empanada or empanaditas

[blayn210]

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which is yummy and crunchy to fry or bake the empanada

[tonioyantao]

i still go for bake i find it more stable and the crust lasts longer when storing them in the fridge.

the problem with frying empanadas is what happens when you don't eat it soon you'll end up with a softer crust. but then again when i make empanadas it won't last a day in the house.

if your dough is thicker it is better to bake them. if it's thinner frying would be best. personal preference really dictates what you'll do with it.

[blayn210]

i still go for bake i find it more stable and the crust lasts longer when storing them in the fridge.

the problem with frying empanadas is what happens when you don't eat it soon you'll end up with a softer crust. but then again when i make empanadas it won't last a day in the house.

if your dough is thicker it is better to bake them. if it's thinner frying would be best. personal preference really dictates what you'll do with it.

thank you very much bro

[likyam]

i still go for bake i find it more stable and the crust lasts longer when storing them in the fridge.

the problem with frying empanadas is what happens when you don't eat it soon you'll end up with a softer crust. but then again when i make empanadas it won't last a day in the house.

if your dough is thicker it is better to bake them. if it's thinner frying would be best. personal preference really dictates what you'll do with it.

OT: since you mentioned you make empanadas, can i ask if you know the recipe for the dough used in RED RIBBON's CHICKEN EMPANADA?

i just can't get enough man gud of that buttery taste as well as soft and crunchy dough at the same time. i do hope you have. would gladly appreciate it

[tonioyantao]

OT: since you mentioned you make empanadas, can i ask if you know the recipe for the dough used in RED RIBBON's CHICKEN EMPANADA?

i just can't get enough man gud of that buttery taste as well as soft and crunchy dough at the same time. i do hope you have. would gladly appreciate it

well i don't have gold ribbons recipe for there crust/
but i have my own recipe. very similar to a flaky dough recipe the one we use for pies.

DOUGH:
2.5 to 3 cups all purpose flour
1 large 225 grams butter or margarine whatever works for you. you can use half butter and half shortening.
1/2 cup cold water
1/2 teaspoon salt
2 tablespoon sugar
1 egg for brushing.

mix all dry ingredients first.
be sure to soften your butter NEVER MELTED. you can slowly incorporate the soften butter with the flour by rubbing against it. never mind the large crumbs you need that for texture. once you mixed the butter to the dry ingredients slowly add the water and kneed it. hinay hinay lang you may need less or more liquid depending on the flour. you don't have to overkneed it. just enough that you can roll it out and use it for wrapping.

[blayn210]

well i don't have gold ribbons recipe for there crust/
but i have my own recipe. very similar to a flaky dough recipe the one we use for pies.

DOUGH:
2.5 to 3 cups all purpose flour
1 large 225 grams butter or margarine whatever works for you. you can use half butter and half shortening.
1/2 cup cold water
1/2 teaspoon salt
2 tablespoon sugar
1 egg for brushing.

mix all dry ingredients first.
be sure to soften your butter NEVER MELTED. you can slowly incorporate the soften butter with the flour by rubbing against it. never mind the large crumbs you need that for texture. once you mixed the butter to the dry ingredients slowly add the water and kneed it. hinay hinay lang you may need less or more liquid depending on the flour. you don't have to overkneed it. just enough that you can roll it out and use it for wrapping.

Salamat ani bro great help been looking at youtube pero always buffering i will try onthis hopefully makaperfect for christmas

[OmegaRed]

oi recepe.. tnx for this....

[kabirhirayu]

paborito jud nakong empanada sa red ribbons..chicken empanada nila payter kaau since 1990s

[likyam]

well i don't have gold ribbons recipe for there crust/
but i have my own recipe. very similar to a flaky dough recipe the one we use for pies.

DOUGH:
2.5 to 3 cups all purpose flour
1 large 225 grams butter or margarine whatever works for you. you can use half butter and half shortening.
1/2 cup cold water
1/2 teaspoon salt
2 tablespoon sugar
1 egg for brushing.

mix all dry ingredients first.
be sure to soften your butter NEVER MELTED. you can slowly incorporate the soften butter with the flour by rubbing against it. never mind the large crumbs you need that for texture. once you mixed the butter to the dry ingredients slowly add the water and kneed it. hinay hinay lang you may need less or more liquid depending on the flour. you don't have to overkneed it. just enough that you can roll it out and use it for wrapping.

salamat ! will try this soon. God bless nimo.

[momoi]

ts unsay kalainan nilang duha? ><