Empanada Dough – Empanadas are a delicious and popular dish that has been enjoyed for generations. These handheld pies can be filled with a variety of ingredients, from savory meats to sweet fruit, making them a versatile and satisfying option for any meal. The key to making the perfect empanada lies in the dough, and in this recipe, we will show you how to make the perfect empanada dough from scratch. This recipe is easy to follow and yields a tender and flaky crust that will make your empanadas irresistible.
My little family and I love empanadas, and this recipe has become a staple in our household. It all started when we went on a trip to South America and fell in love with the local cuisine. We tried all kinds of empanadas, and my husband was determined to recreate them at home. After many trials and errors, we finally found the perfect recipe for the dough. We love making empanadas together as a family, and we always look forward to the delicious results.
Why This Empanada Dough Recipe is the Best?
- Made from scratch: This recipe shows you how to make the dough from scratch, which makes a huge difference in the flavor and texture of the empanadas.
- Simple ingredients: This recipe uses simple ingredients that are easy to find at any grocery store.
- Easy to follow: The instructions are easy to follow and yield a perfect dough every time.
- Versatile: This dough can be used to make any kind of empanada, whether you prefer savory or sweet fillings.
- Tender and flaky: The resulting dough is tender and flaky, providing the perfect base for any filling.
Ingredients:
- 4 cups all-purpose flour (500g)
- 1 stick + 6 tablespoons cold unsalted butter, cut into cubes (200g)
- 1/2 teaspoon salt
- 1/2 cup warm water (120ml)
- 1 egg, at room temperature and whisked
Directions:
In a large mixing bowl, use a pastry cutter, fork, or your hands to cut the butter into the flour until it forms a crumbly consistency. Sprinkle in the salt and stir.
Pour in the water and egg and stir together until it forms a clumpy dough.
Drop the dough out onto a counter or a smooth surface and press the dough together until it forms a ball. Then knead the dough for about 5 minutes.
Cut the dough into 22 – 25, 1.5-ounce pieces. Roll each piece into a ball and then roll them out evenly into 5 to 6-inch circles with a rolling pin.
When you are ready to fill and bake the empanadas, preheat the oven to 375°F (190°C).
Add 2-3 tablespoons of filling to the center of each empanada round and pinch the edges together. Use a fork to press the edges together or to form a classic empanada design, press and twist the edges of dough together.
Bake the filled empanadas for 25-27 minutes or until light and golden on top. Let them cool for 10 minutes before serving.
Notes:
- For a flakier dough, use cold water instead of warm water.
- The dough can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to a month.
- The dough can also be rolled out and cut into circles ahead of time and stored in the refrigerator or freezer.
- If the dough is too dry, add a little bit more water. If it’s too wet, add a little bit more flour.
Making your own Empanada Dough from scratch is a great way to elevate your empanada game and impress your friends and family with your culinary skills. This recipe yields a flaky and tender dough that is perfect for any type of filling, whether it’s savory or sweet. The dough is easy to make and can be prepared ahead of time for convenience. With just a few simple ingredients, you can create delicious empanadas that are sure to satisfy any appetite. So why not try making this Empanada Dough recipe today and see for yourself how easy and delicious it can be!
FAQs
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days or in the freezer for up to a month. You can also roll out the dough and cut it into circles ahead of time and store in the refrigerator or freezer.
What kind of filling can I use for empanadas?
You can use a variety of fillings for empanadas, such as beef, chicken, pork, cheese, or vegetable. Just make sure the filling is cooked before adding it to the dough.
Can I use margarine instead of butter?
We recommend using butter for the best flavor and texture, but you can use margarine as a substitute if you prefer. Just make sure it’s cold and cut into cubes like the butter.
What’s the best way to seal the empanadas?
You can use a fork to press the edges of the dough together, or you can form a classic empanada design by pressing and twisting the edges of the dough together.
Can I freeze the baked empanadas?
Yes, you can freeze the baked empanadas for up to a month. Just make sure to let them cool completely before placing them in an airtight container or freezer bag.
Empanada Dough
Ingredients
- 4 cups all-purpose flour 500g
- 1 stick + 6 tablespoons cold unsalted butter cut into cubes (200g)
- 1/2 teaspoon salt
- 1/2 cup warm water 120ml
- 1 egg at room temperature and whisked
Instructions
- In a large mixing bowl, use a pastry cutter, fork, or your hands to cut the butter into the flour until it forms a crumbly consistency. Sprinkle in the salt and stir.
- Pour in the water and egg and stir together until it forms a clumpy dough.
- Drop the dough out onto a counter or a smooth surface and press the dough together until it forms a ball. Then knead the dough for about 5 minutes.
- Cut the dough into 22 - 25, 1.5-ounce pieces. Roll each piece into a ball and then roll them out evenly into 5 to 6-inch circles with a rolling pin.
- When you are ready to fill and bake the empanadas, preheat the oven to 375°F (190°C).
- Add 2-3 tablespoons of filling to the center of each empanada round and pinch the edges together. Use a fork to press the edges together or to form a classic empanada design, press and twist the edges of dough together.
- Bake the filled empanadas for 25-27 minutes or until light and golden on top. Let them cool for 10 minutes before serving.
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