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Instructions
1. Mix the Dry Ingredients:
- In a large bowl, combine the flour, salt, and sugar (if using).
2. Incorporate the Butter:
- Add the cold, cubed butter to the flour mixture.
- Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs.
3. Add the Wet Ingredients:
- In a small bowl, whisk the egg with the vinegar and cold water.
- Gradually pour the egg mixture into the flour and butter mixture, stirring with a spoon or your hands until a dough forms.
4. Knead the Dough:
- Transfer the dough to a lightly floured surface and knead for 2-3 minutes until smooth and elastic.
- If the dough feels too dry, add a little more water, 1 teaspoon at a time. If it’s too sticky, sprinkle in more flour.
5. Chill the Dough:
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This resting time makes it easier to roll out and helps with the texture.
6. Roll Out the Dough:
- On a floured surface, roll the dough to about ⅛-inch (3 mm) thickness.
- Use a round cutter (about 4-6 inches in diameter) to cut out circles. Gather the scraps, reroll, and cut again until all the dough is used.
7. Fill and Seal:
- Place a spoonful of your desired filling in the center of each dough circle.
- Fold the dough over to create a half-moon shape and press the edges together. Use a fork to crimp the edges and seal them tightly.
Cooking Options:
Baking:
- Preheat the oven to 375°F (190°C).
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with an egg wash (1 egg beaten with a splash of water).
- Bake for 20-25 minutes, or until golden brown.
Frying:
- Heat oil in a skillet to 350°F (175°C).
- Fry the empanadas in batches for 2-3 minutes per side, or until golden and crisp. Drain on paper towels.
Conclusion:
This empanada dough is buttery, flaky, and versatile—perfect for any filling, whether savory or sweet. It can be baked for a healthier option or fried for a traditional crispy shell. With this dough in hand, you can create delicious empanadas that will impress everyone, from family dinners to festive gatherings.
Tip:
If you plan to make a large batch, you can freeze the dough or assembled empanadas for future use. Just thaw them in the fridge before cooking!
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