00:00Para las empanadas, voy a usar 1 kilo de well-clean chicken wings.
00:05I'll put them in a saucepan, add a little salt and a bay leaf.
00:14I'll add water until it barely covers.
00:20I cover them and simmer them over low heat for an hour.
00:24Every so often I skim off the foam.
00:30And they are ready to be removed from the broth.
00:36I reserve a cup of broth, which is very rich in collagen.
00:43When the wings are no longer so hot, I remove the bones.
00:47I don't worry about shredding the meat too much because I'm going to chop it with a knife later.
00:54Once the wings are boneless, I press them down a little, as you can see,
00:58and let them cool completely in the refrigerator.
01:02In the meantime, I chop 2 medium onions.
01:08And half a red bell pepper.
01:17When the chicken cools well, thanks to the collagen, it forms a block that we are going to chop with
01:22a knife.
01:24This gives the filling a special texture because the meat is not ground.
01:30I got 450 grams of meat from 1 kilogram of wings.
01:39I cut 5 or 6 olives into strips.
01:44In a saucepan, I add a dash of oil and saute the onion with the bell pepper.
01:56I add a little salt and cook until everything is tender.
02:04Then, I add the chopped chicken.
02:09Mix it all together, and start seasoning it.
02:13I add a teaspoon of paprika.
02:18The seasonings are to taste.
02:21Ground paprika.
02:25Pepper.
02:31Oregano, and a little bit of cumin.
02:34And since I like them a lot, I'm going to add a handful of raisins.
02:40I stir a little in the cup of broth that I reserved, thanks to the collagen, has coagulated,
02:45so I take the opportunity to remove the fat from it and add it to the filling.
02:50I stir until the broth dissolves and cook for 5 more minutes.
02:55And I almost forgot to tell you that using the collagen-rich broth in the filling makes
02:59the empanadas juicier.
03:04After this time, I add the olives.
03:10I transfer the filling to a dish to cool.
03:13I mix it well.
03:15Once cooled, cover with plastic wrap and refrigerate.
03:19If you prepare the filling the day before, the empanadas will be tastier.
03:24Let's start with the dough for the tapas.
03:26I have 11 kg of all-purpose flour in a bowl.
03:30I add 75 g of melted beef fat.
03:32Pork fat can also be used.
03:34I also prepare a brine with 200 ml of warm water and a teaspoon of salt.
03:41I add a little bit of the brine to the mixture and start mixing.
03:45We're going to add the liquid little by little so as not to overdo it.
03:57When the dough becomes heavy, I start kneading it.
04:03It needs a little more liquid.
04:07The dough should be firm and soft to the touch.
04:19I transfer it to the table and knead for a few more minutes.
04:24I form a bun and divide it in half.
04:33With each half I form a sausage that I also divide in half.
04:40I divide in half again.
04:46And take 3 pieces from each of those halves.
04:54I form small balls with each piece of dough and this way I get 2 dozen empanada shells without making
04:59any cuts.
05:01Remember that this dough can be used both for baking and frying the empanadas.
05:06I place the small balls in a baking dish, cover them so they don't dry out and let them rest
05:11for at least half an hour before rolling them out.
05:17The filling is already very cold, so I add 3 chopped hard boiled eggs on top.
05:23After half an hour, I start rolling out the shells.
05:26The longer you let them rest, the easier they are to roll out.
05:46I'm going to fill the first empanadas.
05:50I put about a tablespoon and a half of filling.
05:53I just moisten one of the edges to make it easier to close.
05:59I start closing it from the bottom, pressing with my fingers.
06:06And then I do the classic pleat.
06:26I'm going to bake this first batch.
06:28I place them in a baking dish with a little polenta on the bottom so they don't stick.
06:34I brush them with beaten egg.
06:38Using a toothpick, I'll poke a little hole in them so that the steam can escape and they don't burst.
06:44I'm going to bake them in the oven preheated to 180 for 20 minutes or until they're golden brown.
06:52And the baked empanadas are ready.
06:55Now I'm going to assemble the fried ones.
06:58You'll notice that the filling is firm, so I'll break it apart a little with the spoon.
07:07As we assemble the empanadas, they'll turn out prettier.
07:26I'm going to fry them in fat, but you can also use oil.
07:30The fat should be hot, but not too hot so that they don't burst.
07:35I'll baste them with the fat so that they brown evenly.
07:40And once they're nice and golden brown, I take them out,
07:43frame them well, and place them on absorbent paper.
07:46The flavor from the pan under the top,
07:46and they'll be swerved.
07:46Yeah.
07:49The –
07:50and the fire.
07:55The water is going to burn an oven.
07:56I'm going to perform the heat.
