Easiest Empanada Dough Ever Recipes

EMPANADA DOUGH

Steps:

• 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.

HOW TO MAKE EMPANADA DOUGH FOR BAKING

Steps:

• Mix the flour and salt in a food processor.
• Add the butter and pulse
• Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms.
• To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.
• Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).
• Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls.
• Use immediately, or store in the refrigerator/freezer to use later.
• To assemble the empanadas or turnovers, place a spoonful of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but in general, it's easier to seal an empanada that isn't overstuffed. Also, the more you make empanadas, the easier it becomes to stuff them to the max and still seal them properly.
• To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. If you're having a hard time sealing the edges, you can use brush the inside edges with egg white, it will act as a glue for the empanadas. You can also use a fork to help seal the edges, just press the top of the fork against the edges. To the repulgue or churito, the curl type seal, use your fingers to twist the curl the edges. There are also empanada molds that you can buy and will help seal the empanadas.
• For best results, I recommend refrigerating for at least 30 minutes the empanadas before baking - this also helps them seal better and prevents the filling from leaking out.
• If you want your empanadas to have a nice golden finish, then you can brush them with egg wash (a whole egg whisked or egg yolk plus a few drops of water whisked).
• Bake the empanadas in a pre-heated oven. I usually bake them at 375F-400F, the temperature will vary based on the oven and the size of the empanadas. I bake the smaller sized empanadas at 375F. The baking time also varies (again based on the oven and size), but it's in the range of 18-25 minutes - the empanadas will be ready once they are golden.

EMPANADA DOUGH

Steps:

• 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.

EASY EMPANADA FILLINGS

Steps:

• Pick your filling by using the notes in the ( ).
• Ensure if there is meat, onion, potato in your filling it is cooked in advance.
• Pick up one of your rolled out biscuit empanadas ( see my recipe Easiest Empanada Dough EVER! ).
• Ensure all fillings are cooled.
• Layer filling onto empanada to equal about 2 tbsp of total filling.
• Fold empanada in half.
• Crimp edges with a fork.
• Either wash in olive oil, butter, or egg wash.
• Bake at 400°F for 20 minutes.
• OR you may fry till golden brown.
• ** chicken pot pie instructions **.
• Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Still stirring, slowly add the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, salt, and pepper. Remove from heat.
• ** pizza instructions **.
• Spoon sauce then cheese then 2 pepperoni slices on an empanada.
• **vegetarian**.
• Spoon each ingredient in very small amounts.
• ** for a beef or chicken**.
• Cook meat till no longer pink add in onions and peppers till soft then combine all ingredients in a bowl and spoon 2 tbsp of each mixture onto empanada.
• ** taco empanada*.
• Cook meat till no longer pink add in onions till soft in a bowl combine all ingredients and mix spoon 2 tbsp of mixture onto empanada.

EASIEST EMPANADA "DOUGH" EVER

Steps:

• Adjust oven rack to center.
• heat oven to 400 degrees.
• or heat deep fryer to 450 degrees.
• Separate biscuits onto a flour or cornmeal-coated work surface.
• roll dough flat( about a 5-inch circle ), use 2 Tbs. of (desired)filling and leave a 1/2-inch border.
• Place on cookie sheets lined with parchment paper.
• (At this point, can be frozen up to 2 weeks.)
• Brush tops with oil(or egg).
• Bake until golden.
• 16 to 20 minutes (longer if frozen).
• or fry about 2 minutes till golden brown.