Homemade Empanadillaempanada Dough Recipe 445 Food

EMPANADA DOUGH

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.

HOMEMADE EMPANADILLA(EMPANADA) DOUGH RECIPE - (4.4/5)

Steps:

• In a mixer bowl, add flour and butter. Mix until mixture looks like wet sand. Add egg water, salt and vinegar and mix until dough comes together into a ball and knead it a little until all ingredients in incorporated. Place dough in refrigerator until chilled about 30 minutes. On a floured surface roll out dough with a rolling pin into about 1/4 in. thick dough similar to rolling out a pie crust. Cut into about 5 inch circles (or how ever big you want) using a bowl or circle cutter. Fill circles with piccadillo (or any spicy meat filling) in center. Wet edges and fold in half to seal. Dip fork into water and crimp closed with fork. Deep fry in hot until lightly browned. Watch video here at: https://www.youtube.com/watch?v=0jkP-napJQo&feature=em-subs_digest

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.)

AUTHENTIC EMPANADA PASTRY DOUGH

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.

EMPANADA DOUGH

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.

EMPANADA DOUGH

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.

OVERNIGHT EMPANADA DOUGH

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.