Masa Fácil Para Empanadas Easy Empanada Dough Food

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.

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.

MASA PARA EMPANADAS (EMPANADA DOUGH)

Steps:

• Sift flour onto a flat work surface. Make a well in the center. Add sugar and salt. Gradually mix in shortening and water with a fork until dough comes together. Knead until smooth, about 10 minutes.
• Divide dough into 30 pieces. Roll each piece out into a thin, 6-inch round.

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:

• 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.

MASA FáCIL PARA EMPANADAS (EASY EMPANADA DOUGH)

Steps:

• Mix flour and salt together in a large bowl. Cut in shortening using 2 forks until mixture resembles coarse crumbs. Mix in cold water and egg yolk with a fork until dough comes together.
• Dust a flat work surface with flour. Divide dough into 12 equal pieces and roll each piece into a 4 1/2-inch circle with a rolling pin.

MASA FáCIL PARA EMPANADAS (EASY EMPANADA DOUGH)

Steps:

• Mix flour and salt together in a large bowl. Cut in shortening using 2 forks until mixture resembles coarse crumbs. Mix in cold water and egg yolk with a fork until dough comes together.
• Dust a flat work surface with flour. Divide dough into 12 equal pieces and roll each piece into a 4 1/2-inch circle with a rolling pin.

QUICK AND EASY EMPANADAS

Steps:

• Brown the ground beef in a frying pan adding the salt and pepper just before done.
• Let the beef cool.
• In a large bowl mix the corn, onions, cheese, and salsa, then add the cooled beef mixing carefully so not to break up all the cheese.
• Roll the biscuits out flat to about 2-1/2 times their size.
• Place approx 1/3 cup filling on one side of the center of the circle lengthwise.
• Fold the dough over the filling like a turn over and crimp the edges like a pie crust. Be careful not to tear the dough, and to seal the edges completely or your filling will come out! depending on how much filling is used will determine how many biscuits you will use.
• Place on slightly greased cookie sheet and bake at 375 till lightly browned.

EASIEST EMPANADA "DOUGH" EVER

Steps:

• Adjust oven rack to center.
• heat oven to 400 degrees.
• or heat deep fryer to 450 degrees.
• Separate biscuits onto a flour or cornmeal-coated work surface.
• roll dough flat( about a 5-inch circle ), use 2 Tbs. of (desired)filling and leave a 1/2-inch border.
• Place on cookie sheets lined with parchment paper.
• (At this point, can be frozen up to 2 weeks.)
• Brush tops with oil(or egg).
• Bake until golden.
• 16 to 20 minutes (longer if frozen).
• or fry about 2 minutes till golden brown.

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.