Everyone likes a good empanada or stuffed roll, but someone’s got to make the dough first. With some kitchen experience and an oven, making dough isn’t too hard. But what if I told you it can be made even easier?
Thanks to Nur’un Nefis Yemek Tarifleri, we can finally make dough for our pastries without needing to turn on the oven. It all starts with a pan and some water.
Specifically, about 600 ml of water (that’s about 3 glasses) and two tablespoons of oil into a pan.
Then 1 teaspoon of salt and 2 glasses of flour. Stir it constantly while it cooks until you end up with a solid, dough-like texture.
Now take it out of the pan to let it cool, and use the turner to manipulate it and test its firmness. This dough is going to be stuffed with something, after all. We want to make sure it’s up to the task!
Knead it and mold it into a firmer state for about 2 minutes.
Dough is at its best when its firm, so this step is crucial. It’ll taste a whole lot better too.
Place it in a bowl to sit for 5 minutes. In a separate bowl, prepare 1 bowl of skim cheese a small bowl of chopped onions.
It doesn’t stop there. joining the skim cheese and onions are everyone’s favorite: parsley and some chili pepper.
Mix them together in the bowl, or follow what goes on in the video if you want to play it safe.
Now with oiled-up hands, return to the dough that’s waiting for you in the bowl and start rolling it up into small balls.
These dough balls will be shaped into wrappers before long.
For that, you’ll want a tea spoon and the bowl containing the mixture of cheese and onions from earlier.
Using some finger dexterity and a spoon, shape the dough balls into empanada-shapes while filling them with the veggie and cheese filling. You can already tell how tasty this is going to be.
You should have around 6 crescent-shaped pieces of the stuffed dough ready to cook.
And how are we gonna cook them? Over the pan, obviously.
Add some cooking oil into a pan and turn up the heat to the standard amount needed to fry things.
Now put all the crescents in there and cook them while monitoring them. It’s the old golden brown-coloration you want to look for. That’s how you know they’re ready.
When that brown is on both sides, then you know it’s ready.
They might look like empanadas, but they’re not nearly as heavy on the stomach.
You can think of these like a Turkish version of empanadas.
After they finish cooking, you can admire what a splendid job you did before chowing down on them. Or, you can share them with a friend, of course.
If you want a hands-on guide, then watch the video on how to prepare them down below. Please give this article a share as well!
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