Thank you Mam Rose for new idea of empanada,I'll try this,God. Bless!
You are welcome!
Thanks for your recipes mam I Love it❤❤❤
Thanks so much too! Happy Holidays!
Amazing! empanada seller here from your old fashioned recipe..
Tried to make kaliskis but failed achieving the layers...will try this new technique...with the cornstarch as part of a tougher dough... ...thanks chef for the actual demo👍
Thanks too!
Nasan Ang recipe
Nka try ko na old fashioned empanada mo chef, so great! Excited for this..thank u Chefbfor sharing! God bless po💚
Good morning chef rose i love this recipe that im just buying outside. thanks gor sharing sure im going to this bec its one of my favorite pie. God bless you and your family. 😍✌👍🙏
My pleasure!
Good evening Ma'am Rose 🌹 Thank you for sharing your version of "Empanada Kaliskis" Yummy 🤤! I love it.
Thank you too!
Finally... been waiting this chef...thank you♥️
Thanks for a more simple recipe of the kaliskis dough Chef Rose!
You are so welcome!
Wow! New business idea♥️thank you so much chef rose for always sharing your talents and skills in cooking and in baking, I'm always watching your videos it helps me a lot👍😍thank you! Stay safe and Godbless 🙏
Thank you so much for watching my videos.
Thank you for sharing chef !
My pleasure
Thank you for sharing your recipe chef rose😊👏💕
My pleasure 😊
Ang laki trust ko ma'am rose sa luto nio po I know taste good
Thank you so much!
Thank you po Chef Rose!🌹 God bless you po.
Thank you!
Salamat chef tagumkum kaayo mura ug otap
You are welcome!
Thank you po Chef Rose.
Yeheyyyyyyy 🥰🥰🥰 daghan salamat Chef Rose ❤️❤️❤️❤️❤️
You are welcome!
Hi Chef Rose. I've been folowing your tutorials. I live in Michigan,USA. I've been making empanada for few years and became very popular and made me a very busy lady specially during the holidays. My question is, Is there a way to reduce the cost of my dough ingridients and not compromise the flakiness of the dough. Is there a way I can mix butter and oil or lard and not pure butter. i'm sure you're aware of the rising price. Our butter here has gone up to almost triple of the price. I tried to keep the quality and price if I can make some alteration of the dough. Thank you and have a Joyous New Year. May you have more followers in the coming year.
Congratulations on your empanada business! Prices of butter here has also been rising the last few months. My suggestion for you is to use half butter and half shortening or lard. I personally like using shortening over butter because the crust is flakier and it is easier to handle however it does not have the flavor of butter. Hope this helps. Happy New Year!
Thank you po Ma'am simply lang pala
Yes ma'am. Simplified version. Thank you for watching!
At what temperature po shall i bake it and how many minutes?
Chef Rose kung sun dried tomato ok lang kaya isama sa ingredients kaysa fresh para Hindi kgad mapanis?Thank you po.
Pwede naman but traditional empanada does not use tomatoes in the filling.
Thanks for this recipe Chef. Mas madali gawin ang dough at less trabaho. Pwd din po kaya itong dough para sa pie? 😊
Hindi ko pa na try sa pie.
Thank you po chef❤️
Chef, do we need to use cold water or just water in normal temp?
If you are not using butter or refrigerated margarine, you can just use tap water.
Wow hndi sya matrabaho...thank u chef Rose ...asko lng po medyo nalito po ako saang part po maglalagay ng filling sa part po ba ng may corn starch or sa doug na wlang tarch... thank u po...❤❤❤good morning po and god bless im also a bisaya❤❤❤
Put the filling sa dough na walang cornstarch. Good luck!
@@ChefRoseofCaroandMarieCebu wow thank u po chef Rose sa agarang sagot❤❤❤..god bless po🙏🙏🙏
New Subscriber here Chef Rose! I wonder if you have a video recipe for Cebu Chorizo? It's my favorite food growing up.
Check my Chori Burger video. That is a cebu chorizo recipe without the casing.Thank you for subscribing!
@@ChefRoseofCaroandMarieCebu great! Salamat Chef!
Can the kaliskis be baked or must they be deep fried?
Best deep fried.
Hi chef rose..can you make them in advance and place in the freezer?
Yes you can. Freeze them raw.
How many.minutes do you.have to knead the dough if it is manual?can you use the mixer, at what settings, slow, medium or fast? And if you have to bake at what temp. And how many minutes?
I suggest you mix it by hand to avoid over mixing. Mixture is easy to mix and handle. You can bake at 375F 30 mins but you will not ger the same results as when you fry it.
Thanks so much Ma'am for sharing your recipe, i will do exactly as you instructed.
Ma'am this recipe can be baked instead of frying...thnx
Yes but you will not see the kaliskis since frying it will separate the layers.
How many days will the brittleness of the empanada?❤❤
Just for a day. Depends on how well you store and handle the empanadas after frying.
Hello Chef. Can i use bread flour instead of apf?
Yes you can but your dough will be a bit tougher. You get a softer dough with all purpose flour.
Chef can these be baked at 350F?
Yes you can but you won't see the flakes or the "kaliskis".
❤️❤️❤️
Maam, ilang days ang shelve time ang dough or uncook empanada. Pwde po na eh gagawin na ang empanada pero eh freeze yong iba . Ty
Sorry shelf life
You can fill and freeze the empanada. Fry it frozen.
Sana nkalagay na sa screen ang recipe ng dough kaliskis
Nandiyan po sa end nang video. Please watch the video until the end for the complete list of ingredients.
can this be baked Chef ?
Yes. 375F for 30 minutes or until done.
Can i bake it instead?
Yes you can but the flakes will not be as apparent.
Thank you po
How many days still flacky po
8 - 10 hours only if you fry, drain, cool and store correctly.
Recipe please
You can find the recipe at the beginning of the video and at the end of the video. Please watch the video in full.
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Thanks!
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:)