These Cambray empanadas are one of those special recipes for those who love snacks, and if you like to combine the snack with cheese, it's the perfect recipe. I would say it's a paradise for those who enjoy combining both flavors and in this simple recipe, they find a lot of flavor.
It's quite a challenge to learn how to prepare delicious Cambray empanadas, and many people think that their preparation is usually difficult and for this reason, they refrain from preparing and removing their craving. Today I want to come and break all those myths and all those fears, if we cook with love, the kitchen can become our best ally. So let me tell you that making Cambray empanadas is not as complicated as it seems, and it's easier than you think.
If we don't experiment and prepare them, we're never going to really know how complicated or how easy it can be, and as they say, everything is a matter of practice, and this is what makes the master. The more times we prepare them, the more delicious they will become each time, and that is our challenge.
I decided because I have an uncle who lives quite far away, and he loves these empanadas, he's one of those people who change a special lunch for just 1 empanada, I found out he was coming to visit us and wanted to surprise him, so I set out to investigate how I could make them, and that's how I took a risk, I made them and today I do not change mine for one from a bakery.
So let's prepare these delicious Cambray empanadas at home, so you lose the fear and of course the craving. Let's cook.
How can I make sure my Cambray empanadas dough is the right one?
The key to perfect dough is to mix the ingredients well and knead until you get a homogeneous dough. You should not be afraid to knead, as this will help make the dough more flexible and easy to handle. Remember that the dough should be soft, but not sticky. If it's too wet, you can add a little more corn dough.
Is there an alternative for the empanadas filling?
Yes, of course! Although the traditional recipe uses cassava, honey, eggs, and spices such as cloves and cinnamon, you can experiment with other ingredients. For example, you can try guava candy, which adds a very delicious sweet and sour flavor and complements the white cheese very well. Simply add a line of guava candy before folding the empanadas.
How do I make them golden and crispy?
Empanadas are cooked in the oven, at a temperature of 165°C for about 20 minutes. But if you like it crispier, you can leave them a little longer. Just be careful they don't burn. It's also important to place them on a previously greased tray, this will prevent them from sticking and help them acquire a golden color.
What is the best way to serve?
Cambray empanadas are delicious as they come out of the oven, but you can also accompany them with any kind of sauce of your choice. A good option is a sweet and sour sauce, which contrasts perfectly with the sweetness of the empanadas.
Can I prepare them in advance?
Yes, you can prepare the dough and filling in advance and store them in the fridge. You can even assemble the empanadas and refrigerate them before baking. This can be helpful if you have guests and want to have everything ready in advance. Just remember to take them out a bit before baking to reach room temperature.
Tips and tricks
- Make sure the cassava is well cooked before grating it, this will make the filling smoother and easier to mix with the other ingredients.
- When you fold the empanadas, try to seal the edges well so that the filling does not come out during cooking.
- Many people tend to fill the empanadas too much, which can cause them to break during cooking. Remember that less is more in this case.
If you like Cambray empanadas, I would recommend you try corn arepas, which also use corn dough and cheese, but in a different presentation. Another option could be patacones with hogao, a recipe that uses similar ingredients such as cassava and cheese, but with a different twist, adding fried green plantain and a sauce based on tomato and onion.
- 750 g of cooked corn dough.
- 2 cups of honey or to taste.
- 500 g of white cheese.
- 1 kl of cassava (peeled and cooked.)
- 2 eggs.
- 1 tablespoon of ground cloves.
- 1 tablespoon of ground cinnamon.
- Another filling option is to use guava candy. Just add a line of guava candy before folding the empanadas.
- In a bowl beat the eggs, add the grated cassava, 1 cup of honey or to taste, the tablespoon of cloves, and cinnamon. Stir well the ingredients and let rest.
- Apart, mix the corn dough with the remaining honey and grated cheese, mix well until the dough is homogeneous.
- Take small portions of the dough and form balls with them, place them between film paper and flatten them with the help of a rolling pin, the idea is that they look like thin arepitas. Do this with the other balls.
- Remove the plastic, and distribute over the arepitas the filling that we have prepared in the first step, fold over themselves and close them well, you achieve this by pressing the edges.
- Once you have all the empanadas ready, place them on a tray greased with butter for the oven.
- Insert the tray into the preheated oven at 165°C for approximately 20 minutes.
- After this time, remove them from the oven, let them rest and they are ready to eat.