Empanada dough recipe for baking - Empanada recipes
Author: Lucas Brown
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!
Empanada Dough
This basic dough can be filled with Empanada Pork Filling, then fried or baked.
Provided by: lola
Total time: 20 minutes
Prep time: 20 minutes
Yields: 24 servings
Number of ingredients: 7
Provided by: lola
Total time: 20 minutes
Prep time: 20 minutes
Yields: 24 servings
Number of ingredients: 7
Ingredients:
- 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
Nutrition:
- 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
Empanada Dough
can be made a variety of different ways and today I'm sharing an
empanada dough recipe
that perfect for frying and
baking
. With this homemade
Masa Para Empanadas: Empanada Dough
This slightly sweet empanada dough is less flaky than pie crust and produces tender, golden empanadas.
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
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
Ingredients:
- 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
Nutrition:
- 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
http://www.mycolombianrecipes.com/simple-empanada-dough-for-baking If making empanada dough from scratch intimidates you, donât let it! Homemade empanada dough requires only a handful of ingredients, flour, salt, egg, cold water and butter, and it comes together in under ten minutes! I love using my food processor for my homemade dough because it is quicker and easier than making it using your hands. If you donât own a food processor or just prefer making it by hand, feel free. Follow the same directions, but use your hands instead of the food processor to mix the ingredients together. This empanada dough can also be prepared ahead of time, just seal tightly in plastic wrap and refrigerate for up to 2 days. the list of ingredients has one egg which you add to the mixture, but you need an extra egg for brushing.
Yields: 12 servings
Cuisine: Spanish/Portuguese
Number of ingredients: 5
Yields: 12 servings
Cuisine: Spanish/Portuguese
Number of ingredients: 5
Ingredients:
- 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
How to cook:
- Preparation
- 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.
Empanada Dough
This empanada dough recipe can be used to make any kind of empanada, including chicken empanadas, potato and chorizo empanadas, and more.
Total time: 75 minutes
Cook time: 20 minutes
Yields: 12 items
Number of ingredients: 6
Total time: 75 minutes
Cook time: 20 minutes
Yields: 12 items
Number of ingredients: 6
Ingredients:
- 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
How to cook:
- 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.
