Empanadilla Dough Masa Para Empanadillas Food

EMPANADILLAS (FRIED PUERTO RICAN TURNOVERS)

Steps:

• Make the pie dough (skip to step 3 if using store-bought dough.) Start by pulsing flour and butter in a food processor until pea sized pieces begin to form. Pulse in the water a few tablespoons at a time until a ball of dough forms. Chill for at least 2 hours.
• Make the Picadillo filling. Start with oil, onions, and peppers in a pan over medium heat. Once onions become translucent, add sofrito and sauté another minute before adding ground beef. Break the ground beef into smaller pieces as it cooks. Add sazon, adobo, bay leaves, tomato sauce, olives, and water. Bring it to a boil before simmering with a lid partially on, for 10 minutes or until the beef is fully cooked.
• Prep the dough. Dust a clean surface with flour and roll dough out to about ¼ inch thickness and cut out circular discs using a large cookie cutter or small bowl. Spoon picadillo over half of each disc, fold the empty dough over top and pinch together with a fork.
• Fry. Heat oil to around 350 degrees before frying empanadas on each side for 3-4 minutes or until golden brown and crispy on the edges. Enjoy!

PUERTO RICAN MASA PARA EMPANADILLAS

Steps:

• In a large bowl, add flour, achiote powder, sazon and salt. Mix well.
• Add shortening to flour. Using a fork or pastry cutter, break shortening into flour well.Note: If using achiote oil, stir in when you add the shortening and break into flour well.
• Make a well in the center of flour and add the water and vinegar.
• Stir well with a fork until a crumbly dough starts to form.
• Knead dough with your hands for a minute and form a large ball.
• Pull a "baseball" sized piece of dough off of dough and form into a ball in your hands.(I like to work in small batches when rolling my dough but you can choose to roll it all at once if you like)
• Add a little bit of flour to a clean surface and a little more on your rolling pin as well.Using a rolling pin, roll dough to about an 1/8 of an inch.

EMPANADILLAS DE CARNE (PUERTO RICAN EMPANADAS)

Steps:

• Follow instructions to make empanadilla dough and carne molida.
• On a flat surface, fill one empanadilla disk at a time by adding two tablespoons of the carne molida to the center (or it may be easier for you to add filling more to one side of dough) of the dough.
• Fold dough over to form a half moon.Crimp edges of the dough with a fork to seal.Note: Some people like to flip empanadilla over and crimp the other side as well but I find that it is not necessary as long as you crimp one side firmly.
• Add half an inch of vegetable or canola oil to a skillet and heat over medium heat.
• Once the oil has heated some, add a few empanadillas at a time and cook until golden brown on one side.Flip empanadillas over and cook on the other side until golden brown.Drain on paper towels.
• Serve with a side of lemon wedges and hot sauce.

MASA PARA EMPANADAS: EMPANADA DOUGH

Steps:

• Gather the ingredients.
• Sift the flour into a bowl. Stir in the salt and sugar.
• Cut the butter and lard (or shortening) into the flour mixture with a pastry cutter or with 2 butter knives until fairly well blended.
• Whisk the egg yolks with 3/4 cup water. Stir in 1/2 cup of the water-egg mixture, a little bit at a time, until the dough starts to come together smoothly, adding more as needed.
• Keep kneading the dough, adding more of the water-egg mixture as needed (you may need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
• Cover the dough with plastic wrap and refrigerate for about 1 hour. When ready to use, the dough should be soft and smooth, not elastic. If you poke the dough with your finger, the indentation should remain.
• Turn the dough out onto a floured surface and roll into desired thickness before cutting.
• Use in your desired recipe and enjoy.

EMPANADILLA DOUGH (MASA PARA EMPANADILLAS)

Steps:

• Begin with sifting flour to a bowl and with a fork stir in a pinch of salt.
• Add oil and mix with a fork.
• Add boiling water (it is important that the water is hot).Stir and press flour mixture with fork (dough will be crumbly).
• Finish combining flour with your hand.Knead with your hand and incorporate flour well with other ingredients.
• Once all ingredients are incorporated well, form a ball and cover bowl with plastic wrap.Let sit for 30 minutes.

EMPANADA DOUGH RECIPE - MASA PARA EMPANADAS

Steps:

• Sift the flour into a bowl. Stir in the salt and the sugar.
• Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended.
• Whisk the egg yolks wiht 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
• Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain.
• Turn dough out onto a floured surface, and roll into desired thickness.
• Makes enough dough for 10-12 large empanadas.

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.

STANDARD MASA FOR EMPANADAS

Steps:

• Combine masarepa, salt and 2 cups tepid water in a large bowl. Stir with your hands and massage into a smooth dough.
• Take a small ball in your hand and press it flat. If the dough cracks, add more water, 1 tablespoon at a time, until it is smoother and workable. (Small cracks around the edges are OK.)
• Cover masa and set aside to rest for at least 15 minutes before using. Masa can be made several days in advance and stored in the fridge in a zip-top bag.
• For empanada assembly and cooking instructions, proceed to Step 6 of this Colombian Beef and Potato Empanadas recipe.