The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don’t open the oven door! Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through. To make the batter, tip 140g plain flour into a bowl and best recipe to cook in 4 eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free.

Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. You can now cool them and freeze for up to 1 month. RECIPE TIPSPair your yorkies with these roast beef recipes from our sister title olivemagazine. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.

During the development of this dish, I figured that if you’re searching for an empanada recipe, you’re mostly not looking to fry them in pot sticker wrappers. Makinze Gore developed an amazingly easy and flaky homemade dough. How do I amp up the filling? It’s delicious as is, but if you want to give it even more pizzaz, we highly recommend adding a splash of red wine vinegar, finely chopped capers and green olives, and a good squeeze yellow mustard. It’s the María Picos Clark way! What other types of cheese can I use?

We’ve gone for a blend of cheddar and Monterey Jack because they melt beautifully, while letting the flavor of the spices, tomatoes, and jalapeños shine. If you want to experiment with other types of cheese, you could try mozzarella, provolone, or fontina. You could even go with pepper jack, for a little extra kick. How do I make these with pot sticker wrappers?

If you’d like to go the pot sticker route, fill each wrapper with about 1 teaspoon of meat. If you add too much filling, the wrapper will break. Dip a finger in water and run alongside the edges of the wrapper, then fold and seal with tines of a fork. Can I make these in the air fryer? We’ve included directions for cooking these in the air fryer in the recipe below. Long story short, don’t egg wash the empanadas and shorten the cooking time to 10 minutes. I’m not a huge fan of sour cream.

What else can I serve with these? You could try salsa, pico de gallo, or guacamole. While they’re best fresh, you can keep these cooked empanadas in the refrigerator in an airtight container for up to 3 days. You have a couple of options.

Either way, freeze the empanadas on a parchment-lined baking sheet until solid before transferring them to an airtight bag or container. This ensures they don’t get squished and will come out of your freezer as beautifully shaped as when you put them in. Let us know how you liked it in the comments below. In a large bowl, whisk together flour, salt, and baking powder. Cut butter into flour using your hands or a pastry cutter until pea-sized.