00:10Today we are going to find out if simple slices of bread can be turned into empanadas.
00:17If you want to write down the ingredients, pause the video. This is your chance.
00:25These are ingredients usually found in any kitchen.
00:29That's why I love this recipe.
00:33First, as you can see, boil an egg.
00:3811 minutes in boiling water and then we peel it.
00:50And the second step I'll do with the sliced bread, simply by cutting off the crust.
00:56So, a sharp little knife and trim the crust off all eight slices.
01:05What you see now is simply flattening the sliced bread really well, so it forms a thin, compact dough-like
01:13base.
01:15This is where the sliced bread starts its audition to become a turnover.
01:24In a bowl, I'm going to prepare the filling.
01:28First, a can of tuna.
01:32Next, the hard-boiled egg, which I'm going to grate directly over it.
01:39Then, I add not one, not two, but three tablespoons of tomato sauce.
01:49And all that's left is to stir.
01:59The filling needs to be juicy, but not runny.
02:04I need to know.
02:05Stir and stir, so it tastes better.
02:07Fillings ready.
02:08On to the assembly.
02:10Careful.
02:10It splatters.
02:12Our sandwich bread turned into an empanada wrapper with a spoonful of filling and a little cheese you like on
02:20top.
02:20But I'm sticking to the plan.
02:23We are keeping ready.
02:24Because, whether you make them in a pan, oven, or air fryer, an open turnover is a problem.
02:30It was a very special month.
02:32And then we seal it, shaping it into a kind of crescent.
02:35A little triangle.
02:36Look.
02:37Ah, everything just there.
02:39Once you have the corner, you press along the sides, making sure the filling doesn't come out.
02:44Gotta know how.
02:46Stir and stir.
02:47If you also wet your fingers a bit, it'll be easier to keep it pressed together.
02:53Good to know.
02:54And, with a small fork, also wet.
02:58Look what I'm doing.
03:00Press down, so it's sealed.
03:02And none of the filling spills out.
03:14This detail with the fork is important so that it's tightly sealed and the cheese doesn't leak out.
03:24And then you can fry this, you can put it in the oven, or like me, in the air fryer.
03:33Since we're making turnovers with sandwich bread, let's try to make them extra crispy.
03:40Here I have a beaten egg, and check out this trick.
03:45Brush the turnovers with beaten egg for two reasons.
03:49They'll look nicer, taste better, and if there's any spot where it might leak, it gets sealed.
03:57And, lastly, a bit of breadcrumbs to give it some crunch.
04:01Enjoy your meal, everyone.
04:03So delicious.
04:05Okay, now they really are starting to look like real turnovers.
04:12I'll give it the final touch by drizzling a little oil on top to give it a bit of shine.
04:17And I've got the air fryer preheated to 200 degrees Celsius, about 395 Fahrenheit.
04:26I put the empanadas inside for 10 minutes.
04:31Once that time's up, they're ready for you to enjoy.
04:41I was skeptical at first, but now I'm just wondering how many of them I'm going to eat.
04:52I've got the sliced bread.
04:54It passed the test.
05:00By keeping an eye on three little things, we can get the turnovers to the plate in one piece.
05:16I love these recipes.
05:18Few ingredients, very cheap, quick to make, and on top of that, a result that looks way more complicated than
05:24it actually is.
05:30So, what do you think? Does this tin look like sliced bread to you?
05:34Today, it's starting to look like a turnover.
05:39Are you going to stuff them with tuna like I do?
05:42Or are you going to use a different filling?
05:44Let me know in the comments.
05:55Let's see.
