Today the interns came to the house in order to learn how to make empanadas. Every Tuesday I go to Paty’s house and study the Book of Mark with her and her sister-in-law, Ibon. I love Ibon. She is such a sweet woman who loves to giggle and tell stories. What I really love about Ibon is her love for cooking and trying new recipes. She bakes for Cafe Connection, and we decided to take a Tuesday while the interns are here to learn her recipe. So she arrived to my house this morning around 10:30 and by 12:45 we were eating fresh hot empanadas from my oven. It was so much fun, and I thought I would share the experience with you all…
Ingredients (for the pastry):
- 250 g crisco (soften if really hard about 30 seconds in microwave)
- 225 g margarine
- 2 egg yolks
- 1 K flour (about 6 cups)
- 1/2 tsp salt
- 2 tsp baking powder
- 1 Tbs powdered sugar
- water to wet dough
- First, place all the crisco into a bowl and microwave until it is softened. (about 30 seconds; our crisco can be rock hard here in Peru)
- Add all dry ingredients together in a large bowl.
- Add crisco and margarine to the dry mixture, and knead the dough with pastry blender until all of the dough resembles tiny pebbles.
- Add the water and egg yolk and mix with hand.
- Allow the dough to rest for 30 minutes (or if you are using later, place in a ziplock bag to keep in fridge until next day)
Ingredients for filling:
anything you want! I can’t wait to try my own combinations. We used what I had on hand which ended up being ham, cheese, and mayo. But also, you will need:
- one egg separated
- 1 Tbs of powdered sugar
We had fun learning. Can I just say that I love this group of interns.