During my college years I had a huge craving over empanadas. This is mainly because the only type of empanadas I get are those that you can buy on train stations and filled with unknown types of meats. Yumpanada. Say it again… Yumpanada…
I have to admit, they were pretty satisfying. The 20 pesos I spend for 4 mini empanadas is enough to last me until the next station. But somehow, I feel there’s something lacking. I have tasted better empanadas from my childhood and I wanted to taste them again but I don’t know how. Seriously, I don’t even know if it was a dream. All I have is this vague image of me biting a very flaky and tasty empanada. The crust got me hypnotized. Am I the only one who can taste in their dream?
My favorite blog is, of course, MarketManila. His posts are very entertaining and he responds to emails! I read his blogs often hoping to find tips and inspiration.
So I was casually browsing his site and I got a little bored so I searched his site a bit and found a post about empanadas. I found his empanadas a bit weird. We all know how empanadas look like right? But his has this scale-like surface!
Yes! Scales! Although his post was about how he felt challenged by the empanadas and how he kind of failed on making them, I thought they looked great! One look and you know it’s flaky! He didn’t give the exact recipe but his pictures show how to do it. But I can’t just blind shoot there, I need some kind of guide.
So I searched google for… scale empanadas. I failed. Not until I read the comments and found that it ‘s actually called “Empanada de Kaliskis!” I hurriedly searched the net and clicked on the first link that appeared! I raged on how easy it is so I got the ball rolling immediately!
The recipe calls for 2 types of dough, a water dough and an oil dough. Obviously water dough has water and oil dough has oil. Duh…
Then closed and folded together, puff pastry style!
Folded it a few more times and flattened it.
If we counted it correctly, I’d say we have 64 layers of fat and dough there. Equal to 64 chestpains.
Rolled the dough into a log and cut them into half an inch disks.
You can see how the layers are distinctly separated by the pork fat. How many layers are there?
Filled it with random odds ad ends of our refrigirator.
Crimped it, friend it…
The solo uncooked empanada up there was actually meant for my practice. I can’t do the rope braid pretty well so I had to do it numbers of times before I got it right. The next picture your going to see is actually the end product of my rope braid practice.
I jumped of joy when I saw that the layers actually looked like the way it should! I was carefully watching the pot while this trial empanada was frying and got a bit worried since I can’t see any layers. But hell yeah, the god of empanada must have smiled below the pork fat laden clouds to greet this god-assisted creation!
But I heard his phone rang and he got busy. So my following empanadas did not really looked like it was made from pure fucking win. But hey, my rope crimping skills are kind of improving!
My following empanadas ranged from “They’re kinda… ok.”
To “they’re kinda oily…”
To downright ugly!
What the fuck went wrong?
No, but seriously I think it has to do something with the temp. Probably because my following empanadas took too long for me to make them all, the fat probably melted and fucked up the layers, the sun loves us after all. Also, I find the layers toooooooo delicate for my liking. Ye, it tastes good, very flaky and flavorful but it’s just too brittle. They layers can crash by just the force of my tongs while getting them out of the pan.
Also, the crust is just tooooooooooo darn flaky. It became too oily. The fat from the dough melts and the fat from frying seeps in between the layers. It kinda feels like eating a whole bar of butter… not that I have done that before…
The next time, I’ll reduce the number of layers and will try to bake them to reduce the fat involved. When is that next time? Tomorrow. You know why?
Yesterday was Thursday, today is Friday and tomorrow is fucking Saturday. Thanks Rebecca Black for that wonderful realization.