113 gram cold unsalted butter cut into small cubes
80 gram ice cold water
2 gram distilled white vinegar
For Cheese Filling
2 cup fresh Spanish cheese sliced or freshly grated mozzarella cheese grated cheese
2 teaspoon cilantro finely chopped
0.5 cup finely chopped yellow onion
0.25 cup sugar for topping
As required Vegetable or corn oil for frying the empanadas
Directions : Empanada De Viento Recipe
STEP 1.1 add flour, salt and baking powder in a food processor bowl and mix it for 1 minute on slow speed for a few seconds.
STEP 2.2 add the chilled butter and mix it until a pea-size crumb texture is achieved.
STEP 3.3 now add eggs, honey, water, and vinegar in a bowl and whisk all the ingredients together.
STEP 4.4 combine this with flour mixture and mix on slow speed until a smooth dough is formed.
STEP 5.5 wrap the prepared dough in a plastic wrap and refrigerate it for 30-60 minutes."
STEP 6.6 take out the dough and place it on a flat floured surface.
STEP 7.7 flatten it using a rolling pin and make 4 inch discs.
STEP 8.8 add dollops of your filling into the center of the empanada disc.
STEP 9.9 brush egg wash along the edge of the dough disc to seal the edges.
STEP 10.10 seal the empanadas but pressing and twisting the edges with your fingers.
STEP 11.11 refrigerate the empanadas for 20 minutes.
Nutrition value
1166
calories per serving
61 g Fat72 g Protein80 g Carbs15 g FiberOther
Current Totals
61 g Fat
72 g Protein
80 g Carbs
15 g Fiber
MacroNutrients
Carbs
80 g
Protein
72 g
Fiber
15 g
Fats
Fat
61 g
Vitamins & Minerals
Calcium
1628 mg
Iron
12 mg
Vitamin A
880 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
4 mg
Vitamin B6
1 mg
Vitamin B9
396 mcg
Vitamin B12
0 mcg
Vitamin C
35 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
201 mg
Manganese
1 mg
Phosphorus
1259 mg
Selenium
110 mcg
Zinc
11 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
