Can You Use Pizza Dough For Empanadas Food

EMPANADAS

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.)

PIZZA EMPANADA

Steps:

• In a bowl, beat the water, egg, egg white and vinegar together. Set aside.
• In a separate bowl, mix together the 3 cups of flour and salt.
• Cut the shortening into the flour mix with a pastry blender or two butter knives.
• Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
• Mix the wet and dry ingredients with a fork until it becomes stiff.
• Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.
• Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.
• After 1 hour, place the dough on a floured counter top. Roll it out into 1/8 inch thick. Cut the dough into circles with round cookie cutters or biscuit cutters. For large empanadas use 6 inch cutters for empanaditas use 3 inch cutters.
• Tip: If you want to keep the dough longer than 24 hours, you can freeze it.
• Filling:.
• Spread a spoonful of pizza sauce on the circle of dough. Do not go all the way to the edge.
• Sprinkle a spoonful of shredded cheese onto the pizza sauce.
• Place a couple slices of pepperoni on top of the cheese.
• Fold the dough and filling into a half circle shape and crimp the edges with a fork. If the edges won't stay sealed you can dip the fork in water before crimping or use an egg wash.
• Fry the filled empanadas at 360 degrees for 1 to 2 minutes per side. They should be lightly golden. Drain on paper towels.
• Tip: Do not overfill the empanadas. They will tear and you will lose your filling in the oil.