Updated Feb 29, 2016.
This recipe creates a slightly sweet pastry that contrasts perfectly with savory fillings. Empanada dough is less flaky than cake crust (even though you can substitute frozen cake crust dough inside a pinch). It features a more tender texture that soaks in the filling out a nice way.
This dough can be used as baked or fried empanadas. If you are planning to fry the empanadas, omit the egg yolk and roll the dough out slightly thinner (under 1/4" thickness).
Empanadas might have various sorts of filling - beef, chicken, beans, cheese, etc. Read this listing of empanada recipes for the product specifications:
And revel in some techniques to make pretty empanadas (that don't leak within the oven!) here:
Ingredients
- 4 cups flour
- 1- 1 1/2 teaspoons salt (in order to taste)
- 2-3 tablespoons sugar
- two tablespoons butter, chilled
- 12 tablespoons lard or vegetable shortening, chilled
- 3/4 - 1 cup water
- 2 egg yolks
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Preparation
- Sift the flour right into a bowl. Stir in 1 teaspoon salt and also the sugar.
- Blend the butter and shortening (or lard) in to the flour mixture having a pastry cutter or with two knives, until fairly well blended.
- Whisk the egg yolks with 3/4 cups water. Stir within the 1/2 cup from the water/egg mixture, a bit at any given time, before the dough starts to get together easily. Keep kneading the dough. adding a lot of water/egg mixture when needed (you might need a couple of tablespoons extra water), before the dough is smooth. The dough will appear a little shaggy until it's completely chilled. Taste for salt and increase the as needed.
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- Cover the dough with plastic wrap and refrigerate for around 1 hour. (The dough may also be stored for 1-a couple of days within the refrigerator). When available, the dough ought to be smooth and soft, and never elastic - should you poke an opening within the dough together with your finger, the indentation should remain.
- Turn the dough out onto a floured surface, and roll into preferred thickness before cutting.
- Makes enough dough for 10-12 large empanadas.
Guide's Reaction to Reading User Reviews
"Thank you for that comment about utilizing a cake crust. To be sure that it's not just like empanada dough. If you wish to make small appetizer-size empanadas and wish to deep fry them rather of bake them, thinly folded out cake crust works well. Sometimes puff pastry (masa hojaldre) may also be used for baked empanadas, as with this recipe for pork and cheese empanadas." - Marian Blazes, Help guide to South American Food