EMPANADA DOUGH
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
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
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
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
MASA PARA EMPANADAS: EMPANADA DOUGH
This slightly sweet empanada dough is less flaky than pie crust and produces tender, golden empanadas.
Provided by Marian Blazes
Categories Snack Appetizer Ingredient
Time 1h20m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 313 kcal, Carbohydrate 35 g, Cholesterol 64 mg, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, Sodium 172 mg, Sugar 3 g, Fat 16 g, ServingSize 10 to 12 empanadas (10 to 12 servings), UnsaturatedFat 0 g
OVERNIGHT EMPANADA DOUGH
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
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
AUTHENTIC EMPANADA PASTRY DOUGH
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
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
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
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
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.
EASIEST EMPANADA "DOUGH" EVER
empanadas in under 20 minutes?? YOU BET!!!! this is probably the most ingenious way to get a great taste in half the time!
Provided by cuteandbublee
Categories Lunch/Snacks
Time 25m
Yield 20 empanadas, 10-20 serving(s)
Number Of Ingredients 3
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.
GOLDEN EMPANADA DOUGH
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
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
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