Empanada Dough

Name: Empanada Dough
Total time: 75 min
Yield: 22 servings
Cuisine: Spanish
Ingredients: 4 cups all-purpose flour; 14 tablespoons cold unsalted butter, cut into cubes, or lard; 0.5 teaspoon salt; 0.5 cup warm water, or milk; 1 egg, at room temperature and whisked; 1 egg; 2 tablespoons water

1h 15m

Serves 22

thenovicechefblog.com

Empanada Dough

thenovicechefblog.com

1h 15m

Serves 22

Directions

1Use a pastry cutter, a fork, or your hands to cut the butter into the flour until it forms a crumbly consistency.
2Sprinkle in the salt and stir.
3Pour in the 1/2 cup water and egg and stir together until it forms a clumpy dough.
4Transfer the dough out onto a counter dusted with flour.
5Press the dough together until it forms a ball.
6If dough feels too dry, add a little extra water (up to 3/4 cup total) to the dough.
7Knead the dough for about 5 minutes.
8To save time and effort, you can also use a stand mixer to knead the dough.
9Wrap the dough tightly with plastic wrap and place it in the fridge to chill for at least 30 minutes, or up to 2 hours for best results.
10Cut the dough into 22 to 25, 1.5 oz pieces.
11Roll each piece into a ball.
12Roll each ball out evenly into 5 to 6-inch circles with a rolling pin on a lightly flat surface dusted with flour or for ease, use a tortilla press.
13You can also place the dough ball between parchment paper and then roll flat.
14Add 2 to 3 tablespoons of filling to the center of each empanada round and pinch the edges together.
15Use a fork (or empanada press) to press the edges together.
16To form a classic empanada design, press and twist the edges of dough together with your hands.
17Preheat the oven to 375°F.
18Whisk to combine the egg and water for the egg wash.
19Place filled empanadas on a baking sheet lined with parchment paper.
20Brush the top of each empanada with egg wash.
21Bake for 25 to 27 minutes, until light and golden on top.
22Cool for 10 minutes before serving.
23Add about 1 inch of oil to a deep sided skillet over medium-high heat.
24Fry 2 to 3 empanadas in the hot oil on each side, until golden brown.

Ingredients

4 cups all-purpose flour
14 tablespoons cold unsalted butter, cut into cubes, or lard
0.5 teaspoon salt
0.5 cup warm water, or milk
1 egg, at room temperature and whisked
1 egg
2 tablespoons water

Equipment

pastry cutterforkstand mixerplastic wraprolling pintortilla pressparchment paperempanada pressbaking sheetskilletspatulawire rack

Tips

Use Immediately: Once the empanada dough is rolled out, it is best to use it right away, or freeze for later use.
Chill The Dough: Chilling the dough before rolling produces a lighter, flakier dough.
Picture Perfect: Use an egg wash for glossy, golden empanadas when baking.
Remove Quickly: Use a spatula to remove empanadas from the pan right after baking to prevent soggy bottoms.
Don’t Overfill: Be careful not to overfill empanadas, as filling may leak out.

Empanada Dough

1h 15m

Serves 22

thenovicechefblog.com

Empanada Dough

thenovicechefblog.com

1h 15m

Serves 22

Directions

1Use a pastry cutter, a fork, or your hands to cut the butter into the flour until it forms a crumbly consistency.
2Sprinkle in the salt and stir.
3Pour in the 1/2 cup water and egg and stir together until it forms a clumpy dough.
4Transfer the dough out onto a counter dusted with flour.
5Press the dough together until it forms a ball.
6If dough feels too dry, add a little extra water (up to 3/4 cup total) to the dough.
7Knead the dough for about 5 minutes.
8To save time and effort, you can also use a stand mixer to knead the dough.
9Wrap the dough tightly with plastic wrap and place it in the fridge to chill for at least 30 minutes, or up to 2 hours for best results.
10Cut the dough into 22 to 25, 1.5 oz pieces.
11Roll each piece into a ball.
12Roll each ball out evenly into 5 to 6-inch circles with a rolling pin on a lightly flat surface dusted with flour or for ease, use a tortilla press.
13You can also place the dough ball between parchment paper and then roll flat.
14Add 2 to 3 tablespoons of filling to the center of each empanada round and pinch the edges together.
15Use a fork (or empanada press) to press the edges together.
16To form a classic empanada design, press and twist the edges of dough together with your hands.
17Preheat the oven to 375°F.
18Whisk to combine the egg and water for the egg wash.
19Place filled empanadas on a baking sheet lined with parchment paper.
20Brush the top of each empanada with egg wash.
21Bake for 25 to 27 minutes, until light and golden on top.
22Cool for 10 minutes before serving.
23Add about 1 inch of oil to a deep sided skillet over medium-high heat.
24Fry 2 to 3 empanadas in the hot oil on each side, until golden brown.

Ingredients

4 cups all-purpose flour
14 tablespoons cold unsalted butter, cut into cubes, or lard
0.5 teaspoon salt
0.5 cup warm water, or milk
1 egg, at room temperature and whisked
1 egg
2 tablespoons water

Equipment

pastry cutterforkstand mixerplastic wraprolling pintortilla pressparchment paperempanada pressbaking sheetskilletspatulawire rack

Tips

Use Immediately: Once the empanada dough is rolled out, it is best to use it right away, or freeze for later use.
Chill The Dough: Chilling the dough before rolling produces a lighter, flakier dough.
Picture Perfect: Use an egg wash for glossy, golden empanadas when baking.
Remove Quickly: Use a spatula to remove empanadas from the pan right after baking to prevent soggy bottoms.
Don’t Overfill: Be careful not to overfill empanadas, as filling may leak out.