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Dough recipe for empanadas puerto rican recipe for pernil

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Dough recipe for empanadas puerto rican recipe for pernil

3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon sodium bicarbonate
1/4 cup peanut or vegetable oil
1 cup tepid to warm water
1/2 teaspoon annato seed (optional for color)

1 lb. browned hamburger or cooked shredded chicken
1/2 medium onion, diced
two tablespoons essential olive oil
1/2 eco-friendly bell pepper, diced
3 garlic clove cloves, crushed
1/8 c. chopped fresh cilantro
1/8 c. sliced eco-friendly olives
pepper and salt, to taste
1/4-1/2 jalapeno, minced (optional)
1 tablespoons of. tomato paste
1 pkg. Goya Sazon with annato

1 cup vegetable oil for frying.

DOUGH: Combine all of the dry ingredients within the bowl of the electric mixer add all wet ingredients. Mix for around 3 minutes until well combined. Dough will form.

Remove dough and knead for around 3 minutes, let sit covered with plastic-wrap for an additional fifteen minutes.

Divide into 12 pieces, then roll into 4 inch circles.

FILLING: Brown hamburger (drain excess grease), or saut° shredded chicken by 50 percent tablespoons essential olive oil. Add all of the ingredients and prepare for the next ten minutes stirring from time to time. Let awesome.

COOKING: Preheat the vegetable oil inside a fry pan at approximately a medium temperature. Place a couple of tablespoons the filling out the dough and seal the perimeters having a fork.

Deep fry for around a few minutes on every side, then put on dish lined with paper-towels. Press another layer of sponges outrageous.

Serve. Makes 12 Empanadas.

Posted by: Yasmin Hernandez

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