Description
Empanada making involves wrapping a filling in a dough and cooking it at high temperatures.
Technical
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.
Science
Primary Reaction
Gelatinization and coagulation
Sensory Profile
Aroma ()
SavoryMeatyButteryToasted WheatCaramelized OnionsHerbaceous
Wine Analogy
Like a Malbec with its bold fruit and spice notes complementing the rich filling
Coffee Analogy