Hey Friends, it's Hilah!
Guess what?
It's South by Southwest this time in Austin again and that means three things.
Awesome free shows, ironic t-shirts galore and day drinking all day free beer usually.
All right, so when you're going out and you're going to plan on drinking all the free shit
that you can possibly get your hands on all day long and you're out in the sun and you're
sweating your balls off you need to bring some snackies with you or else you will die.
I know that people think I'll just go out and get some snacks at the Taco stand, but
that Taco stand is clogged up with tight-pants wearing fools.
So I'm going to make Empanadas today, so I can throw them in my backpack.
Then, in a few hours, when all my friends are wasted they're going to be all like, man,
these are the best things you ever made for me because they are too drunk to know any
better.
Boom!
[Music]
So I'm going to start with my filling first.
I'm doing a vegetarian filling, since it's not going to be refrigerated expect for the
other beers that are in my backpack.
I've got like a ten-ounce package of frozen spinach I think here that I just microwaved
and squeezed all the water out that I could because I don't want the water to get them
all soggy, there's nothing worse than a soggy empanada.
Now, I have a potato that's already been beeled and hoiled, boiled and peeled.
Then I'm just going to cube because I want there to be some carbohydrates and stuff in
my little snacky.
Mix that in there and I'm just going to improv some spices and put in some salt.
I've got some, I don't know, that's probably half a teaspoon or so, some cumin seeds and
put in a little cinnamon.
You can put whatever you want in an empanada; it's awesome in that way because this is just
what I happened to have around.
I'm going to slice up some cheese and, hopefully, not slice off my finger.
This is Oaxaca cheese, which is similar to a mozzarella and I'm just going to make some
chunks that I can put in.
I think I'll make six empanadas and that means I need six evenish pieces of cheese.
I'm going to use a pre made pie crust dough today.
Get one, it's like usually it's stored with the biscuits and stuff.
It's not already in a pie pan.
Then what you get is this because you can always make your own pie crust if you like
making something to take to your in-laws house for Thanksgiving, but this is just a bunch
of stupid idiots asking you for free food when they're all drunk on beer, so you don't
need to give them anything awesome and by stupid idiots I mean my best friends, but
really it's good, it's fine, whatever.
I'm going to just roll it out though to make it a little thinner, so I'll put my flour
down and also wipe off your countertop really good before you do this.
If you have a fancy marble slab, then use that, but I don't because I am poor.
If you want to buy me a marble slab, that's wicked.
So when you're rolling your pie crust you want to start at the middle and pull it out
evenly on all sides.
It looks pretty good.
I'll probably get like empanadas out of each one of these things.
I'm just going to use a bowl as my form.
Ooh, maybe I can get three; that would be bad ass and just use my little paring knife.
God, I hope I'm not screwing up my not cheap countertops by doing this.
I'm totally going to get three out of here.
Sweet!
Now, pull up this and set it aside and you could re-roll it and make more later if you
want to.
I'm going to start with this.
Get this business over here and how you do is like so and maybe a couple of tablespoons.
This is probably six inch round, so maybe just two tablespoons of filling.
Then a little bit cheese.
Fold it over, and I've got a little glass of water here.
I'm going to wet my fingertips to make it seal.
Get in there cheese.
I didn't ask you to come out.
You come out in my mouth when I'm ready for you to come out.
There, ta-da.
I'm just going to crimp it.
You can use a fork, maybe I'll do a fork next time to show you people how some other people
might do it, but this is how I'm doing it now because I didn't get a fork out earlier.
Empanada put it on an ungreased cookie sheet.
One time when I was at South by Southwest a couple of years ago and I had been out all
day long and I did not know at that time that you should always bring snackies it was probably
like 10 o'clock or something and we're all drunk as shit and wandering around from place
to place and then were these dudes riding these weirdo bicycles that they made that
were like tricycles, but for adults.
He wanted to let me ride it, but his was all broken, but anyway he did have a backpack
with bread and baloney and American cheese slices.
Man, that dude was hit of the party because he's showing up with baloney and cheese sandwiches
and everyone's all drunk and ready to eat, so that's going to be this year, but I'm making
empanadas.
Hey!
So, I got my six empanadas.
I'm going to take my fork and just poke a couple of holes in the top to let the steam
out so that they don't explode everywhere.
I have some more stuff left over and I have some more I think I'm going to try to make
some and fry and them too, but these are going to go in the oven, 400 degrees for 20-30 minutes,
but I'm going to come back and do some fry business.
So my beautiful empanadas are out of the oven.
I'm going to set them on this cooling rack so that they cool off completely before I
put them in my Tupperware because if I put them in while they're hot they're going to
get all soggy and weird and then I'll them in my backpack.
Then I'll go have fun all day and you can enjoy these anytime you want to make them.
Go ahead and make them and then tell me what you did.
In the meantime, I'll see you later.
Go subscribe to my YouTube channel, please and bye.