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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 10 |
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Found this on . According to the poster, I was recently in a hole-in-the-wall Argentinian restaurant and spotted an interesting bit of artwork. On one of their walls was a framed recipe for empanada dough - it was written in Spanish and looked very old. Using my spot-on translation abilities, I determined that the recipe called for a kilogram of flour, 250 grams of lard, salt to taste, and enough water to make it work. Can be used for both savory and sweet fillings. Ingredients:
2 cups all-purpose flour |
1/3 cup lard |
1 teaspoon table salt |
1/2 cup ice water |
Directions:
1. Mix the salt and flour in a large bowl. Rub the lard into the flour mixture with the tips of your fingers until it begins to resemble pea-sized pebbles. Next, add the ice water and mix until just combined. Press into a 6 inch disk and wrap in plastic. Chill in the refrigerator for at least one hour.
2. When you are ready to prepare the empanadas, pre-heat the oven to 400 degrees. Remove the dough from the refrigerator and cut the disk into 4 chunks. Flour your work surface and roll one out with a floured rolling pin until it is 1/8 of an inch thick. You should be able to cut 6 four-inch rounds out of each (freehand with a sharp paring knife if you don't have a pastry cutter).
3. Place a small amount of cold filling in the middle of each round, brush the edges with a bit of egg wash, fold into a half-moon, and crimp as desired - some people fold the edges decoratively while others simply crimp with the tines of a fork.
4. Place the prepared empanadas on a parchment-lined baking sheet and place into the preheated oven. Bake for 20-25 minutes or until the crust is blistered and well-browned.
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