I made some Chamorro empanada yesterday and fried them today! OMG, it's a good thing I only make these every few years! This is a succelent treat and you should make some. I measured 1/4 cup of dough instead of eyeballing "about the size of a golf ball" so I could analyze the nutrient content more accurately. I also measured 1/4 cup of chalakiles filling per empanada.
One batch of the chalakiles soup recipe in my Remember Guam cookbook needs two batches of the empanada dough....and no, you cannot eat more than tasting the chalakiles....or you will not be able to fill all your empanada. One batch of dough makes 23 pieces; double for two batches. Grab dough from the bowl with your fingers then fill the 1/4-cup measuring cup; the dough should not overlap the rim of the cup.
How do I get the shell super crispy? The empanada's are turning out tasting just like I remember them too but the shell I just can't seem to get it right. Am I making the shells to thick? Do I need to add something else to the mixture? I see other recipes calling for salad oil and cornstarch but worried it's not going to fry right at all.
ReplyDeleteyes salad oil and cornstarch a must :)
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