Viewers

Google Website Translator Gadget

December 15, 2010

Empanadas in Spiral Shells

The empanada is of Spanish and Portuguese origin. Usually filled with vegetables and some meat. The name comes from the word empanar which means to wrap in bread. Introduced to many places and became really popular. The shape varies from country to country as well as the filling. The Asian version is called curry puffs of spiced potatoes in a special spiral shell.  I thought of making some with a usual  empanada filling in a special spiral shell. Here they are crispy, crumbly and tasty!
Here's how. Make the empanada filling first. Sautee 1 cup of cubed chicken breast with 1/2 of an onion then add 1 1/2  cups of tiny diced potatoes, 10 chopped filled olives, 1/2 of red bell pepper, 1/3 cup green peas and season with salt and pepper. Cook with about 1/2 cups of water until potatoes are soft or until water have evaporated. Set aside and make the shells.
Put 2 cups of flour in one big bowl and 1 cup of flour  in a small bowl. In the big one add 1/2 cup of vegetable oil, 1 tbs sugar, 1 tsp salt. Mix thoroughly then add about less than 1/2 cup of cold water little at a time to make a smooth but firm dough. In the small bowl add 1/3 cups of vegetable oil and mix to make a dough soft enough to spread. Add a few drops more oil if necessary.
Roll the big dough into about a foot rectangle and place the smaller oil dough on the top upper half of the  bigger dough. Make sure it is within 1/2 inch border.


Fold in half covering the oil dough completely and seal it, making sure no air is trapped inside.
Shape the dough by pressing and rolling a 30 or more inch by 11 inch rectangular. The dough should be thin enough to roll into a log.



When rolled, slice off the uneven tip of the log and slice the next one into about 3/4 of an inch. Put the spiral dough flat on a piece of plastic wrap and carefully roll it into about 4 1/2 inch in diameter round to wrap about 2 tsp of filling. The log should yield 12 or more empanadas. Close the shell with the aid of the plastic wrap forming half a circle by pinching the edges flatly then beginning from one end folding each pinched edge consecutively until the other end. Deep fry them in vegetable oil until golden. Place them on paper towels to absorb excess oil and serve.
Empanadas are usually severed as snacks or pass around food for picnics and at parties. Enjoy!

37 comments:

  1. These empanadas are sure winner. So beautiful.

    ReplyDelete
  2. Unbelievable!!....the most amazing and wonderful empanada I have ever seen.....I will make them after Christmas!....Thanks for sharing!!....Abrazotes, Marcela

    ReplyDelete
  3. What beautiful empanadas you have created - and you make them accessible. Empanadas are something I've never made and will challenge myself with (it's about time) so will bookmark this. I am loving the chicken filling. Who am I kidding? I love them all!

    ReplyDelete
  4. Those empanadas look wonderful! Next time I make them, I'll be sure to try shaping them like that (if I can..)

    ReplyDelete
  5. I still don't get how you managed to stuff them! but I am amazed at your creations "bouche bée" as the French say (my mouth is wide open in disbelief) it is like a magician pulling tricks each time ! did I mention they are beautiful as well?

    ReplyDelete
  6. Wow! the spiral effect is like a million times better than any other curry puff/empananda I seen before. I will definitely try this recipe next time I make curry puffs.

    ReplyDelete
  7. I agree with Taste of Beirut, I don't know how you stuffed them but the result is amazing. Diane

    ReplyDelete
  8. Oh my, they look so beautiful ... love the olives in there!

    ReplyDelete
  9. Love the shape ! .. U did very great job here.. I bet they are tasty and great too :)

    ReplyDelete
  10. Michelangelo, sono molto carine queste empanadas, così croccanti e gustose.. immagino una tirerà l'altra..
    Ne approfitto per invitarti al mio primo contest; vieni a dare una sbirciatina, se ti fa piacere.

    http://cooking-elena.blogspot.com/2010/12/edo-ergo-sum-il-contest.html

    Un abbraccio

    ReplyDelete
  11. Lo tuyo es arte y lo demás son tonterias!!! Me encanta entrar en tu página porke siempres me dejas con la boca abierta, tienes una creatividad, y paciencia ke no tiene precio!!! Me llevo tu receta....Cuando pueda kiero hacerlo y publicarlo en mi blog...Por supuesto diré ke viene de la mano de un artista como tú!!!

    Muaksssssss

    ReplyDelete
  12. Que maravilla y también explicado , esta me la guardo en favoritos ya mismo
    mil besosssssss

    ReplyDelete
  13. Lovely and very artistic shape.
    Your work is so special and unique ♥

    ReplyDelete
  14. That's so awesome! Artistically delicious!

    ReplyDelete
  15. I'm glad to follow your blog, I always learn something new..thanks...ciao Flavia

    ReplyDelete
  16. Bellissime le tue empanadas con un ripieno super goloso.
    Ciao Daniela.

    ReplyDelete
  17. I know you're tired a me saying this but I am ALWAYS taken aback by the stuff you do! It's inspires me to be more creative in the kitchen. These are just perfect!!!

    ReplyDelete
  18. Thanks so much for the extra photos, now it is very clear. I just have to try them:) Diane

    ReplyDelete
  19. My word, but these are gorgeous. The photos helped tremendously. Have a wonderful day. Blessings...Mary

    ReplyDelete
  20. Michelangelo

    Thank you so much for the additional photos: Now I feel I can tackle this project with a good chance of success! I will let you know when I do~

    ReplyDelete
  21. I've come to pay you a visit from your charming comment left on my tiramisu.
    Wow, you put my art in the kitchen to shame!
    I've take a few minutes to absorb a little of your talent and I get the feeling that this is only the tip of the iceberg.

    Bravo Michelangelo...exquisite artful moments in your kitchen to rinse our eyes out ;o)

    Flavourful wishes,
    Claudia

    ReplyDelete
  22. Love empanadas and these look georgeous and beauty! gloria

    ReplyDelete
  23. THANKS FOR VISTING IF U DO NOT I MISS THIS BEAUTIFUL CARVED BLOG .FANTASTIC!!!!!!!!
    EMPANADAS ARE LOOKING CRISPY AND GEOGEOUS
    I HOPE UR FUTURE VISIT ALSO

    ReplyDelete
  24. Omg! These are sooo beautiful! We have our local chicken curry puffs done with the spirally doughy design but with a water dough but I've never seen any as super as these!

    ReplyDelete
  25. Meraviglia delle meraviglie...

    Baci
    Barbara

    ReplyDelete
  26. Wow!!!!!!!what a creation. i will try the veggie version of this:-)

    ReplyDelete
  27. Wow the spiral effect on the empanadas is gorgeous! I would love to try this recipe soon, with curry potato fillings. Thanks for sharing!

    ReplyDelete
  28. Nunca vi empanadas tan originales

    ¡Eres un artista!

    Abrazos

    ReplyDelete
  29. these puffs look beautiful..even here, i have not attempted making curry puffs before but your spiral really looks attractive

    ReplyDelete
  30. Thanks for your visit to my blog, because it allowed me discover the wonders of yours. I´ll follow you.

    This empanadas are so beatiful, the spirals make them lovelys and the filling...delicious! :D

    Besiño and sorry for my terrible english :p
    Good Weekend.

    ReplyDelete
  31. Muy ricas se ven easa empanadas Arturo.empanadas elegantes al gourmet ,con tus ingredientes quedaron de maravillas ,de Chile se siente el olor ,muchos cariños y feliz navidad,besos.

    ReplyDelete
  32. Ces empanadas sont une oeuvre d'art.
    je suis passionnée par le façonnage et là, c'est le top.
    Arthur Michelangelo, my friend, your are the best.
    See soon.

    ReplyDelete
  33. Have never seen such wonderful and creative and artistic "empanadas" This is a delight!

    ReplyDelete
  34. I can not imagine how tricky it would be to make those spirals especially with the amount of filling you were able to get inside..you are truly an artist!!

    US Masala

    ReplyDelete

Art is in the Kitchen

Art is in the Kitchen
Arthur Escoto

About Me

My photo
Napa, California, United States