Best Empanada Dough Food

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EMPANADA DOUGH



Empanada Dough image

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

Provided by lola

Categories     Appetizers and Snacks     Pastries     Empanadas

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

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

Stuff these with your favorite ingredients! Use only butter for this recipe. This dough should make about 10-12 empanadas depending on the size you are making them. This dough can also be made using a food processor and completely frozen butter pieces, though you will have to be careful not to overprocess the dough when mixing on the processor.

Provided by Kittencalrecipezazz

Categories     Breads

Time 5m

Yield 10-12 serving(s)

Number Of Ingredients 6

2 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup partially frozen butter (cut into small cubes, place the butter cubes in the freezer until ALMOST completely frozen)
1 large egg
1/3 cup ice water
1 tablespoon vinegar

Steps:

  • In a large bowl sift together flour and salt.
  • Blend in the cold butter cubes using you fingers or a pastry blender until the mixture resembles coarse meal (the mixture should be pea-size).
  • In a small bowl whisk together egg, ice water and vinegar.
  • Add to the flour mixture, stirring with a fork just until incorporated (the mixture will look somewhat lumpy).
  • Transfer the mixture onto a LIGHTLY floured surface.
  • Gather the dough together with your hands and gently knead with the heel of your hand once or twice (just enough to bring the dough together, do not overwork the dough or it will be tough!).
  • Form the dough in a semi-flat ball or rectangle.
  • Cover the dough tightly with plastic wrap and chill for 1 hour or up to 8 hours.
  • Roll out the dough, then cut into desired size circles.
  • Fill with favorite fillings then close the dough over the filling as you would a pierogi.
  • Brush the ends with egg wash then seal together with a fork.
  • Bake as desired.

Nutrition Facts : Calories 191.2, Fat 10, SaturatedFat 6, Cholesterol 43, Sodium 437.8, Carbohydrate 21.5, Fiber 0.8, Sugar 0.1, Protein 3.6

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.

EMPANADAS



Empanadas image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 24

3 cups all-purpose flour, plus more for the work surface
1 tablespoon baking powder
2 teaspoons sugar
Pinch salt
1/2 cup lard or shortening
1 egg
3/4 cup chicken stock
2 tablespoons olive oil
1 pound ground beef
1 tablespoon garlic salt
2 tablespoons tomato paste
2 tablespoons vinegar
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon seasoned salt
5 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
Oil or shortening, for frying
1 cup real mayonnaise, such as Kraft
1 tablespoon adobo sauce
Juice of 1/2 lime

Steps:

  • For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
  • In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
  • Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
  • In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
  • Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
  • Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
  • For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)

EMPANADA DOUGH



Empanada Dough image

Provided by Emeril Lagasse

Categories     appetizer

Number Of Ingredients 9

1/2 cup flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 teaspoon Southwest seasonings
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon lard
1 cup warm water
1 cup masa harina

Steps:

  • In a mixing bowl combine the masa harina, flour, cornmeal, baking powder, Southwest seasoning, salt, and pepper, mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.

GOLDEN EMPANADA DOUGH



Golden Empanada Dough image

This easy to prepare dough is for small, individual meat pies (tapas) served throughout the year in Spain and, traditionally, during the Christmas holidays in Mexico and northern New Mexico. (See my recipe for Meat Filling Empanada)

Provided by Stella Mae

Categories     Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 8

4 cups flour, sifted
1 teaspoon salt
1 tablespoon sugar
1/4 cup lard or 1/4 cup shortening
2 teaspoons dry yeast
3 ounces water, tepid
1 egg
oil (for frying) or shortening (for frying)

Steps:

  • For the dough: Put flour, salt, sugar and lard in large mixing bowl.
  • With your hands or an electric mixer, mix this mixture very well.
  • Add the egg and mix well.
  • Dissolve the yeast in the water and then add to the mixture.
  • (If the dough is too dry, add enough water to make it manageable).
  • Roll out dough to about 1/4th.
  • inch thick.
  • Cut circles, about 4 inches wide.
  • For the filling: (see recipe for Euphelia's Meat Empanadas).
  • Fill each circle with meat mixture.
  • Fold and press edges firmly together.
  • (You may use a bit of water to help seal the edges-- some people use beaten egg).
  • Cut edges with pinking shears to help seal.
  • Poke the little pie with a fork once or twice.
  • Deep fat fry in oil or shortening until golden brown.

Nutrition Facts : Calories 151.8, Fat 3.8, SaturatedFat 1.4, Cholesterol 16.3, Sodium 150.7, Carbohydrate 24.9, Fiber 0.9, Sugar 0.9, Protein 3.8

OVERNIGHT EMPANADA DOUGH



Overnight Empanada Dough image

This is one of my favorite empanada dough recipes. You can fill the pastry with your choice of fruit filling or meat, whichever you prefer. I like to cook shredded pork in my crockpot and fill these pies and serve with a warm sauce and my Recipe #186079. You can't go wrong with this recipe.

Provided by Vseward Chef-V

Categories     < 30 Mins

Time 25m

Yield 30 empanadas

Number Of Ingredients 3

1/2 cup butter, softened
1 (4 ounce) package cream cheese, softened
1 cup sifted all-purpose flour

Steps:

  • DAY BEFORE:.
  • Cream butter and cream cheese together until smoothly blended.
  • Beat in the flour.
  • Shape dough into a smooth ball; wrap in foil or cling wrap, and refrigerate overnight or up to a week.
  • AT BAKING TIME:.
  • Remove dough from refrigerator 30 minutes before using.
  • Start heating oven to 375 degrees Fahrenheit.
  • Roll chilled dough thin.
  • Cut with 3 or 4 inch round cookie cutter.
  • Place small spoonful of filling in center of each round, moisten edges with water.
  • Fold round over and press edges together.
  • Bake on ungreased cookie sheet 15 to 20 minutes.

Nutrition Facts : Calories 55.2, Fat 4.4, SaturatedFat 2.7, Cholesterol 12.3, Sodium 39.2, Carbohydrate 3.3, Fiber 0.1, Sugar 0.1, Protein 0.7

EMPANADA DOUGH



Empanada Dough image

Use this Empanada Dough recipe to make our Spicy Chicken Empanadas.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for 2 dozen

Number Of Ingredients 6

2 cups all-purpose flour, plus more for work surface
3/4 cup fine cornmeal, or masa harina
2 teaspoons sugar
1/2 teaspoon salt
3 tablespoons vegetable shortening
2 large egg yolks

Steps:

  • In a food processor, combine flour, cornmeal, sugar, and salt. Add shortening; process 5 seconds. Add yolks and 3/4 cup water; process until dough is very soft, about 5 minutes. Turn out onto a lightly floured work surface; knead until smooth. Cover; let rest 30 minutes before using.

ARGENTINEAN EMPANADAS



Argentinean Empanadas image

Empanadas are very popular as a street food in South America. Essentially, it is a crescent-shaped pastry with a filling, which may vary greatly by region or preference. Empanadas can be fried or baked, and may use a variety of fillings from meat or seafood to fruit or cheese. While this recipe uses the filling most popular in Buenos Aires, you can fill an empanada with virtually anything you please, so experiment! Tip: A recipe for empanada dough is given here, but they can be found in the frozen pastry section of many specialty or Hispanic groceries. If you are in a rush or just feeling lazy, frozen puff pastry can serve as an adequate substitute. Note: To the reviewer who said the flavor did not seem authentic, you probably haven't had meat empanadas from Argentina then! I am Argentine, and the ground beef empanadas you find there *always* have cumin. Other cultures may have different fillings.

Provided by Sephardi Kitchen

Categories     Lunch/Snacks

Time 1h55m

Yield 15-20 empanadas, 12-15 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
1 -2 teaspoon salt
3/4 cup cold margarine or 3/4 cup butter, cut into small cubes
2 eggs
2/3 cup cold water
2 tablespoons white vinegar
1 lb ground beef (or turkey or chicken for a lower-fat variation)
4 hard-boiled eggs
1 cup stuffed green olive
handful raisins (optional. This is supposedly a common ingredient, but I have never used them)
1 large onion
3 garlic cloves
2 -3 tablespoons ground cumin powder
1 teaspoon chili pepper flakes
salt and pepper

Steps:

  • Sift the flour, mix the sifted flour and salt in a large bowl.
  • Mix in the solid margarine or butter with your fingers, (best to cross cut with two knives). The flour should have an even, coarse texture, with the margarine lumps no larger than a pea.
  • Beat together the water, eggs, and vinegar in a bowl. Slowly mix into the flour mixture, until you have the desired consistency (it should not be too sticky, but still malleable).
  • Place the mixture on a floured surface. Knead with the heel of your hand to bring the dough together.
  • Cover the dough and allow to sit in a cool place for at least an hour.
  • Roll out the dough until it is about 1/8 of an inch (0.3 cm) thick. Cut into circles about 4-6 inches (10 - 15 cm) in diameter and lightly flour them.
  • Heat some oil in a large saucepan. Mince the onions and garlic, and add to the pan. Cook until the onions become translucent.
  • Add the ground meat. Break it up with with a spoon and cook, stirring until lightly browned. Drain off fat.
  • Mix in the cumin, pepper flakes, and sugar. Adjust to taste.
  • Chop the hard boiled eggs and halve the stuffed olives. Carefully mix into the meat mixture. Add salt and pepper to taste.
  • Preheat the oven to 375ºF/200ºC.
  • Stuff the empanada dough wrappers. Place 2-3 tablespoons of the filling in the center of each wrapper. Dampen the outer perimeter of the dough.
  • Fold over, forming a semicircle. Pinch a corner of the dough, and then fold that section onto itself. Pinch and pull out another 1/2-inch (1.2 cm) section and fold over, so that it slightly overlaps the first piece. Repeat along the length of the folded side, until you create a braided or twisted seal.
  • If desired, brush the tops of the empanadas with beaten egg yolk for a nice golden color.
  • Place the folded empanadas on a greased cookie sheet. Bake 15-20 minutes, or until golden brown.

Nutrition Facts : Calories 306.8, Fat 20, SaturatedFat 5.4, Cholesterol 118.9, Sodium 387.5, Carbohydrate 18.2, Fiber 0.9, Sugar 0.9, Protein 12.8

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

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From panlasangpinoyrecipes.com


EMPANADA DOUGH RECIPE FOR KIDS - AMERICA'S TEST KITCHEN
Empanada doughs also include some sort of fat, such as butter, vegetable shortening, oil, or lard. The dough needs to be sturdy (to hold in the filling without breaking) but also tender—no one wants a tough or chewy empanada! In our dough recipe, we use the food processor to …
From americastestkitchen.com


10 BEST MEXICAN EMPANADAS DOUGH RECIPES - YUMMLY
Empanada Dough recipe | Epicurious.com Epicurious. distilled white vinegar, unsalted butter, salt, large egg, unbleached all purpose flour and 1 more.
From yummly.com


THE BEST EMPANADA DOUGH | EMPANADAS, MEXICAN FOOD RECIPES ...
My empanada dough recipe is easy to make using simple ingredients, and perfect to use for sweet or savory empanadas of all kinds. Ingredients: 2½ cups all-purpose flour plus more for sprinkling; or gluten-free flour alternative
From pinterest.com


HOW TO MAKE THE BEST FLAKY EMPANADA DOUGH WITH …
Sprinkle in the salt and stir. 2. Pour in the water and egg and stir together until it forms a clumpy dough. 3. Drop the dough out onto a counter or a smooth surface and press the dough together until it forms a ball. Then knead the dough for about 5 minutes. 4. Cut the dough into 22 - 25, 1.5-ounce pieces.
From thenovicechefblog.com


EMPANADA DOUGH 101: EVERYTHING YOU NEED TO KNOW
Rolling the empanada dough Empanada Dough Ingredients. 3 ½ cups All-purpose flour. ½ cup Masa harina. 1 ¼ Tbsp Sugar. 2 ¼ tsp Salt. 12 Tbsp Unsalted butter (chilled) ½ cup Vodka. ½ cup cold water. 5 Tbsp Olive Oil. Dough Preparation. You shouldn’t have any trouble finding masa harina in the grocery store.
From blog.amigofoods.com


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