Empanadas De Queso Espinaca Y Tocino Recipes

EMPANADAS DE QUESO, ESPINACA Y TOCINO

Steps:

• Prepara la Masa para Empanadas como se indica. Cocina el tocino en una sartén mediana a fuego medio durante 3 min. Agrega la cebolla y el ajo; cocínalos revolviéndolos durante 4 min. o hasta que el tocino esté crujiente. Escúrrelos y ponlos en un tazón mediano. Agrega la espinaca, el queso, el elote y las hojuelas de chile rojo; revuélvelos bien.
• Calienta el horno a 400ºF. Forma 24 bolitas de masa, usando alrededor de 1 cda. para cada una. Aplasta cada bolita y forma un disco de 4 pulgs. Coloca, en el centro de cada disco, alrededor de 1 cda. de la mezcla de espinaca. Pincela los bordes con la mitad del huevo; dobla los discos por la mitad; presiónalas suavemente por la parte superior para quitarles el aire. Presiona los bordes para sellar las empanadas. Colócalas sobre una charola (bandeja) para hornear cubierta con papel para hornear; pincela las empanadas con el resto del huevo.
• Hornea las empanadas 15 min. o hasta que estén doraditas. Déjalas enfriar un poco.

EMPANADAS FRITAS DE QUESO

Steps:

• Sift the flour, baking powder, and salt into a large mixing bowl. Combine the lard and milk in a saucepan, and heat until the milk is hot. Pour the hot milk into the flour mixture, and stir until a dough forms. Turn out onto a floured surface, and knead until smooth and elastic. Cover, and allow to rest for 15 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll the dough out on a floured surface 1/4-inch thick. Cut into 4-inch rounds. Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese. Fold each circle in half to form a half-moon; press the edges with your fingers or a fork to seal. Place the empanadas onto a parchment paper-lined baking sheet. Brush the tops with remaining egg.
• Bake in preheated oven until golden-brown, about 20 minutes.
• Alternatively, the empanadas may be deep fried in 375 degrees F (190 degrees C) oil. If deep frying, do not brush the outsides of the empanadas with egg. Drain on paper towels.

EMPANADAS DE QUESO CON RAJAS (POBLANO CHILE AND CHEESE EMPANADAS)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place poblano directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
• Place 1 1/2 tablespoons Manchego cheese onto each empanada disc. Top each with 1/2 tablespoon poblano peppers. Fold dough over on top of filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together. Place empanadas on the prepared baking sheet and brush with beaten egg.
• Bake in the preheated oven until golden brown, 24 to 26 minutes.

EMPANADAS DE JAMóN Y QUESO (HAM AND CHEESE EMPANADAS) RECIPE - (4.6/5)

Steps:

• Mix together the first 5 ingredients in a large bowl until you obtain a uniform mixture. Fill the empanada discs with a heaping tablespoon of filling, and firmly seal them shut by crimping the edge with a fork. Place the empanadas on a greased baking sheet, and brush the tops with beaten egg. Bake in an oven preheated to 375ºF for 20 minutes.