Empanadas de Viento

Empanadas.... 

I have eaten many different variations from 

Mexican to Puerto Rican to Belizean, 

but the Ecuadorian version of cheese Empanadas 

has our whole family drooling.  

I am making them almost everyday.  

I use Erma's family recipe that she has shown me slowly, 

by mimicking her because she has no recipe. 

Everything she does is by sight and feel.  

So I make them while she watches and directs me.  

More, less or wait she dictates.

Proofing the yeast.  

Whatever is lying around is what we use as a top.

One thing I have learned and hope to hold onto

is that we doesn't need fancy William Sonoma gadgets to cook.  

Cooking has always intimidated me, but with Erma,  things stay so basic.

She prefers it that way.  

Simple.

I use about 1 kilo of flour

2 big spoonfuls of butter

and half a coffee cup of warm water.

The hardest part of making the empanandas

 is the kneading.  

But they are sooo worth it.

My kids love to make them, 

it is like play-do for them.  

After about 20 minutes of hard kneading and flipping of the dough 

( My muscles were actually sore the first few times I made these)

You then cover the dough with a kitchen towel

 and let it rise for at least an hour.

The dough is now ready 

 It last for about 18 hours.

So eat them for dinner, then again for breakfast! 

A plate of Empanadas Bleu and Liam made sitting ready to be fried.

WARNING! DO NOT LET YOUR OIL GET TOO HOT!

-This was my first unlucky batch- 

The mix of savory cheese and sweet powder sugar is very addictive so beware.

When the plate is gone, 

and it almost always is in no time this 

is what the kids look like.

-Everyone should try these at home- 

If you need a real recipe, here is a great one.  

It is fancier than mine, but very good.

http://laylita.com/recipes/2008/03/18/empanadas-de-viento/

And if you can wait until we get back, we can make them together 

because this is one recipe that is now a family staple.

.