As just some Irish guy from New York... You've granted me the power to blow my Mexican friend's mind. His name is Ramon, he's pretty cool. He told me they taste just like how his Grandma used to make, which I take as the greatest compliment possible! This is easily the best empanada dough recipe on this website! Thank you so much!!
@@charliehands5266 My nationality is American. That's what it says on my birth certificate and passport. My ethnicity is Irish because that's what my ancestry is mostly made up of.
This recipe really helped.(we were running low on food but I KNEW I could make something with the flour!) I didnt have baking powder but they turned out AMAZING still. Thank you! Still use this in 2024😊
I made the empanada dough with butter today and it was so easy. I doubled the recipe and it came out perfect. This is now my go to empanada dough recipe. Muchas gracias, Chef Zee!
I made these when visiting my brothers few days he and my nephew Sergio loved them ,thank you so much Chef Zee ;my mom use to make these the way you grandmother did and we baked them She since past away and I asked my Brother why do you buy Empanada when mom showed us how I have her recipe but I was in NJ didn't bring my recipe book ,,they came crispy and delicious use oil method . I plan to use the butter method this weekend for my church making pastries . thank you so much Patty From Greeley,Pa. thank you so much forever Grateful .
chef zee, im using ur recipes (including this one) for 2 years now. as an italian who loves a latino and her two baby boys- i thank u from the bottom of our tummies for all your loving help! ♥️ keep up the beautiful work
I made the one with butter just now. Had to wrap it in parchment paper. Did not had the seran wrap one. Will let you know in a few hours. Your recipes we're very easy to follow. Thank you from fl.
Thank you, right now I'm waiting the hour for it to rise/rest. Usually I buy Puff Pastry but I figured I probably can make it from scratch. Searched Google and I found your website and then clicked to watch your video. Will be back again for more of your easy to follow recipe videos!
thank-you for these 2 ways, I am far from Texas and need some empanadas and of course they are not here in the Maine woods...so like flour tortillas I need to make them myself.
Awesome!when I was watching your demo.I was making empanada Chef,and I forgot the bitter butter stick, but got Canola oil..I still baked it Thank you Chef.❤
I would assume you let it rest in the fridge because she made sure all the other ingredients she used were cold. Plus she said it does well in the fridge. Some recipes do advise to keep the ingredients cold and leave the heating until after they’re put in the oven, yk, like biscuits. But with this recipe, she did say the dough was forgiving, but, to be on the safe side, me personally, I wouldn’t leave this out at room temp for too long unless I was actually rolling out and filling the dough, but I would just do some research first before doing either or. My best guess is to not leave it out for too long, since they wanted to use cold ingredients to make the dough a certain texture, leaving it out for too long may kinda revert some of that effort, just like with biscuits. After they’re formed, they’re left in the fridge until you’re ready to bake them so they don’t get too warm before they reach the oven. Bcuz cooking starts as soon as heat reaches the food actually, and some recipes want to save the cooking for when they actually reach the oven, that’s why they’re made with cold ingredients, and left in a cold environment until they’re about to be baked. But, that’s just my best guess… 🤷🏾♀️
Chef Zee OmG i followed your tips in making empanada dough using cold butter,egg and water and the results were amazing it was so flaky and crunchy it really reminds me of pastry dough.. Although my folding skills is a bit poor but everyone liked my empanada I'm definitely doing it again..
Sounds great! I'm so happy that you liked. Thank you so much for trying it. I love that they're more of a pastry dough. It really allows your filling and the empanada as a whole to shine :)
Hi! I want to make the dough and store the discs for later use. Do you know where can I get something to separate them so they wont stick together when stacked and stored away? Like a plastic film sheets to put in between or something? Thank you!
I know this is a recipe that was done awhile back. But I see the yuca empanada shells in the market. Quick suggestion would be to do a baking empanada recipe and include the yuca shells.
@ chef zee , can you do a video on how you make your filling for the empanada. Both chicken and beef.... I love both and would like to see/know the recipes (seasonings etc) that you would use
I made this tonight! Made the oil version, 1.4 oz dough rolled to 5-inch disk. Fried, excellent. Tomorrow I'll try it baked. Next time I'll make butter version. Thank you for this great recipe. Better, tastier than La Saltena brand.
Hello, thanks for the video, my question is how many (ml) cooking oil or vegetable oil do I need to use for 1 kg of all purpose flour? Hope you can see this :)
I will be 100% honest... this is the BEST recipe so far online. It is still not a 10/10 though... its missing that "flaky" "bread" "tear/chew". The flavor is amazing though 10/10 ! Any tips on how to get the texture that I want? 240g All purpose Flour 56g Salted Butter 1/2 tsp Salt (Since I used salted butter AND kosher salt I used half)
Ok, I made them AGAIN, this time I cut everything in half (to make a smaller batch) AND it was AMAZING. I think I found the trick? I used Unsalted butter! 120g APF 2 TBSP Unsalted Butter (on the sticks of butter it tells you how much is 1 tbsp) 1/2 tsp Kosher Salt 1/8 cup + a little more of water Scrambled an egg and used half (Saved the other half) 1/4 tsp baking powder It was PERFECTTTTTTTTTTTTTTTTTTTTT. Just like the Cuchifritos. I'm still missing a bit on the texture department BUT THE FLAVOR IS 10/10 !!!!
Hi Chef Zee! I am new at making Empanadas so your video is super helpful! When it comes to Baking Powder and salt, are you referring to teaspoons or Tablespoons?
Ok so do you ball up and re roll out the scraps to create more? If so should I let it rest for an hour before rolling out again? On a side note I love your videos!!!! Thank you for all of the hard work you put into them!
I sure do but you can just roll them out without letting it rest again. I also sometimes fry the scraps plain and have them with coffee and cheese in the morning
I owe all my cooking and baking skills to my grandmother. She always preached mixing by hand in many recipes. I try to instill that logic with my kids but they are squeemish. Might be a dying art.
How do you make the empanada dough an orangy color? My grandma used to make pastelios / empanadas and make the dough from scratch but never showed or told me how. She's passed away and I want her pastelios 😢❤😊 her dough always had a little orange color. Love your video and info and help.
Thank you!!!! When making the dough, I recommend storing in the fridge for two days. Anything longer than that, then I recommend freezing it. You can always pre-make your discs when freezing them so that they're ready to go when you need them. I hope this helps!
I would bake @ 350°F for 25 to 30 minutes. I would suggest to make a hole with a knife on top of the empanadas before baking. For appearance, beat an egg and apply on the the empanadas with a brush. Put flour on the baking sheet or parchment paper and place your empanadas on top.
I love all your recipes! I personally dont separate all the ingredients by measurements before starting, I hate doing dishes (guilty)...Is there any way to write the ingredients as you go along in the videos. It makes it so much easier than having to go back and fourth 😩🙏
As just some Irish guy from New York... You've granted me the power to blow my Mexican friend's mind. His name is Ramon, he's pretty cool. He told me they taste just like how his Grandma used to make, which I take as the greatest compliment possible! This is easily the best empanada dough recipe on this website! Thank you so much!!
How can you be from America and Ireland at the same time?
@charliehands5266 his parents bro 😭
@@charliehands5266 My nationality is American. That's what it says on my birth certificate and passport. My ethnicity is Irish because that's what my ancestry is mostly made up of.
@CheeseWheelEnthusiast yeah, I don't really get why Americans do this. It's as if they want to be anything other than American.
This recipe really helped.(we were running low on food but I KNEW I could make something with the flour!) I didnt have baking powder but they turned out AMAZING still. Thank you! Still use this in 2024😊
I made the empanada dough with butter today and it was so easy. I doubled the recipe and it came out perfect. This is now my go to empanada dough recipe. Muchas gracias, Chef Zee!
I made these when visiting my brothers few days he and my nephew Sergio loved them ,thank you so much Chef Zee ;my mom use to make these the way you grandmother did and we baked them She since past away and I asked my Brother why do you buy Empanada when mom showed us how I have her recipe but I was in NJ didn't bring my recipe book ,,they came crispy and delicious use oil method . I plan to use the butter method this weekend for my church making pastries . thank you so much Patty From Greeley,Pa. thank you so much forever Grateful .
Finally!!! A great video on empanada dough!! Thank you
Thank you so much for the demonstration.
chef zee, im using ur recipes (including this one) for 2 years now. as an italian who loves a latino and her two baby boys- i thank u from the bottom of our tummies for all your loving help! ♥️ keep up the beautiful work
Hola!
I'm glad that I came across your video. Your empanadas dough is eazee-peazee to make. Thanks!🥂
I made the one with butter just now. Had to wrap it in parchment paper. Did not had the seran wrap one. Will let you know in a few hours. Your recipes we're very easy to follow. Thank you from fl.
I tried the first part with using butter, the empanadas came out great! Thanx for sharing 🌹👍🏻
I tried the butter recipe with my daughter. It was easy and we loved it! Thank you!!!!!
Thank you for making a recipe.And so easy for me
I love watching chef zee and I like the first way of the dough.
This was so inspiring. I always bought the Goya Disc but make the dough was better. I made some for my family and the loved.
How beautiful and simple. Thank u !
Great tutorial on empanada dough..it answered alot of questions and you made it look easy to do. Thank you.🥰💖
Thank you, right now I'm waiting the hour for it to rise/rest. Usually I buy Puff Pastry but I figured I probably can make it from scratch. Searched Google and I found your website and then clicked to watch your video. Will be back again for more of your easy to follow recipe videos!
thank-you for these 2 ways, I am far from Texas and need some empanadas and of course they are not here in the Maine woods...so like flour tortillas I need to make them myself.
Great recipe and it looks pretty easy to make too. Thank you. Can't wait to try it out.
ive seen so many ways on how to make these dough...this is the best way to do it..thank you chef zee😊
I love particular! They turned out great....with your help.
This recipe is the perfect way to make the empanada dough. I had my own recipe and this one it perfect. ❤thank you!
I love your demo and thanks for sharing this recipe. I will make Empanadas soon yum! You're the best!
Thanks for the video! Made these with butter and it was easy!
Awesome!when I was watching your demo.I was making empanada Chef,and I forgot the bitter butter stick, but got Canola oil..I still baked it
Thank you Chef.❤
I try the butter version , I love it 👏👏👏👏❤️❤️❤️
I love the both. But I combine coconut oil and butter for my dough. It’s more short but I love it.
Thank you so much for the recipe ❤
Thank you 🙏 I did exactly what you instructed and it came out perfectly ❤thank you
Yesss!!! That’s exactly what I like to hear. Thank you for trying the recipe 💙
Good job!!! ❤
Excelente way for saving thank for shering your recipe ! Marggie👍🤗🌻
Hi chef.. i tried the dough with oil version. And it was so good.. it's crispy,
I love Empanadas! You made this homemade dough oh so easy!
Thank you love it as so helpful 👍🏾
I'm trying this for my family Christmas party this weekend! Can't wait
thank you so much for sharing your two-way e dough. will def try it. Houston, TX
God bless you and thank you for such awesome recipe .Gracias
Best ever video I’ve seen yet for empanadas 😀😀👍🏾🙏
Thanks for sharing this wonderful recipe chef zee
Love the butter in the dough. Is it the same process to make the dough for corn empanada dough?
About to start on these right now!! I can't wait for the results. Thank you for sharing! ♥️
When I let it rest do I have to put it in the fridge or set it aside?
I would assume you let it rest in the fridge because she made sure all the other ingredients she used were cold. Plus she said it does well in the fridge. Some recipes do advise to keep the ingredients cold and leave the heating until after they’re put in the oven, yk, like biscuits. But with this recipe, she did say the dough was forgiving, but, to be on the safe side, me personally, I wouldn’t leave this out at room temp for too long unless I was actually rolling out and filling the dough, but I would just do some research first before doing either or.
My best guess is to not leave it out for too long, since they wanted to use cold ingredients to make the dough a certain texture, leaving it out for too long may kinda revert some of that effort, just like with biscuits. After they’re formed, they’re left in the fridge until you’re ready to bake them so they don’t get too warm before they reach the oven. Bcuz cooking starts as soon as heat reaches the food actually, and some recipes want to save the cooking for when they actually reach the oven, that’s why they’re made with cold ingredients, and left in a cold environment until they’re about to be baked. But, that’s just my best guess… 🤷🏾♀️
Thank you so much for sharing 🎉
Thank you for teaching...very big help and very understandable video❤❤
Can’t wait to try this recipe
She makes we want to go back to Dominica.
That is a nice dough and God Bless. Thank
Thanks!!!!!❤❤❤❤❤❤❤❤❤❤
Zee! Wow! Thank you! I hate the pre made ones at the supermarket cause they add so much unnecessary ingredients to them.
Recipe
I’m trying the butter tonight!
I made some empanadillas, your directions we're easy to follow. Thanks 👍
How many discs does this recipe make?
I love your way! Im same! I like to roll it thin Im subscribing to you👍i use a large tomato sauce can it makes perfect discs 👍
Chef Zee OmG i followed your tips in making empanada dough using cold butter,egg and water and the results were amazing it was so flaky and crunchy it really reminds me of pastry dough.. Although my folding skills is a bit poor but everyone liked my empanada I'm definitely doing it again..
Sounds great! I'm so happy that you liked. Thank you so much for trying it. I love that they're more of a pastry dough. It really allows your filling and the empanada as a whole to shine :)
Great video and great tips!
Easy to follow and I have the ingredients. Thank you! :)
You're welcome. Thanks for watching!
@@Chefzeecooks can i use vegetable shortening? If so what is the proportion? Thank you
Hello and thank you for the recipe. I wanted to know if you let the dough rest in the fridge or outside the fridge?
Thank you for this recipe
Love this recipe and the process is so easy.
Hi! I want to make the dough and store the discs for later use. Do you know where can I get something to separate them so they wont stick together when stacked and stored away? Like a plastic film sheets to put in between or something?
Thank you!
I want to make chicken empanadas tomorrow!
At what temp do you bake them?
Thank you❤
How long do you bake them and what temperature?
Can you make these empanadas and cook in the air fryer?
Can any of these doughs be used in baked empanadas of fried? I suppose the one with butter would be best, maybe?
So much better than the frozen
Agreed and it really takes no time to make!!!
The recipe looks amazing but you should start off with measurements
I know this is a recipe that was done awhile back. But I see the yuca empanada shells in the market. Quick suggestion would be to do a baking empanada recipe and include the yuca shells.
can the all purpose flour be Gluten free all purpose flour?
@ chef zee , can you do a video on how you make your filling for the empanada. Both chicken and beef.... I love both and would like to see/know the recipes (seasonings etc) that you would use
She just uploaded a chicken filling video. I would do the picadillo filling for meat :) super delish! :D
I made this tonight! Made the oil version, 1.4 oz dough rolled to 5-inch disk. Fried, excellent. Tomorrow I'll try it baked. Next time I'll make butter version. Thank you for this great recipe. Better, tastier than La Saltena brand.
Did you find out which one is better for baking?
Hi I made the dough and made some empanadas I have quite a bit of disc can I freeze the discs after shaping them?
Great recipe n tips
Excellent description. Good video
I will try that two version
Do you let the dough rest in the fridge or room temperature??
Ur such a sweet and adorable Chef.Thank u for this recipe dough.God Bless!
Hello, thanks for the video, my question is how many (ml) cooking oil or vegetable oil do I need to use for 1 kg of all purpose flour? Hope you can see this :)
I will be 100% honest... this is the BEST recipe so far online. It is still not a 10/10 though... its missing that "flaky" "bread" "tear/chew". The flavor is amazing though 10/10 ! Any tips on how to get the texture that I want?
240g All purpose Flour
56g Salted Butter
1/2 tsp Salt (Since I used salted butter AND kosher salt I used half)
Ok, I made them AGAIN, this time I cut everything in half (to make a smaller batch) AND it was AMAZING. I think I found the trick? I used Unsalted butter!
120g APF
2 TBSP Unsalted Butter (on the sticks of butter it tells you how much is 1 tbsp)
1/2 tsp Kosher Salt
1/8 cup + a little more of water
Scrambled an egg and used half (Saved the other half)
1/4 tsp baking powder
It was PERFECTTTTTTTTTTTTTTTTTTTTT. Just like the Cuchifritos. I'm still missing a bit on the texture department BUT THE FLAVOR IS 10/10 !!!!
Thanks!
Hi Chef Zee! I am new at making Empanadas so your video is super helpful! When it comes to Baking Powder and salt, are you referring to teaspoons or Tablespoons?
tsp is for teaspoon tbsp is for tablespoon
Ok so do you ball up and re roll out the scraps to create more? If so should I let it rest for an hour before rolling out again?
On a side note I love your videos!!!! Thank you for all of the hard work you put into them!
I sure do but you can just roll them out without letting it rest again. I also sometimes fry the scraps plain and have them with coffee and cheese in the morning
I owe all my cooking and baking skills to my grandmother. She always preached mixing by hand in many recipes. I try to instill that logic with my kids but they are squeemish. Might be a dying art.
Trust me, as a young cook it isn't so no worries!
if something is good humans will like it. I enjoy mashing avocado and tomatoes in my molcajete. i felt drawn to it.
Thank you
Hi I prefere to make the empanada with oil .thank you
hi have you tried making it with oil ? how was it?
How do you make the empanada dough an orangy color? My grandma used to make pastelios / empanadas and make the dough from scratch but never showed or told me how. She's passed away and I want her pastelios 😢❤😊 her dough always had a little orange color. Love your video and info and help.
Hey chef, hope all is well.
My question is, when storing in fridge how long will dough be good for? Thank you. We appreciate you!
Thank you!!!! When making the dough, I recommend storing in the fridge for two days. Anything longer than that, then I recommend freezing it. You can always pre-make your discs when freezing them so that they're ready to go when you need them. I hope this helps!
Thank you chef
Question, can you make the empanada dough with another oil instead of canola? Like would olive oil or avocado oil work?
What do you do with the leftover dough after cutting all the discs? can you roll it and make more discs or it changes in consistency?
How long to store in the ref the after u prepare it and how long in the freezer?
How do you bake them once you’re ready to use the dough?
Oven temp?
How long?
Egg wash beforehand?
Thank you!
I would bake @ 350°F for 25 to 30 minutes. I would suggest to make a hole with a knife on top of the empanadas before baking. For appearance, beat an egg and apply on the the empanadas with a brush. Put flour on the baking sheet or parchment paper and place your empanadas on top.
Can i use olive oil for the dough?
I love all your recipes! I personally dont separate all the ingredients by measurements before starting, I hate doing dishes (guilty)...Is there any way to write the ingredients as you go along in the videos. It makes it so much easier than having to go back and fourth 😩🙏
Yes agreed I had to keep pausing and rewinding with dough in my hands 😆
Or maybe instead of now add your salt...say now add 1 tsp of salt.
yes it’s easier to follow... do you put sugar as well?
Where did you get that marble slab?
How long to bake, and what’s temperature F degree? Thanks
Thanks for your recipe I really appreciate it 🥰
Once assembled, how long do we bake them n at what temp? Ty.
hi! what i want is a little bit sweet dough. can i put sugar on it? how many tablespoon?
Thanks