This empanada dough recipe will render you flaky, melt-in-your-mouth empanadas that you will love. You can fill it with sweet or savory fillings for a superbly tasty treat.
Empanadas are very popular in many countries. In Latin America you will find that every country has their own version of these. You can fill them with cheese, chicken, beef, pork, veggies ot sweet fillings like dulce de leche. The dough is the most important component of your empanada. You need a flaky and tender dough to complement your filling. This recipe will give you exactly that.
When you are making this dough you will think you did something wrong as it will not be incorporated when you dump it on your board. Do not worry about this. Simply get it together by using the heels of your hands. If you knead this dough you will turn it tough and hard. Treat it delicately for an ultimate result.
Here is what you need for this perfect empanada dough recipe:
Makes about 50 small empanadas
2 TBS milk
1/8 tsp. salt
2 ¼ cups sifted flour
1 ½ tsp. salt
½ cup cold butter – sliced
1 TBS cider or white vinegar
1/3 cup ice cold water
Place the egg, milk and 1/8th tsp. salt in a bowl and whisk it with a fork. Set aside.
In a large bowl, add the sifted flour and the 1 ½ tsp. salt. Mix well. Add the butter and incorporate it into the flour, using your clean hands, 2 knives or a food processor. Mix until the flour resembles bread crumbs.
Add the egg mixture, the vinegar and the water to the flour. Use your fork to incorporate all the ingredients.
Dump the dough on a clean, floured counter top. Carefully bring it all together – do not knead it – until you have a ball. This should take 2 to 3 pressing with the heel of your hands. Do not over-work the dough. Wrap the dough and refrigerate it for 1 hour.
After an hour, divide the dough in half and place it on a clean, floured counter top. Roll it out until you have about 1/8th inch thickness. Use a glass or round cookie cutter – any size you prefer – and cut the dough. Reuse the left over dough until you have no more left over.
Place your filling in the middle of your circle and fold. Make sure to press the edges so they stick together. You can leave them like this, press them with a fork, or form a ‘rope’ by overlapping it.
Deep fry in very hot oil for about 10 minutes or bake at 400 degrees for about 25 minutes. Enjoy!
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