Empanadillas de Harina de Maiz
In Puerto Rico we called empanadillas. Many other countries in the world have them as well, but they are more commonly known as empanadas in the United States. No matter what they are called, empanadillas are one of those treats you dream about it.
Made with plain flour, precooked cornmeal (masarepa) or fine yellow cornmeal they are a pleasure to eat.
I made two recipes using 2 different types of corn flour to see which one was tastier and easier to make.
This is my version of a recipe, from a very old cook book I brought from Puerto Rico many years ago. In this recipe I use yellow cornmeal and the result is a crispy empanadilla with a strong corn flavor.
Recipe #1
Ingredients:
1 cup corn flour
2 cups of water
1 teaspoon salt
2 teaspoon unsalted butter
2 cups of oil for frying
1 baking sheet covered with plastic wrap
Filling, refer to Stew ground beef recipe
In a medium saucepan combine the corn flour, water and salt. Turn the heat to high and cook stirring constantly until it starts forming a dough. Reduce the heat to low and cook for about 3 minutes, stirring often.
Spoon 2 tablespoons of the dough on your hands and shape it like a ball. Transfer to a baking sheet until you finish all the dough.
Place a ball of dough between 2 pieces of wax paper. Use a small plate with a flat bottom to push down the dough and form a circle.
Remove the wax paper on top and discard. Add about 1 tablespoon of the filling in the center of the circle. Using the wax paper under the dough fold the empanadilla and press the edges with a fork as shown in the photo. As you go transfer the empanadillas to a baking sheet.
Transfer the empanadillas to a baking sheet. Place the baking sheet in the freezer for about 20 minutes before frying them.
To fry the empanadillas:
In a large saucepan heat the oil to 350°degrees, then fry the empanadillas one at a time turning them once or until golden on both sides.
Recipe #1
Ingredients:
1 cup corn flour
2 cups of water
1 teaspoon salt
2 teaspoon unsalted butter
2 cups of oil for frying
1 baking sheet covered with plastic wrap
Filling, refer to Stew ground beef recipe
In a medium saucepan combine the corn flour, water and salt. Turn the heat to high and cook stirring constantly until it starts forming a dough. Reduce the heat to low and cook for about 3 minutes, stirring often.
Remove the saucepan from the heat, add the butter and mix well. Set aside to cool down.
Spoon 2 tablespoons of the dough on your hands and shape it like a ball. Transfer to a baking sheet until you finish all the dough.
Place a ball of dough between 2 pieces of wax paper. Use a small plate with a flat bottom to push down the dough and form a circle.
Remove the wax paper on top and discard. Add about 1 tablespoon of the filling in the center of the circle. Using the wax paper under the dough fold the empanadilla and press the edges with a fork as shown in the photo. As you go transfer the empanadillas to a baking sheet.
Transfer the empanadillas to a baking sheet. Place the baking sheet in the freezer for about 20 minutes before frying them.
To fry the empanadillas:
In a large saucepan heat the oil to 350°degrees, then fry the empanadillas one at a time turning them once or until golden on both sides.
Drain over a paper towel
Recipe#2
This is the second version of the dough I use to make corn empanadillas. In this recipe I used masarepa, a commercially made pre cooked yellow corn meal. Is easier to make than the first recipe. After the dough is prepared follow the steps above to finish.
Ingredients:
2 cups masarepa
2 cups or less water, room temperature
3/4 teaspoon fine sea salt
1 tablespoon olive oil mix with
1/4 teaspoon achiote (annatto) oil
In a large bowl mix the corn flour and the salt. Add one cup of the water and mix until the water is adsorbed. Continue to add water a little bit at a time until a dough forms. Add the olive oil and achiote mixture and knead until the color is even. Now you can follow the steps on the first recipe to make the empanadillas.
This is the second version of the dough I use to make corn empanadillas. In this recipe I used masarepa, a commercially made pre cooked yellow corn meal. Is easier to make than the first recipe. After the dough is prepared follow the steps above to finish.
Ingredients:
2 cups masarepa
2 cups or less water, room temperature
3/4 teaspoon fine sea salt
1 tablespoon olive oil mix with
1/4 teaspoon achiote (annatto) oil
In a large bowl mix the corn flour and the salt. Add one cup of the water and mix until the water is adsorbed. Continue to add water a little bit at a time until a dough forms. Add the olive oil and achiote mixture and knead until the color is even. Now you can follow the steps on the first recipe to make the empanadillas.
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