disco_to_empanada_process

Specializing in Discos & Empanadas

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Discos to Empanada Process

Typical sequence for making "Empanadas"(meat pies) from our "Discos"(dough for pastries) shells.

1.    Defrost Disco (dough shell) package for 1 hour at room temperature.

2.    Place thawed stack atop flat surface or equivalent; gently peel off a single Disco (dough shell) from within stack.

3.    Select desired filling about 1-2 oz, make sure you orientate filling on center of disco all around, while then moistening edges lightly with water.

4.    While carefully holding onto edge of Disco (dough shell), turn dough over forming a half circle or (half-moon shape, meanwhile close sides by pressing down on folded dough with fingers and/or thumb gently around filling bulge.

5.    Finish up by crimping about 3/4" width size usually a fork end is commonly used, and so by simply pressing down along folded dough edge with fork assuring a tight seal closure, then their off to cook. (Refer to cooking instructions below). Make as much as you wish, then store for future use.

Well, now you too can easily make empanadas than ever before, by using our Crimping tool. This tool enables you to close, crimp and seal

Baked pastries:

Pre-heat oven to 350oF degrees, next we suggest brushing pastry with a layer of liquefied eggs (i.e. eggbeaters) then place pastry on a baking sheet previously greased with butter or nonstick cooking spray. Leave pastry in oven to bake for approximately 20-30 minutes or until golden brown, permit cool time before serving.

Fried pastries

Pre-heat cooking oil on medium using a deep fryer and/or saucepan, next place pastry in fryer and cook until golden brown on both sides, then remove pastry from within fryer and/or saucepan. Again, we suggest you allow cool time before serving.