Golden Empanada Dough Recipes

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EMPANADA DOUGH



Empanada Dough image

This empanada dough recipe can be used to make any kind of empanada, including chicken empanadas, potato and chorizo empanadas, and more.

Categories     Quick & Easy     Chill     Gourmet

Yield Makes enough for 12 pastries

Number Of Ingredients 6

2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1/3 cup ice water
1 tablespoon distilled white vinegar

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.

AUTHENTIC EMPANADA PASTRY DOUGH



Authentic Empanada Pastry Dough image

Try this easy and authentic empanada pastry dough! Quick to make since all ingredients are mixed in a food processor, then kneaded just very quickly and it's done. You can make it in advance, just cut it into discs, and freeze for later use.

Provided by Fioa

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Time 45m

Yield 12

Number Of Ingredients 5

2 cups all-purpose flour, sifted
¼ cup unsalted butter, chilled and cubed
1 egg
6 tablespoons warm water
1 teaspoon salt

Steps:

  • Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined.
  • Dissolve salt in warm water. Add gradually to the food processor and pulse until a soft dough ball forms. Turn ball into a bowl and wrap tightly with plastic wrap. Refrigerate at least 30 minutes.
  • Dust a work surface with flour and knead dough for 1 minute. Roll out thinly and cut into discs. Freeze discs for later use or use right away for your favorite sweet or savory empanadas.

Nutrition Facts : Calories 115.7 calories, Carbohydrate 15.9 g, Cholesterol 25.7 mg, Fat 4.5 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 2.6 g, Sodium 200.8 mg, Sugar 0.1 g

EMPANADA DOUGH



Empanada Dough image

Found this on thezenkitchen.com. According to the poster, "I was recently in a hole-in-the-wall Argentinian restaurant and spotted an interesting bit of artwork. On one of their walls was a framed recipe for empanada dough -- it was written in Spanish and looked very old. Using my spot-on translation abilities, I determined that the recipe called for a kilogram of flour, 250 grams of lard, salt to taste, and "enough water to make it work."" Can be used for both savory and sweet fillings.

Provided by ThatSouthernBelle

Categories     Grains

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 4

2 cups all-purpose flour
1/3 cup lard
1 teaspoon table salt
1/2 cup ice water

Steps:

  • Mix the salt and flour in a large bowl. Rub the lard into the flour mixture with the tips of your fingers until it begins to resemble pea-sized pebbles. Next, add the ice water and mix until just combined. Press into a 6 inch disk and wrap in plastic. Chill in the refrigerator for at least one hour.
  • When you are ready to prepare the empanadas, pre-heat the oven to 400 degrees. Remove the dough from the refrigerator and cut the disk into 4 chunks. Flour your work surface and roll one out with a floured rolling pin until it is 1/8 of an inch thick. You should be able to cut 6 four-inch rounds out of each (freehand with a sharp paring knife if you don't have a pastry cutter).
  • Place a small amount of cold filling in the middle of each round, brush the edges with a bit of egg wash, fold into a half-moon, and crimp as desired -- some people fold the edges decoratively while others simply crimp with the tines of a fork.
  • Place the prepared empanadas on a parchment-lined baking sheet and place into the preheated oven. Bake for 20-25 minutes or until the crust is blistered and well-browned.

Nutrition Facts : Calories 152.6, Fat 7.1, SaturatedFat 2.7, Cholesterol 6.5, Sodium 233.3, Carbohydrate 19.1, Fiber 0.7, Sugar 0.1, Protein 2.6

EMPANADA DOUGH



Empanada Dough image

This basic dough can be filled with Empanada Pork Filling, then fried or baked.

Provided by lola

Categories     Empanada Recipes

Time 20m

Yield 24

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 61.7 calories, Carbohydrate 11.2 g, Cholesterol 11.1 mg, Fat 1.3 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 0.7 g, Sodium 56 mg, Sugar 2.8 g

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