This Empanada Recipe Is The Perfect Goya Alternative
I remember one of the most delicious foods I've ever tasted was at a toddler's birthday party. One would think that in all my years of experience, I would have come across various tasty meals, but in all honesty, this is the best birthday food I have had. The food in question was freshly baked picadillo empanadas. The toddler's mom had baked quite a number of them. It turns out the dough was hand made, as compared to other means.
At the end of the party, I asked her if she could show me how to prep them. She mentioned that there was no real recipe on hand, most notably for the picadillo. What she did was mince any meat she had in the house, and season it sautéed garlic and onion. She also added a salty-sweet mix of raisins and olives.
Using her guide, I went home to carry out some experiments. I made the filling usually vegan beefy. Tiny bits of pecans give a similar texture as browned ground beef but, at the same time, give off a nice crunch. I simmer it in a spiced tomato sauce, thus giving it a lovely taste.
The prep process of the empanada dough can be worth it if you want to get your hands dirty. I don't really fancy most dough from the store as they are not vegan. In addition, I love the entire rolling, mixing, and cutting process the empanada dough prep brings.
The fact that the dough is oil-based makes it easy to work with, unlike other varieties that easily melt or become sticky. Mind you, twisting the rim into a rope can be a bit challenging at first, but even if it is your first attempt, the outcome will be delicious at the end. You can still use a fork to seal the edges.
Once you are done baking, you can enjoy the empanadas at room temp, warm or even hot. Eat with a cool avocado dip.