Bahama Breeze Empanada Recipe
BahamaBreeze empanadas are the greatest because they have the ideal balance between soft and crunchy. They are incredibly well-liked as appetizers throughout the Caribbean. Empanadas are known as emparedas in Latin America and other Spanish-speaking nations. The most typical fillings are chicken or ground beef, while the crust is made with flour, onions, and butter.
Servings: 3
Calories: 856kcal
Ingredients
- Two Cups Flour
- A quarter cup of vegetable shortening
- Melted 1/4 cup of salted butter
- Two eggs, lightly beaten
- Milk, Whole, One-Fourth Cup
- Half a teaspoon of Kosher salt
- Approximately 10 cups of vegetable oil
- 1/2 pound of beef ground
- Roughly a quarter cup of diced Russet potatoes
- Carrots, cut (about a quarter cup's worth),
- Diced yellow onion, 2 tablespoons
- 1 teaspoon of minced parsley
- Spice it up with 1 tsp. of curry
- 1/2 teaspoon of paprika
- Salinity, Quarter of a Teaspoon
- Fifteenth of a teaspoon of chili pepper
- Chicken broth, 2 tablespoons
- Lime juice, 1/2 teaspoon
Instructions
- In a sizable mixing basin, combine all-purpose flour and kosher salt to make the batter.
- Add 1/4 cup of vegetable shortening and stir.
- Cut the cold butter with a butter knife and put it in the flour.
- Combine milk and beaten eggs in that basin.
- Form a ball by kneading the dough. Cover with plastic wrap.
- To give you time to complete the filling, kindly place it in the refrigerator.
- In a skillet, add your 1/2 pound of ground meat.
- On a medium heat setting. When it browns, remove it from the fire.
- Drain the fat into a bowl using a slotted spoon from the skillet.
- Then pour the russet potato dice into the saucepan.
- Boil some water in your pot.
- When the potatoes are sufficiently soft, drain them.
- Put them in the skillet with the remaining fat.
- Cook the onion and carrots for five minutes over medium heat.
- Add the cooked ground meat to the skillet once more.
- Salt, paprika, curry powder, cayenne pepper, and chopped parsley are then added.
- Add lime juice and chicken broth after mixing.
- 3 to 5 minutes on low heat.
- Remove the skillet from the heat and set it aside.