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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is the recipe for the dough I use to make empanadas. The filling options are endless, though I'm going to have one of my favorite filling mixes on here as a separate recipe. Ingredients:
2 cups all-purpose flour |
4 oz unsalted butter or lard or shortening |
2 1/2 tbsp unsalted butter, chilled |
1/2 tsp salt |
1/3 cup ice water |
1 egg, beaten |
Directions:
1. To Prep:
2. Combine flour, lard/butter/shortening, chilled butter, and salt.
3. Mix lightly with your fingers until it starts forming small, pea-sized pieces.
4. Stir in the ice water, a little at a time, until it forms a dough. (A fork works well for this)
5. Knead lightly until the dough comes together in a ball.
6. Wrap the dough in plastic wrap and refrigerate for 1 - 12 hours.
7. To Assemble Empanadas:
8. Roll out the dough on a lightly floured surface until it's about 1/8 inch thick.
9. Cut out 12 rounds about 3 or 4 inches in diameter.
10. Place about 2 tbsp filling in one half of each round, leaving about 1/2 inch of space at the edge.
11. Dampen the edges with some water or the beaten egg, fold over to make a half moon, and seal the edges with your fingers or a fork.
12. Cover and refrigerate for at least 30 minutes.
13. Baking:
14. Preheat oven to 350 F.
15. Arrange empanadas on a baking sheet and brush the tops with the beaten egg for a glaze.
16. If you're making savory empanadas, sprinkle tops with black pepper. For sweet fillings, sprinkling the tops with sugar works well.
17. Cut two slits in the tops so steam can escape.
18. Bake for 30 minutes, or until golden-brown.
19. Serve while hot or cool on a wire rack and serve room temperature.
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