Masa de Empanadas (Empanada Dough) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Empanadas de Cangrejo y Mango (Crab-and-Mango Empanadas) Ingredients:
2 cups all-purpose flour, divided |
6 tablespoons ice water |
1 teaspoon cider vinegar |
2 tablespoons powdered sugar |
1/2 teaspoon salt |
1/2 cup vegetable shortening |
Directions:
1. Lightly spoon flour into dry measuring cups, and level with a knife. Combine 1/2 cup flour, water, and vinegar, stirring with a whisk until well blended to form a slurry.
2. Combine 1 1/2 cups flour, sugar, and salt in a bowl, stirring with a whisk; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist.
3. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll the dough, still covered, into an 18 x 12-inch rectangle; freeze 10 minutes or until plastic wrap can be easily removed. Remove 2 sheets plastic wrap, and place dough on a lightly floured surface; let stand 1 minute. Cut dough as directed according to the specific recipe. Chill dough until ready to use.
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