Empanadillas:
🐸
CHEF COQUÍ’S TIMING
Empanadillas 🥟
⏳ Prep: 30 mins
🔥 Cook: 8 mins
💡 For the ultimate childhood throwback, serve these with a cold Coca-Cola or a sweet Cola Champagne! 🔊
Empanadillas have been my second favorite appetizer, right behind cheese dogs, since I was a kid. Back then, during school recess, I’d grab a cheese dog, an empanadilla de pizza, or a beef one and wash it down with a cold Coca cola or a sweet Cola Champagne. The best part? You can fill them with just about anything. Even when I travel to Puerto Rico, that is the first thing I do is buy and eat empanadillas.
Ingredients:
For the dough:
- 2 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Salt ( to taste)
- 1 tbsp Sugar (gives it that classic slightly sweet contrast)
- 2 Egg yolks
- 2 tbsp Vegetable oil
- 1/2 to 2/3 cup Warm water (added gradually as you noted)
Fill it with:
- Pizza,
- carne ( meat)
- Pollo ( chicken)
- Cerdo ( pork)
- Queso ( cheese),
- Seafood ( mariscos)
- Camarones ( shrimp)
- Pulpo (octopus)
- cangrejo (crab)
Methods:
- For the meat, chicken, pork, and seafood (cook it) fisrt.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Add the egg yolks and vegetable oil to the dry mixture. Gradually add the water, a little at a time, mixing until you reach a smooth consistency. It should be pliable, not too liquid or too stiff.
- Let the dough rest for at least one hour. This is a key step; it makes the dough much easier to handle and improves the final texture.
