What You Need to Know
Empanada making requires a combination of chemical, thermal, mechanical, and emulsification processes to create a flaky and tender crust and a solid and stable filling. The dough is made from flour, water, and sometimes yeast, and is cooked at temperatures between 180°C to 200°C (356°F to 392°F), gelatinizing and setting starches, while the filling is typically made from a mixture of beef, chicken, or cheese, which denature and coagulate when heated.
Steps
- 1.
Empanadas Gallegas (Spain): Uses laminated dough with tuna/pepper filling, showcasing flaky texture
- 2.
Jamaican Beef Patties (Jamaica): Turmeric-colored dough with spicy beef, demonstrating cultural adaptation
- 3.
Samosas (India): Triangular fried version with spiced potatoes, illustrating global variations
The Science
Primary Reaction
Gelatinization and coagulation