More Great Recipes: Misc. Dessert | Pudding


Empanadas Salvadorenas with Leche poleada


User Avatar
Member since 2011
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves 15 Empanadas, 4 puddings | Prep Time 30 minutes | Cook Time 20 minutes

Why I Love This Recipe

I invented this recipe after learning how to make empanadas Salvadorenas from my husband, who grew up in El Salvador. Empanadas Salvadorenas are unique in that they are sweet and filled with cream, unlike other empanadas from South Smerica which are usually calzone like and filled with meat or veggies. This recipe uses the filling for the empanadas, the leche poleada, and makes a pudding which the empanadas can be dipped in. You can view the complete recipe, along with step by step pictures of the empanada-making process, on my blog at:

http://www.postresdelacipota.com/2011/08/poleada-pudding-with-empanada-dippers.html

Buen Provecho!


Ingredients You'll Need

Ingredients for the Leche Poleada:

2 cups of milk
½ cup of granulated, white sugar
1 tsp. vanilla extract (I use Mexican Vanilla extract, most flavorful and aromatic)
3 eggs, separated into yolks and whites
4 Tbsp. rice flour

Ingredients for the Empanada Dough:

4, medium size, overly ripe (lot of brown on them) platanos
2 Tbsp. granulated white sugar
A pinch of salt
2 tsp. of vanilla extract
Approximately 1.5 cup rice flour - the amount can very based on the size of your platanos


Directions

To Create the Leche Poleada:


Beat the egg yolks with ¼ cup of sugar until thick and creamy.


Add rice flour into egg mixture and mix well. Set aside.


Place milk, remaining ¼ cup sugar, and vanilla extract into a saucepan and heat on medium high, stirring constantly, until mixture starts to boil, then turn off heat but keep pan on stove burner.


Add some of boiling mixture to egg mixture and stir hard and fast, this is to prevent eggs from scrambling when you add it to entire mixture.


Add entire egg/milk mixture to rest of milk mixture and let simmer for two minutes, all the while whisking fast.


Mixture should begin to harden suddenly. When this happens, immediately remove mixture from pan and pour into pudding glasses. Set one glass aside for the empanada filling.


To Make the Empanada Dough:


Slice the platanos in half and cut off their ends at each side as well.


Boil platano halves in hot water for about 20 minutes, or until skin starts to fall off


Remove platanos from water and immediately peel off and throw away skin.


Put boiled platanos into large bowl and mash with a fork.


To the platano mixture now add, while it is still hot, the sugar, vanilla extract, and salt.


Once mixed,add the rice flour and knead well with your hands


Now, Onto Assembling the Empanadas:


Add a little less than 1/4 cup of water to dough mixture and knead into dough to ensure dough is pliable and moist - if it cracks or falls apart, add more water until moist and pliable


Take a chunk of dough into your hands and mold into a ball shape


Then place ball between two small sandwich baggies


Using a small clear plate, press down on ball of dough so that you make a flat tortilla shape


Now fill half of the tortilla with poleada


Fold other half on top of half containing poleada so that you can make a crescent moon shape characteristic of the empanada


Do the same thing until you have used up all the dough, adding more water to dough if needed to make sure your balls are moist and without any cracks (cracks mean they are too dry).


Now It's Time to Fry the Empanadas:


Heat frying oil to 400 degrees either in a deep fryer or in a skillet on high if you don't have a fryer.


Once oil is hot, place a few empanadas in at a time. Let sit for about 1 minute on each side, or until golden and toasted looking


When done, remove empanadas and place on a plates lined with paper towel so that the oil can drain off.


Once empanadas have cooled, place one on its side into each pudding glass and refrigerate for an after-dinner treat!


You can view the complete recipe, along with step by step pictures of the empanada making process, on my blog at:


http://www.postresdelacipota.com/2011/08/poleada-pudding-with-empanada-dippers.html


Questions, Comments & Reviews


Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

489 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

11878 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51222 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot.

Way beyond a chatbot, I can seamlessly interact with BakeSpace recipes and cookbooks, making modifications and answering cooking questions a breeze.

FYI, I’m new, still in beta and you are among the first to chat with me. If you notice a glitch, let us know.
Want to create a recipe? Try our BakeBot AI Recipe Maker!