Click here allform.com/adamragusea for 20% off the sofa of your choice - plus free shipping within the United States! My kids have been abusing our Allform sofa for a few months now and it's holding up great. Thanks to Allform for sponsoring the video!
@ZonalJump973 жыл бұрын
Can you please clarify if you meant that while the egg is traditional, enough cold water is also traditional? Not about you using the wine instead of water?
@RayknLP3 жыл бұрын
@@ZonalJump97 check the recipe in the description. The water replaces the wine, not the egg.
@nicolasreveco37483 жыл бұрын
hey adam you should try pino empanadas from chile. no, it does not contain pines nor pineapples
@cathl49533 жыл бұрын
Kind Tip: Keep the bowl from moving for more appropriate filming with a wet towel wrapped around the bowl
@MaxV_GC3 жыл бұрын
@@michaelgmclendon he said he forgot about it in a different comment, and said to substitute the egg with more water
@franciscogonzalez91923 жыл бұрын
We are used to the smooth transitions INTO the ad but this one also had the smooth transition out of the ad. He is evolving
@breaketh65623 жыл бұрын
you watched the ad?
@MrTmb643 жыл бұрын
@@breaketh6562 you don't ? I usually love his transitions into the ads so I don't mind watching them, especially since I'm not American so most of the companies that endorse Adam don't concern me
@MaxV_GC3 жыл бұрын
@@breaketh6562 I usually do, how Adam presents his ads makes them enjoyable for me, and sometimes I will consider buying them (but usually don’t, as I’m underage and don’t have a job lol)
@morristgh3 жыл бұрын
Ngl I'm kinda shocked that there are actually people who watch ads in KZbin videos
@bluerider03093 жыл бұрын
I literally paid to not get ads and y’all here rejoicing in his smooth ad transitions smh 🤦🏽♂️
@frogwithafez39773 жыл бұрын
Everyone is so shocked by the egg in the crust they're forgetting that white wine has made a comeback and he got sponsored by couches
@billm84533 жыл бұрын
Adam lore
@probablytired56583 жыл бұрын
@@billm8453 if they don’t keep up with Adam lore that’s a red flag
@crash.override3 жыл бұрын
"Twenty eggs. Yes, twenty!"
@AuroraAves3 жыл бұрын
i was so shocked by him mixing the dough with a fork i didn't even register that
@scottboettcher1344 Жыл бұрын
Sofa King cool!
@knightofendor83843 жыл бұрын
“I’ll add some *white wine* “ Adam we’ve talked about this
@speccysquaregolike96293 жыл бұрын
Honey, he's talking about the white wine again. What do we do? Oh my, I feel faint-
@CreBo23 жыл бұрын
Here in Latin America we add white wine in the empanadas dough
@mikhail0103 жыл бұрын
So not halal mode
@kerbalaerospacelabs34453 жыл бұрын
Now it’s just missing “twenty eggs, yes, twenty”
@SnootyWimbledon3 жыл бұрын
@@kerbalaerospacelabs3445 NO!
@vitico123ful3 жыл бұрын
"I'm a thigh man" "My legs got some brown on them, I'll spread them" 🤣🤣🤣🤣 I'm loving this
@JonathanRiverafrickinnice5553 жыл бұрын
You could hear him holding back laughter on that one
@00muinamir3 жыл бұрын
The man's just catering to the YTP crowd these days.
@darylvandorst30323 жыл бұрын
I like to think that that is why he used two legs
@AxxLAfriku3 жыл бұрын
Don't talk to me! I am famous! Don't dislike my good good GOOD videos! Don't talk to me, dear de
@spade51363 жыл бұрын
hes feeding the ytps
@AnimiHFR3 жыл бұрын
A technique we use in Argentina to have a very juicy empanada, that's also manageable, is to saute the filling in lard or butter and wait for it to be cold before starting the filling process. That way you avoid leakage during preparation and cooking and also have a very juicy empanada while eating. In Argentina a juicy filling is considered very desirable, having a dry one is equivalent to a war crime.
@FaerieDust3 жыл бұрын
Chinese soup dumplings are made in a similar way - make the soup (a concentrated broth, really), chill it so it firms up into a jelly, and then wrap that jelly in the dumpling wrapper. By the time the dumplings are steamed, the soup will have melted and heated back up. It's a genius technique tbh!
@frankota27113 жыл бұрын
Nada mejor que una buena empanada que te chorrea todas las manos
@olivia66323 жыл бұрын
@@frankota2711 creo que es la primera vez que veo un comentario en español en el canal de Adam
@frankota27113 жыл бұрын
@@olivia6632 Es hora de traer un poco de nuestro bello idioma a este canal (?
@ncrtrooper72463 жыл бұрын
@@frankota2711 no se si era la intención, pero el doble sentido en el comentario me esta matando
@iggnz96693 жыл бұрын
Hey Adam! I'm Argentinian, and although I found it funny when you added the white wine at first, I remembered that in some provinces or counties (like San Juan), the actual recipe of the dough REQUIRES white wine. I've tried them, and they were absolutely delicious. Great video, as always!
@Gabifuertes3 жыл бұрын
We don't have counties, ¿qué flasheás?
@thiaguinho242 жыл бұрын
@@Gabifuertes por eso dijo "provinces or counties" porque en estados unidos no hay provincias.
@Gabifuertes2 жыл бұрын
@@thiaguinho24 eso significa que interpretaste que recuerda haber estado en Estados Unidos y que en algunos condados la receta REQUIERE vino blanco. Medio rebuscado.
@speccysquaregolike96293 жыл бұрын
There's a store with a stand out the front at the Central Market in my city that sells freshly cooked paella and empanadas and I think they fry their empanadas. They have a beautiful golden skin that's speckled with tiny bubbles and they're so crispy. They have a chorizo and mozzarella, a beef and potato and plain haloumi fillings. Oh and they make their own tomato dipping sauce. It's kind of between a puree and a chutney.
@KIJIKLIPS3 жыл бұрын
Truly stupendous this information is
@eclipsedbadger3 жыл бұрын
Yep! If they are golden and with little bubbles, they are fried...usually in fat/lard or oil depending on how much you want to destroy your arteries lol
@C4CH3S3 жыл бұрын
Yep, classic empanadas are fried in vegetable oil.
@DavidAntelmo3 жыл бұрын
Mexican here. Those are another kind of empanadas, well the crust actually. It doesn't contain fat in the mix, or at least not as much as these because if it did, the crust would actually melt before getting cooked
@HonorabilisMagister3 жыл бұрын
in argentina the "traditional" way is to fry them in beef fat, most people use the "modern" way and use sunflower oil instead.
@bzymek70543 жыл бұрын
"I'm just trying to get these closed. this one looks like a stegosaurus" *I see this as an absolute win*
@StarkMaximum3 жыл бұрын
Suddenly kids all around the nation can't get enough of eating empenadas.
@possiblyadickhead66533 жыл бұрын
@@senpay3658 lmao these bots. How can an algo not filter these out, I mean come the fuck on
@crabsupremacy3 жыл бұрын
These bots are the equivalent of explicit mobile game ads
@jellyjacky85863 жыл бұрын
White wine report: White wine was used once at 1:24. This has been your white wine report.
@stormycat55143 жыл бұрын
Thanq
@Wally_MD3 жыл бұрын
Thanq
@acctsys3 жыл бұрын
Thanq
@Nonexistent_creature3 жыл бұрын
Thanq
@akua55343 жыл бұрын
Thanq
@PabloOviedo3 жыл бұрын
Hey man, I'm from Argentina and I cook empanadas for my family every week. Your process looks almost nothing like mine, but you know what, that's still good. Fillings look tasty and I might try putting white whine on my masa next time.
@jarrodfrankum3 жыл бұрын
"My crust is vegan although it doesn't have to be".... Immediately chucks an egg in it
@micahrobbins83533 жыл бұрын
Exactly what I was thinking lol. We all miss things sometimes I guess
@tijssens3 жыл бұрын
Yeah wtf
@speccysquaregolike96293 жыл бұрын
just don't add the egg? idk
@ZonalJump973 жыл бұрын
1:22 "ALSO traditional is enough cold water"
@timovolz12733 жыл бұрын
@@ZonalJump97 again he is referring to the white wine he adds. Because that's not traditional, in contrast to the water you would normally use.
@jewman52393 жыл бұрын
I love how hesitantly you said “sPreAd tHeM” when separating the chicken thighs😂
@asterion17293 жыл бұрын
He knows his audience.
@heyyitsultima3 жыл бұрын
The YTP creators are coming for him.
@laserwolf653 жыл бұрын
I lived in Argentina for 2 years (at the time, I was a Mormon missionary). I LOVED their empanadas. And the fun thing is, never once did I see spicy empanadas. Argentines (at least up by the Urugauay border) didn't really eat spicy foods. So you know what, Adam, you take out those ribs and seeds!
@tucuuk3 жыл бұрын
Spicy versions of beef and chicken empanadas are traditional in the NW provinces.
@Alumon3 жыл бұрын
Argentinian here, can confirm !
@TheDarkPacific3 жыл бұрын
Yah we don't have many spicy peppers native to Argentina and most of our spicy dishes are derivatives from Italian dishes, and often the spice comes from crushed red pepper.
@telamascope3 жыл бұрын
@@tucuuk even the ones made in the NW with ají are still extremely mild by comparison to cultures that value heat.
@AchtungAffen3 жыл бұрын
Yeah, but in Salta they add a dipping sauce of locoto and tomato. They eat spicy in the north. Rioplatenses are kinda bland in that aspect.
@vital203 жыл бұрын
Something I learned from my neighborhood Argentinean empanada shop is that you traditionally would crimp the different types of filling using a different crimping pattern -- maybe 5 crimps is beef, 3 is leek and cheese, etc. Helps to not mix them up after they're baked.
@ethanpayne59493 жыл бұрын
I think that’s only really necessary when your selling them, for the home kitchen I don’t know if it’s necessary.
@killingyourself101 Жыл бұрын
here in portugal we do that with a similar pastry called rissóis. usually the shrimp ones are crimped and the meat ones aren't
@lilithhiddenvillain50863 жыл бұрын
It's really interesting when multiple cultures have basically the same idea. A Cornish pasty is kinda the same thing but the filling is traditionally beef, potato and swede (rutabaga)
@thelegendofnene69353 жыл бұрын
I saw a bunch of comments from different cultures saying how this is very similar to theirs, it's interesting
@LulfsBloodbag2 жыл бұрын
Well, actually that's because the Empanada is a descendant of the Cornish pasty
@Marshalicious3 жыл бұрын
In Argentina when we order food with friends we mostly pick between pizza and empanadas, and you get dozens of different fillings, such as meat, onion+cheese, ham+cheese, bacon+plum, blue cheese+ham, chicken+cream+green onions, humita (which is made with mostly corn), pork, sausages+mustard+mozzarella, etc etc etc. It's such a simple yet amazing food, I love it
@TheDarkPacific3 жыл бұрын
Empanadas de choclo son de muerte!!
@julianmichel23343 жыл бұрын
"sausages+mustard+mozzarella"?? Esa si que no la probé...
@Marshalicious3 жыл бұрын
@@julianmichel2334 Es la germana! Salchichas, queso y mostaza. Está buena
@PathoMarino3 жыл бұрын
Two worthy additions: 1- Where she says "Jam", She means "Ham" instead. 2- There's an implicit code for the way you close the empanadas. Depending on the shape the empanada has, you know what filling it has. Rounded? Ham and cheese. Side folds? Ground cow meat. "Stegosaurus"? Chicken, actually so Adam got it right.
@Marshalicious3 жыл бұрын
@@PathoMarino woops yes I meant ham, not jam
@grapefruitpineapple76673 жыл бұрын
I always have a hard time making the dough for empanadas because I treat it like a pastry. Good advice you gave about just working the dough as long as you need. My mom is gonna love me making empanadas more often. Also: for anyone interested, typical Chilean filling is meat, onion, garlic, hardboiled egg, cumin, raisins, and black olives. Try it, its delicious
@-few-fernando112 жыл бұрын
So you are the kind that likes to perform war crimes.... meet, onion and olives, NOT RISINGS
@JavierSalcedoC3 жыл бұрын
Oh ctm finally something from my macro-region. Here we add milk to the dough and we fill them with beef cut in small pieces prepared with onions and spices, hard boiled eggs in quarters, whole black olives and golden raisins. We eat them with salsa (tomato, chili, more onion and coriander), pouring it inside while eating. National dish some would say
@federicobacano60503 жыл бұрын
Chile?
@holaholafelipito3 жыл бұрын
How dare you call the all mighty pebre salsa!
@BombaJead3 жыл бұрын
In Argentina there are fierce battles between people who like raisins in empanadas and those who don't.
@estebanmolina95643 жыл бұрын
Wena wn!
@davidjulien14743 жыл бұрын
Huh, I've been living in Chile for years and I've never added milk to the empanada dought. My suegra basically follows the same recipe for empanadas as pan amasado, sin levadura.
@Ganguenge3 жыл бұрын
im from argentina and these look great! a lil too much tomato compared to what we do here, but we for sure add some tomato puree in the fillings. traditional ones here are ground meat with onion, garlic and red pepper, and also chicken with green onion, most of the strong flavors usually come from the seasoning. if u buy empanadas from any rotisery they are always heavily seasoned with paprika, oregano, parsley, garlic and ground cumin (comino idk how it is spelled in english). the tomato thing depends on the place and the province, but i personally always add some cause roasted tomato always makes it better; in the northern parts of argentina they also add potato and boiled egg into the filling. Also, almost no one makes their own empanada dough, here its so easy to get it pre-made that we just use those (they are called "tapas"). but your recipe its quite close to what ive seen and it definetively almost always has egg in it
@TheDarkPacific3 жыл бұрын
Just commented something similar. My qualm about restaurant made empanadas as opposed to home made ones is that over use of cumin. Not a fan as my mom never used them in her fillings. And yah carne empanadas are by far the most common fillings, with ham/cheese coming close. Chicken are my favorite though
@timseguine23 жыл бұрын
@@TheDarkPacific It's interesting the comment about cumin, because as an American, cumin is the spice I most strongly associate with South and Central America.
@Ganguenge3 жыл бұрын
@@TheDarkPacific for sure some restaurants may use too much cumin, and idk if people even use it on homemade fillings, i didnt use it until recently. chicken ones are great! tho a lot of people make them with chicken that is either too dry or very badly seasoned, or both lol
@Ganguenge3 жыл бұрын
@@timseguine2 in argentina we use less cumin that other countries and more drierd herbs, also we almost dont use corn or beans, wich most other southamerican countries do and a lot
@TheDarkPacific3 жыл бұрын
@@Ganguenge truf. I wanna say its because we're really big on what Americans know as barbecues. Meats the name of game
@huiwenchen80142 жыл бұрын
That tiny little mischievous catch in Adam's voice at 4:06... I know he voices these after (probably with a script), but I really love how dynamic his voicing is.
@altr.3 жыл бұрын
I eat empanadas with my family once a week and I cant wait to have it again next week haha! Much love from Paraguay!
@Rinkanaku3 жыл бұрын
Hey Adam! from Argentina (one of the many empanada capital) i think you really should try "empanadas tucumanas", which are a variety made with minced flank steak, and very juicy if you include some lard in the filling. Very tasty, great video!
@reishizuka3 жыл бұрын
Traditional empanadas tucumanas are on another level. The "carne cortada a cuchillo", "Tambo" and "Humita" are my favorites.
@SkyePanther25 Жыл бұрын
Hey there! How would you make that? I'm a bit curious about attempting to make it
@Rinkanaku Жыл бұрын
@@SkyePanther25 rinkanaku@gmail.com send me an email and i'll answer with a recipe from my family
@randomcuber65563 жыл бұрын
Adam: Makes a video about empanadas *THE SOUTH AMERICANS HAVE BEEN SUMMONED*
@yuukanee3 жыл бұрын
Yo un argentino: hmm empanadas
@JavierSalcedoC3 жыл бұрын
Yo un chileno: hmm empanadas
@diegoiunou3 жыл бұрын
uff, vienen todas las terrajas planeras esperando que un yanqui las salve... jajaja
@kokorochacarero80033 жыл бұрын
Yo un uruguayo: hmm empanadas
@bdot2.tacttt3 жыл бұрын
Yo una ecuatoriana: hmm empanadas
@jefffloyd6653 жыл бұрын
When I was in High School I was a part of the theatre club and we did a big state competition towards the end of the year in Tampa. We’d all travel there and stay in hotel rooms and I usually roomed with a buddy of mine who’s family was Colombian and he would make these for us! I can’t wait to give this recipe a shot and ask him what he thinks!! Thanks,Adam!
@brodycates84723 жыл бұрын
@@senpay3658 really?
@isaacfredes11813 жыл бұрын
Here in Chile we make the dough with boiling water and the most traditional fillings are ground meat with onion and oregano (these ones we bake) and cheese (this ones we deep fry) nice video
@grapefruitpineapple76673 жыл бұрын
My uncle made empanadas for us when he came to visit Canada. It was delicious but I didn't get the recipe because I don't speak Spanish
@copper4422 Жыл бұрын
WHITE WINE IN PASTRY? adam. youve changed my life. im gonna use that idea for my "shepards pot pie" though
@cfv19843 жыл бұрын
typical argentinian empanada dough: - 500g flour - 100g lard - can substitute for some oil - - 5g salt - around 150g water Melt the fat in the water, mix the dry ingredients together. Add the water/fat mix in batches, incorporating until you get a playdoh-like consistency. Cut pingpong ball sized balls, stretch to 1mm or a bit less. If you go with oil, don't splurge on a nice, expensive one. The niceness isn't likely to survive the cooking process. To seal, wet the dough around the rim with your finger right before crimping.
@Shteeeeeeeve3 жыл бұрын
Thanks king
@serumz0rg3 жыл бұрын
Aguante argentina papá
@constantinobugatti12003 жыл бұрын
I was making beef empanadas for my niece's birthday when this popped up in my notifications. Cheers from argentina
@nghiale91953 жыл бұрын
Im vietnam, we have a variation called "bánh gối" Same shape, same size. Filled with wood ear mushroom, ground pork, bean spouts, an quail egg, carrot, ... Then deep-fried. They are great snacks and many, many students come and eat them after school. Great treat in rainy days
@juancruzgoni13 жыл бұрын
Not the way we make them in Argentina but this are interesting and surely delicious! Probably ingredients traditional in other latino countries. Nice video Adam
@dinodumbo13653 жыл бұрын
Hermano sabe onde eu posso achar uma receita boa de empanadas Argentinas ?
@federicobacano60503 жыл бұрын
@@dinodumbo1365 locos por el asado
@dinodumbo13653 жыл бұрын
@@federicobacano6050 gracias! 🇧🇷🤝🇦🇷
@samimbecil3 жыл бұрын
primero que nada, que onda pa, segundo, brasil
@treetheoak83133 жыл бұрын
Ecuadorian here. It seems we all have some varients on the recipe.
@Maxaldojo3 жыл бұрын
This video builds as it goes (as recipe videos should)... I am most impressed with the tips that you provide to avoid problems, or that make for a superior product. One example, is the dough processing segment that shows the use of a frying pan to replicate a tortilla press, shows that you need to use a roller to gain the final result. Thanks, Adam!
@kreggur28643 жыл бұрын
Adam Ragusea and History Buffs have the best transition into ads, although this transition OUT of an ad is something new.
@ItsDesm3 жыл бұрын
The traditional Colombian empanadas my mother makes have corn based casing and they are deep friend. And according to anyone who has ever had one, they are the best empanadas anywhere
@aaaaston3 жыл бұрын
Just had an epiphany... I just realized your content is Super adhd friendly. The rythm mixed with a dash of humour is just perfect to keep me focused !
@Lewis.Alcindor3 жыл бұрын
My favorite empanada was from a street corner stand across from Sunset Park in Brooklyn. They sliced open the heated-up empanada lengthwise, and they topped it by filling it with cold cotija cheese crumbles and shredded lettuce. The cold freshness and saltiness of the cheese and lettuce contrasted nicely with the hot empanada crust and savory fillings.
@TheDarkPacific3 жыл бұрын
As an American with south American heritage (family originate from Argentina), your empanadas are super similar to the ones my mom, and girlfriend make (she's native to Argentina). Chickens filling is also my favorite. Don't be afraid to use pre-made dough discs or tapas as they're often called. Thats what we do. Goya makes the most widely available as far as I know and they're ok. La Salteña is closer to the tapas we make. And yes, literally use what you have. Personally I make ham and cheese filling with onions as its easy, also straight cheese is also awesome and probably your safest choice. Oh also, an important is that frying to just as common as baking, though the doughs a little different. Pre-made tapas comoe in both varieties, just double check to see which one which, though baking tapas are fine to fry with though the fry ones often dry out in the over.
@DanielsAdventure3 жыл бұрын
I’m from Spain 🇪🇸 and my mother and I always boil a couple eggs and cut them into pieces and throw them into the tomato sauce with the chicken or the tuna. It tastes awesome that way hahaha We also close the dough with a fork. Love me some empanadas every now and then 🧑🍳
@fremplefishy20283 жыл бұрын
Good tips
@alize06233 жыл бұрын
As a Dominican/Puerto Rican I’d never dream of doing anything besides frying the dough. The dough develops bubbles that are crispy and crunchy and cling to an optional dipping sauce so well.
@zakkenjaneezou3 жыл бұрын
There's a regional variant of empanadas in the Philippines called Ilocos Empanadas where they stuff ground meat, cabbage and an egg into the bread and deep fry it (i say bread but the ones I had were pretty much more shell than bread). Greasy as hell but what I associate comfort food with
@GummBo33 жыл бұрын
love your videos man, one of the few youtubers I can say I genuinely care for! Your videos got some great variety to them, sometimes deep dives on specific topics with interviews and research, to essentially a food blog with fresh ideas using tried and trusted methods and mom and pops intuition. 10/10
@Eric-nm4rp3 жыл бұрын
Bravoo Adam, those are great empanadas! i am from argentina, we use use meat cut in small pieces and the same amount of onions for more juiciness, and more fillings depending on the area. I recomend you to prepare the dough with fat(pork fat)and to fry the empanada, you will obtain a marvelous experience!
@federicoanselmo54953 жыл бұрын
Id also suggest to try adding more fat/oil/stock to the filling and leaving it in the fridge at least a couple of hours so that it gets solid enough. Thats a great trick -para que te chorree la empanada- Once you´ve mastered the "repulgue" (thats the name for the empanadas closing technique) you can start deep frying them in beef fat.
@Eric-nm4rp3 жыл бұрын
@@federicoanselmo5495 tal cual jaja. Yo tengo un canal de cocina(es este mismo jaja) ya voy a sacar esas comidas
@Veekai3 жыл бұрын
Big Argentinian fan here, empanadas are basically argentinas official food and I recommend you check out the different local meat empanadas, which really differ state to state. The most loved ones are empanadas salteñas, santiagueñas and tucumanas. Much love from Argentina.
@Dell-ol6hb3 жыл бұрын
One of my favorite foods they’re delicious, love when my mom makes them
@tigris115 Жыл бұрын
Made this with some leftover chicken. Turned out amazing and everyone loved them. They're such a great way to use up leftovers
@SteinGauslaaStrindhaug3 жыл бұрын
I made Chilean empanadas few days before this video came out. Just using a random recipe off the internet. I knew the filling was right because it tasted like I remember from Chile's independence day celebration we were invited to in the 80s and 90s. But the dough was weird. I think the Chileans we knew used a yeast dough, but the one I tried was more like a pastry dough. But I had too little butter and no shortening, so it ended up more like hardtack than pastry. Really easy to work with, and if you wanted to use this as a method of preservation it would probably last longer than a pastry dough.
@pinkysaurusrawr3 жыл бұрын
Had never been more excited for a video of yours than when I saw the word empanadas. I love empandas but would have been afraid to attempt them; thank you for making approachable recipes!! I made these, and I'm obsessed. It took me ages, but I imagine I could get faster at it. The white wine in the dough is a super star, it really adds to the flavor.
@johnnycakemusic40693 жыл бұрын
4:04 ".....I'll spread them..." Adam, you KNOW what you're doing. You KNOW damn well what you're doing, mate
@christophertstone3 жыл бұрын
The video is great and I'm definitely making empanadas next week. But the comments are the real gold. Keep up the great work Adam.
@Dank3 жыл бұрын
"I'm a thigh guy" "Got some brown on my legs, I'll spread them." - Agam Ragusea
@ziyad18093 жыл бұрын
Where does he say I'm a thigh guy
@NineteenInFrench3 жыл бұрын
@@ziyad1809 Chicken thighs 101 video.
@ulysses71573 жыл бұрын
Empanadas are my favorite. Absolutely love them they way my mother makes them.
@bestofme39473 жыл бұрын
kzbin.info/www/bejne/qZq8p6augs5perc Drink ginger tea and you will thank me for the recipe! شاي الزنجبيل الصحي
@yezki83 жыл бұрын
Hey, we also have these in Indonesia. I forgot before dutch, we also colonized by Portugal and Spain. The difference is, if "em Panada" we use kakey batter, while the version on this video (with pie crust-like shell) we called it "pastel" Also, we deep fry it
@Tyfen643 жыл бұрын
That's pretty much a different dish. We also have pastel in Brazil, and it's totally different from empanadas.
@yezki83 жыл бұрын
@@Tyfen64 probably got mixed up in the translation back then. But, indonesian pastel is the same as this video's empanada
@Tyfen643 жыл бұрын
@@yezki8 probably, maybe the idea is the same? Here it's something deep fried with fillings in a crunchy dough and it's mostly rectangular/square shaped
@yezki83 жыл бұрын
@@Tyfen64 not mostly. The shape is the same. But in indonesia, pot and stove is more common than oven, so maybe thats why we deep fry it
@JeanSamyr3 жыл бұрын
@@Tyfen64 not totally. Pastel is basically a fried empanada. The pastry is kinda different bcs the pastel is inspired on the Japanese harumaki, and empanada is more dry, but fairly close, even the shape, the pastel meia lua looks really like a empanada, and if you do it on the oven you have pastel de forno, basically a empanada.
@sebaspi3 жыл бұрын
Wow adam doing one of the most common food plate in Argentina i feel honored lol, thanks adam love your videos cheers from Neuquén.
@StarbornNebula3 жыл бұрын
that sponsor transition was the best out of all of them
@charliejackson76403 жыл бұрын
The mention of Manchego made my mouth water. I can only find it in shops in the UK at Christmas so I tend to buy 3/4 to keep in the freezer for when I have a craving for it
@eccremocarpusscaber51593 жыл бұрын
“I’ve got brown on my legs…so I’ll… spread them” Hysterical!
@Jamz_lugo3 жыл бұрын
As a Puerto Rican, Lauren is invited to the carne asada -9:30
@VallornDeathblade3 жыл бұрын
I'd love to see you attempt the English distant cousin to this recipe, the Cornish Pasty. It's a firm pastry very similar to this dough (though usually mixing lard in as well as butter) filled with (traditionally) beef and root vegetables and baked. The beef and vegetables and seasonings form a gravy inside and keep the insides moist and tasty, while the pastry makes for an easy meal.
@robohippy3 жыл бұрын
Empanadas, pasties, perogies, all variations of 'left over' pies. Excellent. You can make dessert ones as well, like apple pie ones., or pudding....
@TheNotoriousJ0B3 жыл бұрын
The way the empanadas were closed makes them look like Cornish pasties. I suppose the gist is the same - a portable container for meat and vegetables.
@pennyforyourthots3 жыл бұрын
I imagine empanadas were probably descended from Portuguese and Spanish import foods to the americas, and i have to assume they have SOMETHING reassembling a cornish pasty. Hell, spain and Portugal are even fairly close geographically.
@zzzzzz-ti2rv3 жыл бұрын
They all meat pockets
@rise40973 жыл бұрын
@@zzzzzz-ti2rv You're a meat pocket!
@zzzzzz-ti2rv3 жыл бұрын
@@rise4097 i mean technically that's correct lol
@pianoman1593 жыл бұрын
Here in Pachuca, Hidalgo Mexico we have a small mining town (Real del Monte) that is famous for it's Cornish pasties. The English miners brought them over in 1824. They are delicious!!!
@jonsantos38133 жыл бұрын
My Chilean mother made these all the time and I loved them growing up (except for the olives or diced egg inside). When she was too exhausted to make the dough from scratch, she used pastry or filo dough - the frozen bulk ones you get at the store. They were just as good and the empanadas had a crispy, flakey crust which was nice, and she brushed a bit of melted butter or egg-wash on top before baking for the golden crust. You can make do with the square ones, but get the circular ones if you can.
@johnny_my_penls_is_small_but3 жыл бұрын
Having lived in Latin America my whole life I've had the privilege to eat the most sabrosito empanadas every year
@user-pp6pr5fg8w3 жыл бұрын
And yet, you were supossed to say "sabrositas", not "sabrosito". Seems like you didn't even learn your own language, huh? What a waste
@johnny_my_penls_is_small_but3 жыл бұрын
@@user-pp6pr5fg8w And I can talk however I want because "sabrosito" is my favorite word despite not being the correct use, and because when you've spoken a language your whole life you're free to take some liberties instead of getting angry because someone doesn't speak your perfect RAE-approved Español.
@lordspoice51923 жыл бұрын
@@user-pp6pr5fg8w u do know that Spanish has dialects just like English right?
@BombaJead3 жыл бұрын
Quién carajo dice "sabrosito empanadas"? Ese espanglish sí se puede ver XD.
@johnny_my_penls_is_small_but3 жыл бұрын
@@BombaJead Se que se diria sabrositas empanadas pero me encanta la palabra sabrosito (proba decirla en voz alta sin sonreir) asi que la uso en cada oportunidad que tengo. Aunque si, suena muy estadounidense :v
@gedsz3 жыл бұрын
1:39 “when Adam can’t hold the bowl duel to trying to get the best shots for the vid.” I respect that
@mordekaihorowitz3 жыл бұрын
My first empanadas were chilean style, with minced beef, peppers, onions, garlic, diced boiled egg (which doesn't really add much of anything to the whole, imo), raisins, olives, and spices. I also like thin, crispy crust so no baking powder for me. My first-ever batch was kind of bland so I added more salt, raisins, and olives to the next one and I quite liked them, though now I just make up my own fillings. My most recent empanadas were so, so good: carne asada filling, with diced jalapeño and some sriracha (or just frank's hot sauce I forget which) added after baking. But the best part of them was the crust, which I made with coarse cornmeal and flour instead of just flour. It was like the best corn chip I've ever had with a pretty solid meat stuffing. I served them with pickled onions and jalapeños - wicked tasty.
@pp-spidy3 жыл бұрын
yes , filing empanadas with what ever you got is the hole point. you got that right ... back at venezuela i used to eat "empanadas de pabellón" made with corn meal dought , that filling is black beans , shredded beef fried plantain slices and white semi sour chese.
@legendarygary27443 жыл бұрын
Never tried making these before but that looks like a great way to use up leftover meat and any veggies that don’t have long before they end up in the compost bin. Already have in mind a few things in the fridge that will work great for this. Thanks!
@itsdokko29903 жыл бұрын
may i give you a recommendation? try making a filling of minced beef/onion. Personally it's my favorite, coming from a Chilean, where empanadas are a big part of the country's identity :P also, Shrimp/cheese is one helluva great filling for them, but those go better when deep fried
@miguelangelmartinezcasado89353 жыл бұрын
Yeah! And you can freeze empanadas and do them fried or in the oven straight from the freezer!
@trollshamanpwnage3 жыл бұрын
As someone who has made empanadas many times, all your advise here is good. Nice work bro.
@freemansfreedom85953 жыл бұрын
10:00 as an alternative, you can also fry them, though it might feel too oily for some. I don't know how it would fare with an air fryer (never cooked with one of those) but based on what I know about them, it should work fine. EDIT: and not even 30 seconds after I get oudone 😂
@BraidyAM3 жыл бұрын
honestly I never seen a baked empanada, it never ocurred to me thatit was a thing.
@shay64753 жыл бұрын
Frying it is how we've always had it here! Usually turns out okay as long as the oil is not too cold
@francocoscarelli47123 жыл бұрын
the best way to fry an empanada is with lard, way more healthy and tasty.
@freemansfreedom85953 жыл бұрын
@@BraidyAM Neither to me. I don't use the oven much either, so that might be why
@freemansfreedom85953 жыл бұрын
@@francocoscarelli4712 Would love to try, but 2.5 bucks per half kilo of lard is a bit too much for frying them.
@nVinter3 жыл бұрын
Eating empanadas while I watch this. You get my stamp of approval. An easy way to close these is to use the corner method, which is you do the first pinch and close at a 45 degree angle inwards and that forms another ~90 degree corner that you can pinch and close and so on, it will give you a rounder style like Laruen did rather than the stagasaurus one you did, Adam. Also you can prep a few dozen of these and freeze them for later, you can put them directly into the oven when they're frozen and they'll cook up very nicely. Easy and extremely tasty fillings: shredded ham and most cheeses works wonders prov, mozza, roquefort, cream, whatever. Sautéd onion with cheese also works really well. Barbaque pork is one of my favourites. Red bell pepper, sautéd onion, shredded tuna straight from the can is amazing. But my favourite filling is white sauce with corn. Works extremely well for some reason. Oh, by the way, we make Pies with the same dough here, instead of many small dumplings, a single big pie. Because the dough is not very "bread-y", 90% of every bite is just filling and that makes it taste so good.
@timovolz12733 жыл бұрын
Adam: incidentally vegan crust! Also Adam: adds egg my vegan face: *add surprised pikachu meme*
@ZonalJump973 жыл бұрын
He said that enough cold water to make it a dough is ALSO traditional 1:22
@timovolz12733 жыл бұрын
@@ZonalJump97 .. *but I'm using white wine* he said. He was referring to that.
@SylviaRustyFae3 жыл бұрын
@@ZonalJump97 Thats not talkin about the egg wash; an alternative to the egg wash that is vegan wud be olive oil or any non-animal based oil rly. The egg wash he gave no alternative choice for; which makes the recipe **not vegan**
@grimreaper151003 жыл бұрын
@@SylviaRustyFae ÿou can also brush pastries with oat milk. used to do that with everything at a café i used to work at
@nisnast3 жыл бұрын
@@SylviaRustyFae c'mon if you're vegan and you cook you probably have an alternative for an egg wash.
@fucentauriel72023 жыл бұрын
I appreciate that your vegan and veganizable recipes are equally as easy to follow as the rest of them
@treygreen50153 жыл бұрын
When Adam does an incedentally vegan episode, its gonna be good.
@martinbooyens60133 жыл бұрын
Vegan but with an egg?
@ChrisPBacon-fx3ut3 жыл бұрын
Yeah, I hope that Adam does a incidentally vegan series. I loved the vegan chocolate tarts he did.
@tijssens3 жыл бұрын
Its not vegan now is it
@ChrisPBacon-fx3ut3 жыл бұрын
@@tijssens Yep! Kinda changed its course with the chicken and bean fillings.
@ZonalJump973 жыл бұрын
@@tijssens he said an egg is traditional, but enough cold water is also traditional
@mateocortes41483 жыл бұрын
Cheese empanadas are also very good and everyone should try them, altough my mom has always made them with some sugar as well. If you eat cheese empanadas please after they are done open them up and add a little bit of sugar. It is delicious.
@bdot2.tacttt3 жыл бұрын
My mom also uses some sugar too!
@Adam-br3ub3 жыл бұрын
Didn't know other countries had a version of these. We have them in Lithuania and we call them kibinai. We usually have them with different kinds of meat filling or a filling of cottage cheese and spinach. Guess it's time to try out some new fillings😋
@naamadossantossilva47363 жыл бұрын
Almost all european countries(and their colonies) have a version of this.
@SomeoneBeginingWithI3 жыл бұрын
Yes in England we have Cornish Pasties. The fillings are different but the shape is the same. Cornish Pasties are normally bigger than what Adam made here, a single pasty is a meal.
@icedcat40213 жыл бұрын
@@naamadossantossilva4736 most countries probably have something like this. Its portable food before plastic containers + doesnt have to use much meat
@ginatorres6773 жыл бұрын
First time watching your videos; loved it! 😍🥟
@SakuNeku3 жыл бұрын
Over here we don't call those empanadas, we call them "Esse salgado é do que?"
@sallyhazy3 жыл бұрын
Achei o brsileiro dos comentários kkkkkk minha diversão é catar br nos comentáriso de qualquer vídeo
@Blankult3 жыл бұрын
Kkkk
@nonenone44613 жыл бұрын
Lol. That roughly translates as comparing an empanada to eating a womans vaginia. Only in Brazil, hahaha.
@SakuNeku3 жыл бұрын
@none none wait what
@Blankult3 жыл бұрын
@@nonenone4461 wtf
@johnhinde82163 жыл бұрын
Can we start a trend and rate how smoothly or unexpectedly he goes into the commercial in each video? This one gets a solid 9/10
@endraw_3 жыл бұрын
As an argentinian it amazes me the fact that adam made his own dough. I would go crazy if i didn't hace my empanada discs.
@PaulTMaack03 жыл бұрын
"It's vegan... " a few seconds later: "Crack in an egg..." Lol. I'm not vegan, I just thought that was funny. I'd probably use bacon fat instead of that shortening. But I'm on keto right now, so this is just window shopping. :)
@regmemer91983 жыл бұрын
May I recommend the eating fewer calories than you burn off diet. That means you don't need to forgo critical macronutrients which will make your diet completely unsustainable.
@TJ-bg4fw3 жыл бұрын
@@regmemer9198 Might I recommend not telling people how to live their lives?
@nienke77133 жыл бұрын
If you're curious as to what Adam has to say about Keto (and other) diets: kzbin.info/www/bejne/i2mmomuZYrSbptU (it is more nuanced than the title of the video lets on)
@PaulTMaack03 жыл бұрын
@@nienke7713 I don't take health advice from KZbin celebrities. I believe I've already seen his video. I've tried many diets over my life, and the easiest by far (with the best overall results in weight loss, energy levels, cognitive improvement, reduction of inflammation and muscle cramping and joint pain) is keto. People can say or think whatever they want, but it's simply a better way of eating for me specifically.
@PaulTMaack03 жыл бұрын
@@regmemer9198 you can do whatever you want. Just know that you're going to come across as an arrogant know-it-all who believes they know more about a person's personal journey and struggles in combination with their dietary needs and specific situation as well as overall education on health than the person you're addressing... Without regard to their empirical data and proven methodologies coupled with their general daily schedule. If you're cool with that, I'm cool with it too.
@BIDEOSNOJAJA3 жыл бұрын
*Important information over empanadas!* As a fellow Argentinian I can say you that because of the viceroyalty of the Río de la Plata and a log of Spain's viceroyalties over latin america a lot of traditions are mixed. They are an Arabic and Spanish mix of traditions but their form most develope were in Venezuela (lost tradition), Colombia and all across Argentina. Argentina is the winner of empanada's tradition, at least one time in your life of every human being is said to try the "Ruta de la Empanada". If you route is made good, you can eat empanadas on one of the seven wonders of the world! Also: if you go to any latinamerican country you MUST ask for the best empanadas over there, is a must
@gyrgamer89363 жыл бұрын
My mother always makes this for multicultural festivals, they're really tasty, but sometimes a bit dry. So she also make fruit punch with it. You should combine the two when eating adam!
@Djinn_Entonic3 жыл бұрын
A good way to fight dryness is using water instead of alcohol and having a juicy filling, in my country we fill the empanada with Pino (a stewed meat with onions)
@logancouture86063 жыл бұрын
@@Djinn_Entonic or have a sauce to dip them in
@JADEDed.3 жыл бұрын
i really appreciate that he said Spanish and Portuguese speaking countries
@dscrive3 жыл бұрын
Empanadas were my go-to food the month I spent in Honduras, I got pretty darn good at saying "dos empanadas pollo, por favor" if I do say so myself haha
@adriannavarro13453 жыл бұрын
I laughed so hard at the white wine part
@wolarts3 жыл бұрын
"I got some brown on my legs, I'll spread them." Man.
@joyciejd96733 жыл бұрын
Wow! Those are beautiful! Cannot wait to try this!
@steveofdoom12033 жыл бұрын
Just wanted to say thank you for some more meatless options and recipes lately ^^ im vegan and still love your content because it teaches great kitchen skills :) especially with you always emphasizing that people should make food they enjoy and not just copy recipes i feel like i can still learn a lot from non-vegan recipes that i can integrate into my cooking
@Manga_Lloyd3 жыл бұрын
I love to have some chimichurri for dipping as well. So good.
@TheRoboteer3 жыл бұрын
The crust has an egg in it. Doesn't that make it non-vegan?
@Woe_YT3 жыл бұрын
did you hear him say you can use cold water instead?
@famousbowl99263 жыл бұрын
@@Woe_YT hes talking about using water is traditional but jes using white wine.. still an egg in there.
@johnseppethe2nd23 жыл бұрын
Eggs are vegan
@Djinn_Entonic3 жыл бұрын
Just don't use the egg and do an olive oil brushing for the golden crust
@Battlemaster9993 жыл бұрын
@@johnseppethe2nd2 do you know what vegan means
@siva9923 жыл бұрын
Lots of variations. In Singapore/Malaysia/Indonesia, we call them curry puffs. In Malay, it's called Epok Epok.
@IanEvox3 жыл бұрын
Being from Puerto Rico I can confirm that Abuelas know the exact art of pinching/folding these shut like it's second nature. Also, there's a dumb debate when naming empanadas/empanadillas and using the word pastelillos.
@TheDarkPacific3 жыл бұрын
To me pastelilos are more often sweet and dessert like but to eat thier own. My fave being guyaba filling
@IanEvox3 жыл бұрын
@@TheDarkPacific I like what you did there 😉
@Elektr0hazard3 жыл бұрын
In Chile we make a filling called ‘pino’ which is a stewy-ish onion and beef mixture. We also add a hard boiled egg and usually a single black olive. We add also ‘merkén’ which is smoked ground chilli. It’s crazy good
@AchtungAffen3 жыл бұрын
As an Argie I tell you I've never seen a bean empanada.
@FrancoSpada3 жыл бұрын
As an Argie i tell you i've never seen a bean
@bar111a.53 жыл бұрын
9:29 my mom uses that technique and is the one she taught me, just with the braid on the side, really nice to see it in your video, thank you Adam and Lauren :')
@yakidakisupahman3 жыл бұрын
adam is making it a point to jumpscare us with ads at this point
@michaelcrockis76793 жыл бұрын
Reminds me of the pirozhkis my mother made. The stuffing was different, the dough was yeasted or sour. But the shape and the size were almost exactly the same. It gives me a slight nostalgia pang.
@etgshado46893 жыл бұрын
I think the eggs in the pastry disqualify it as standard vegan.
@ParaspriteHugger3 жыл бұрын
"egg isn't vegan?"
@traphimawari77603 жыл бұрын
The egg had a vegan diet, is what he meant
@ZonalJump973 жыл бұрын
1:22 "ALSO traditional would be enough cold water to form it into a dough"
@boateye3 жыл бұрын
@@ZonalJump97 I admit that it's worded a bit ambiguously in the video, but if you read the description, the water replaces the wine, not the egg.
@evilarhan13 жыл бұрын
@@ParaspriteHugger "Chicken isn't vegan?"
@mudko35893 жыл бұрын
Peruvian here! Grandma just buys the Goya wrappers and calls it a day. She uses ground beef , hardboiled eggs ,olives , and raisins.
@user-kf7vy5yu2v3 жыл бұрын
Vegan Crust, puts in an egg lmao
@rigamarooh3 жыл бұрын
He said you could substitute with water or white wine
@user-kf7vy5yu2v3 жыл бұрын
@@rigamarooh Watch again
@knightshade62323 жыл бұрын
Wow thanks for featuring some Philippine 🇵🇭delicacies ... I love empanada they are like chinese bao or dumpling but with crispy bread outside...its my comfort food here in our village, empanadas here have flavor, tuna,chicken, eggs, beef, goat, pork,beans or even Ube filling....😋😻😚