Simple Empanada Dough Recipe (With Video!)

Questioning make empanada dough? You’re in the correct position! Do that simple empanada dough recipe to create a flaky, delicate dough for easiest empanadas each and every time. Watch the video for a very simple instructional on folding, too.

Why You’ll Adore this Empanada Dough Recipe

Should you’ve by no means made your personal empanadas, you’re lacking out! Sure to change into a circle of relatives favourite, this strangely simple dough for empanadas by no means disappoints. Right here’s a couple of causes you’re positive to agree:

• Exceptional Texture: This empanada dough recipe creates a flaky, buttery and golden brown masterpiece. Get ready to fall in love to start with chunk!
• Easy: The simple recipe is composed of only some elementary components you almost certainly have already. All you want is butter, flour, salt, water and an egg!
• Flexible: Those are a clean canvas to fill with savory meat, veggies, or perhaps a dessert filling of your selection. You’ll be able to bake or fry them, both method is scrumptious!
• Original: The identify ’empanada’ comes from the Spanish verb ’empanar,’ which means that to wrap or coat, on this case, with from scratch bread. Those heat, little home made wallet make a scrumptious and comforting appetizer, meal, or snack!

Recipe Elements

You best want 5 components, together with water, to make this empanada dough. When you’ve got the whole lot for your kitchen at the moment! Scroll right down to the recipe card for actual quantities.

• All Function Flour: This reasonably priced, dependable staple makes the most efficient empanadas dough.
• Butter: Use chilly unsalted butter, reduce into cubes. For a normal empanada dough, use lard.
• Salt: Disregard if the use of salted butter.
• Heat Water: It is helping bind the dough. Some households use milk.
• Egg: Whisk and produce to room temperature.

Make Empanada Dough

Selfmade empanada dough is truly simple to make – you don’t even desire a meals processor. Should you personal a meals scale and care about even sized empanada discs, exactly weighing every ball of dough calls for a little of time, however that’s it. Scroll to the recipe card at backside of the submit for complete detailed directions. 

The Dough

• Reduce the Butter: The usage of a pastry cutter, a fork or your fingers, reduce the butter into the flour till it bureaucracy a crumbly consistency. Sprinkle within the salt and stir.
• Combine: Pour within the water and egg and stir in combination till it bureaucracy a clumpy dough.
• Knead: Drop the dough onto the counter and press the dough in combination till it bureaucracy a ball. Knead the dough for approximately 5 mins. To hurry this up, you’ll use a stand mixer.
• Relax: Quilt the dough with a towel or plastic wrap and sit back within the refrigerator for half-hour.

Roll, Fill and Fold

• Shape: Reduce the dough into 22 to twenty-five, 1.5-ounce items. Roll every piece right into a ball after which roll them out lightly into 5 to 6-inch circles with a rolling pin.
• Fill: Upload 2-3 tablespoons of filling to the middle of every empanada spherical.
• Fold: You might have choices! Use a fork to press the perimeters in combination or use an empanada press. To shape a vintage empanada design together with your fingers, see the video within the recipe card beneath appearing press and twist the perimeters in combination.

Bake or Fry

• Bake: Brush the empanadas with the crushed egg wash and bake the empanadas for 25 mins, till golden brown.
• Fry: Upload a little bit oil to a skillet and warmth the oil over medium-high warmth. As soon as oil is sizzling, fry empanadas on every facet till golden brown.

Empanada Filling Concepts

There are as many scrumptious filling concepts because the creativeness permits. You truly can’t move incorrect, however listed below are a couple of excellent tips:

Retailer Empanada Dough

You’ll be able to stay it within the refrigerator for a few days or freeze till able to fill. Right here’s how:

• Refrigerator: Quilt the un-rolled dough ball with plastic wrap and refrigerate for as much as 2 days sooner than the use of. 20 mins sooner than filling and baking, take away the dough from the refrigerator and to let the butter heat up a little.
• Freeze: Roll out the dough after which stack the empanada discs with items of parchment paper or wax paper in between every one to stop sticking. Wrap the stack with plastic wrap and position in a freezer bag. Freeze for as much as 3 months. Thaw totally sooner than the use of within the refrigerator in a single day.

Print Pin Recipe

Yield: 22 to twenty-five empanada discs

Empanada Dough

Need to discover ways to make flaky Empanada Dough? It is truly simple! Fill this selfmade turnover with no matter meat (or vegetarian filling) you prefer. Plus, watch the video beneath for a very simple instructional on fold empanadas!

Prep Time20 mins mins

Prepare dinner Time25 mins mins

Relax Time30 mins mins

General Time1 hour hour 15 mins mins

Elements

• 4 cups all-purpose flour
• 14 tablespoons chilly unsalted butter, reduce into cubes, or lard
• ½ teaspoon salt
• ½ to ¾ cup heat water, or milk
• 1 egg, at room temperature and whisked

Not obligatory Egg Wash For Baking

Directions 

• Use a pastry cutter, a fork, or your fingers to chop the butter into the flour till it bureaucracy a crumbly consistency. Sprinkle within the salt and stir.

• Pour within the 1/2 cup water and egg and stir in combination till it bureaucracy a clumpy dough.

• Switch the dough out onto a counter dusted with flour. Press the dough in combination till it bureaucracy a ball. If dough feels too dry, upload a little bit additional water (as much as 3/4 cup general) to the dough. Knead the dough for approximately 5 mins. (You'll be able to use a stand mixer to knead the dough.)

• Reduce the dough into 22 to twenty-five, 1.5-ounce items. Roll every piece right into a ball. Roll every ball out lightly into 5 to 6-inch circles with a rolling pin on a evenly flat floor dusted with flour. (You'll be able to additionally position the dough ball between parchment paper after which roll flat.)

Fill, Fold and Prepare dinner

• Fill and Fold: Upload 2 to three tablespoons of filling to the middle of every empanada spherical and pinch the perimeters in combination. Use a fork (or empanada press) to press the perimeters in combination. To shape a vintage empanada design, press and twist the perimeters of dough along with your fingers. (See video beneath for a visible of the folding method.)

• Oven: Preheat the oven to 375°F. Whisk to mix the egg and water for the egg wash. Position stuffed empanadas on a baking sheet coated with parchment paper. Brush the highest of every empanada with egg wash. Bake for 25 to 27 mins, till mild and golden on most sensible. Cool for 10 mins sooner than serving.

• Fry: Upload about 1 inch of oil to a deep sided skillet over medium-high warmth. Fry 2 to three empanadas within the sizzling oil on every facet, till golden brown. Take into account the filling is already cooked, you're best cooking the empanada dough.

Notes

Use In an instant: As soon as they're rolled out, it's best to make use of the dough in an instant. If you're making ready the dough for some other day, freeze them!  Refrigerator: Quilt the un-rolled dough ball with plastic wrap and refrigerate for as much as 2 days sooner than the use of. 20 mins sooner than filling and baking, take away the dough from the refrigerator and to let the butter heat up a little. Freeze: Roll out the dough and stack the empanada discs with items of parchment paper or wax paper in between every one to stop sticking. Wrap the stack with plastic wrap and position in a freezer bag. Freeze for as much as 3 months. Thaw totally sooner than the use of within the refrigerator in a single day. Relax The Dough: Don’t skip this step! Chilling the dough for a couple of mins sooner than rolling it out in fact produces a lighter, flakier dough. Take away Temporarily: Use a spatula to take away the empanadas from the pan proper after baking and switch to a twine rack. This is helping prevents soggy bottoms from any filling leaks. Don’t Overfill: Whilst it could appear to be a good suggestion so as to add additional filling, watch out to not overfill your empanadas. If they're too crammed to near correctly, the filling will leak out and make a large mess.

Vitamin

Serving: 1 empanada disk, Energy: 149kcal, Carbohydrates: 17g, Protein: 3g, Fats: 8g, Saturated Fats: 5g, Polyunsaturated Fats: 0.4g, Monounsaturated Fats: 2g, Trans Fats: 0.3g, Ldl cholesterol: 27mg, Sodium: 57mg, Potassium: 29mg, Fiber: 1g, Sugar: 0.1g, Nutrition A: 234IU, Calcium: 7mg, Iron: 1mg

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