If you’re looking for a cooking challenge, try empanadas. These sometimes baked or fried savory pies with sweet and sour dipping sauce (We actually make ours with guava and rum) are one of the signature dishes of Chef Frank at Barlovento in New York City #BarloventoNYC. The chef’s creation is so delicious that his Latin NYC restaurant even attracted the attention of Bobby Flay for a Throw down cook-off. To enjoy them in your own home, learn how to make them below.
To Watch the Bobby Flay video click below:
Tips for Making Chef Frank’s Empanadas
Empanadas, by definition, are filling stuffed into pastry dough. Use a combination of flour, salt, butter, water, and a little vinegar. Pulse these ingredients together until the dough takes on a cornmeal consistency. It will crisp up nicely when fried to get the signature crunchy outside and soft inside of a classic empanada. For our Gluten Free and Vegan Empanadas we use a different secret receipe skipping the butter #glutenfreeNYC #veganNYC. Dont be scared to experiment try a splash of Braggs Apple cider vinegar or some coconut oil as a substitute for butter.
Empanadas are made in many countries, and each has its own tradition for fillings, including sweet dessert empanadas filled with fruit or chocolate. To make the Puerto Rican variety, use a meat filling like chicken, beef, or chorizo. Make sure it’s fully cooked and seasoned before adding it to the dough. The common seasoning is Sofrito an aromatic mix of herbs and spices, used as a base flavoring and seasoning in Latin dishes.
The flavor of the empanadas depends on the spices you use. Choose a savory, well-balanced combination to increase the complexity of the flavor. Barlovento’s empanadas are made with Chef Frank Maldonado’s secret NYC Sofrito seasoning blend that’s why we call our Empanadas Made in New York!
Roll the dough out to 1/16 of an inch, then cut it into circles roughly six inches across. Place a generous spoonful of filling in the center of each, and fold the dough in half. Pinch the edges together, then fold and crimp them for a beautiful and secure seal.
5. Bake or Oil for frying
Empanadas can be baked at 350 degrees (about 20 to 30 minutes) until golden brown or for deep-fried heat some canola oil to 350 degrees, then add the stuffed dough. Fry them until they’re crispy and golden brown, then drain them thoroughly to avoid greasiness.
With some practice and a few of Chef Frank’s secrets, you’ll make delicious empanadas at home. For a taste of some great Empanadas in New York City without all the work, visit Barlovento. Their delicious flavors and fun, engaging atmosphere will keep you smiling. For reservations or catering questions, call (917) 265-8865 or visit them online. Check out a quick video about Barlovento below: