Empanadas from the Philippines
Pane-Bistecca
Empanadas are small dough cakes filled with meat, vegetables or cheese.
Originally they are from Spain, the region of Galicia, but through the conquistador’s these delicious cakes have been spread throughout the whole world.
So you can find them in Argentina, Venezuela, Chile, Paraguay, Indonesia, and the Philippines. Empanada comes from the word “empanir”, it means wrapped in bread.
In Italy they call them “Panzerotti” and are very similar. Each country does them in their way, either with normal flour or with corn flour and the fillings are completely different too. In Italy they are mostly made with a pizza dough and then fried, but in most other countries they are often baked.
Mine are made with Pizza dough, filled with meat and mashed potato leftovers and then baked. They can be served with a salad as a main meal but also as finger-food with drinks.
In Italy they call them “Panzerotti” and are very similar. Each country does them in their way, either with normal flour or with corn flour and the fillings are completely different too. In Italy they are mostly made with a pizza dough and then fried, but in most other countries they are often baked.
Mine are made with Pizza dough, filled with meat and mashed potato leftovers and then baked. They can be served with a salad as a main meal but also as finger-food with drinks.
Ingredients
2 ready rolled Pizza doughs of approx. 35 cm diameter
1 Egg yolks for brushing
250 g ground Beef
1/2 red Capsicum
3 Garlic cloves, chopped
Salt and Pepper
Rosemary
Chili flakes
2 tbsp Oil
approx. 150 g mashed Potatoes (or 1-2 large Potatoes mashed)
Füllung
Instructions
1
Step 1
Chop the garlic and fry in the hot oil. Add the mince, season well and fry thoroughly.
2
Step 2
Cut the capsicum into small cubes and add. Fry everything well and season well, it can be a little spicy. Pour the mixture into a bowl and leave to cool.
3
Step 3
Then mix in the mashed potatoes.
4
Step 4
Use a ravioli cutter or a knife to cut the pizza dough into approx. 30 squares of approx. 5-6 cm, or 15 rectangles of 5/10 cm if you want to simply fold the empanadas closed. I made the squares with the ravioli cutter.
5
Step 5
Cover every second square with a tablespoon of the filling.
6
Step 6
Brush the empty square with a little cold water and press onto the first square. Press the wet edges together well. Place the empanadas on a baking tray. Whisk the egg yolk and brush the empanadas with it.
7
Step 7
Bake in the oven at 180 C degrees for 20-25 minutes.
Notes
You can eat the empanadas hot or cold!
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