Drunken Empanaditas Recipe
Borrachas Empandas are delicious sweet empanadas that you can’t stop trying. The filling is to taste and in the recipe you will find several options, but the secret of this dish that we bring you is in the dough.
Ingredients to make Drunken Empanaditas:
- 1 kilogram of wheat flour
- 500 grams of INCA Butter
- 1 can of beer
- 1 teaspoon salt
- 1 pinch of ground cinnamon
- 1 pinch of sugar
- 1 jar of jam or cajeta to fill
How to make drunk empanadas:
1 To start preparing the famous drunken empanadas, you must cream the butter, beating with your hand until it is very smooth and without lumps. Work into a bun wide enough so that you can incorporate the rest of the ingredients.
2 Next, add the salt together with the beer and knead these ingredients. As they are integrated you can add the sifted flour, little by little and without letting it knead.
3 Once everything has been integrated, the result should be a uniform dough. Then wrap it in a plastic bag and let the drunken empanada dough rest at room temperature for about 15 minutes.
4 After this time, remove the dough from the wrapper and cut small balls that are enough to shape an empanada. To make them, place each piece of dough in a tortilla wrap lined with plastic wrap and press. If you don’t have a tortilla pan you can use two plates.
5 Place a spoonful of cajeta, Dulce de leche or homemade jam in the center of each portion of dough and close the empanadas forming a crescent. Seal the edges with a fork so they don’t break when cooking.
6 Place the empanadas on a baking tray, previously lined with waxed paper, and cook in a preheated oven at 180°C for 20 minutes or until golden brown.
7 Remove from oven and sprinkle with sugar and cinnamon. Once they have cooled down, you can enjoy the drunken empanada. And if you like sweet empanadas, you can try the sandwich and cheese empanadas or the classic sweet quince empanadas.
