Empanada dough recipe for baking - Empanada recipes
This empanada dough recipe can be used to make any kind of empanada, including chicken empanadas, potato and chorizo empanadas, and more. Homemade empanada dough requires only a handful of ingredients, flour, salt, egg, cold water and butter, and it comes together in under ten minutes!
Provided by: lola
Total time: 20 minutes
Prep time: 20 minutes
Yields: 24 servings
Number of ingredients: 7
- 2 cups all-purpose flour
- ½ teaspoon salt
- ⅓ cup white sugar
- 1 egg yolk
- ½ cup water
- 2 tablespoons all-purpose flour for dusting
- 2 tablespoons melted butter for brushing
- Calories: 61.7 calories
- Carbohydrate: 11.2 g
- Cholesterol: 11.1 mg
- Fat: 1.3 g
- Fiber: 0.3 g
- Protein: 1.3 g
- Saturated Fat: 0.7 g
- Sodium: 56 mg
- Sugar: 2.8 g
- Whisk together the 2 cups flour, salt, and sugar in a bowl until evenly blended; make a well in the center of the mixture. Whisk the egg yolk and water together in a small bowl until smooth; pour into the well and mix to form a stiff dough. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Roll the dough with a rolling pin until thin, sprinkling with flour to prevent from sticking. Brush with melted butter and roll it like a jelly roll. Cut with a sharp knife into 1 1/2-inch slices. Roll each piece into a circle and fill with about 1 tablespoon filling. Fold over into half moons and seal.
Empanada Dough Recipe 2 Ways
Masa Para Empanadas: Empanada Dough
Provided by: Marian Blazes
Total time: 80 minutes
Prep time: 20 minutes
Yields: 10 to 12 servings
Cuisine: Latin,South American
Number of ingredients: 7
- 4 cups all-purpose flour
- 1 to 1 1/2 teaspoons kosher salt
- 3 tablespoons granulated sugar
- 3/4 cup lard or vegetable shortening, chilled
- 2 tablespoons cold unsalted butter
- 2 large egg yolks
- 3/4 to 1 cup water
- Calories: 313 kcal
- Carbohydrate: 35 g
- Cholesterol: 64 mg
- Fiber: 1 g
- Protein: 6 g
- Saturated Fat: 7 g
- Sodium: 172 mg
- Sugar: 3 g
- Fat: 16 g
- Serving Size: 10 to 12 empanadas (10 to 12 servings)
- Unsaturated Fat: 0 g
- Gather the ingredients.
- Sift the flour into a bowl. Stir in the salt and sugar.
- Cut the butter and lard (or shortening) into the flour mixture with a pastry cutter or with 2 butter knives until fairly well blended.
- Whisk the egg yolks with 3/4 cup water. Stir in 1/2 cup of the water-egg mixture, a little bit at a time, until the dough starts to come together smoothly, adding more as needed.
- Keep kneading the dough, adding more of the water-egg mixture as needed (you may need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
- Cover the dough with plastic wrap and refrigerate for about 1 hour. When ready to use, the dough should be soft and smooth, not elastic. If you poke the dough with your finger, the indentation should remain.
- Turn the dough out onto a floured surface and roll into desired thickness before cutting.
- Use in your desired recipe and enjoy.
EMPANADA DOUGH FOR BAKING
Yields: 12 servings
Number of ingredients: 5
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon of salt
- 1 stick of butter, chilled and cut into small pieces
- 1 egg
- 1/4 cup ice cold water
- 1. Mix the flour and salt in the processor. 2. Add butter, egg and cold waterto the flour mixture. Pulse until mixture resembles coarse crumbs. 3. Shape the dough into a ball and wrap dough with plastic. Place in the fridge forabout 30 minutes to 1 hour. 4. Roll the dough on a lightly floured work surface into a thin sheet and cut out discs using a large biscuit cutter. 5. Brush the edges of the empanada discs with the beaten egg to help better seal them. 6. Fold the empanada discs and seal the edges with a fork or yourfingers. Brush the top of the empanadas with the rest of the beaten egg. Chill the empanadas for about 20 minutes. 7. Pre-heat the oven to 400 F and bake for 12-15 minutes or until golden.
Total time: 75 minutes
Cook time: 20 minutes
Yields: 12 items
Number of ingredients: 6
- 2¼ cups unbleached all-purpose flour
- 1½ teaspoons salt
- 1 stick (½ cup) cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg
- ⅓ cup ice water
- 1 tablespoon distilled white vinegar
- Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
- Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
- Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.