Stir the egg for the egg wash and lightly brush a little onto each empanada. To keep fried empanadas crispy, let them drain over a cooling rack set on a baking sheet, which allows the air to circulate around all sides, preventing sogginess. Apply water to the edges of the circle of dough, folder over into a half-moon shape and seal. I was making a sort of jamaican beef patty and samosa hybrid out of this, so I added about a tablespoon of curry powder and a little nooch (brewers or nutritional yeast) to the dough for flavor and color. Some restaurants make sweet empanadas by filling them with fruit pie filling or chocolate. (Mixture will look shaggy.). Thank you for sharing this awesome recipe. Was gooey and wouldn’t form. This is my "GoTo" recipe for my empanadas. Then just combine with liquids and knead briefly until it comes together. I will use this recipe again -- there was a Peruvian restaurant near my job that made awesome spinach empanadas, and this crust was really close to theirs. The dough will seem a bit shaggy until it has thoroughly chilled. Not good. Meant to use it the next day, but didn’t get to it for a couple of days. Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Powered by the Parse.ly Publisher Platform (P3). Stir in the salt and the sugar. This recipe is simple and easy to execute. I tried the recipe twice ! https://www.thespruceeats.com/dough-recipe-masa-para-empanadas-3029725 Human error: maybe I grabbed salted instead of unsalted butter by mistake, and/or modifications: maybe the nooch was too much. Put the wheat flour, salt, yeast, butter and water in a bowl and mix for around 5 minutes making a soft I was out of traditional eggs, so I made a flax egg instead. My first time to make Empanada n would you believe the dough turns out so nice that my friends are also asking for the recipe n delicious too like an expert , great recipe, light and flaky, needs no sugar, I don’t know if this is for frying or banking...I baked mine and they turned out really dry. I ended up making several smaller empanadas vs. 2 large, which I'm looking forward to enjoying over the next few days if they last. This was pretty good. I don't often have issues following recipes. I make my own fillings. In a small bowl, whisk the egg yolks with 3/4 cups water. Not sure what I did wrong though...this recipe made 22 empanadas with enough left for a few more but I didn't have more filling. The empanadas were fried and the dough came flakey, light and 100% delicious. If you poke a hole in the dough with your finger, the indentation should remain. Get easy-to-follow, delicious recipes delivered right to your inbox. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Deep fried apple pie...Yumminess.. Dough was slightly crumbly but not hard to work with at all. Never disappointed! It's the perfect dough from Empanadas to apple pie and just about anything else you can think of. I'm not a skilled baker and so my empanadas didn't turn out pretty, but they were absolutely delicious! Directions: Sift the flour into a bowl. Grrrr! I will definitely try it with apple pie! Love the texture and taste. I had been using store bought empanada doughs for the past three months because it is a very common food here. I didn't make the filling, in fact I had leftover chicken from the "Red Wine Braised Chicken with Chorizo and Chickpeas" recipe, so I diced up four thighs and used that as a starting point for my own filling. They were perfect like that. Form into circles (approx. Will definitely make again. Made baked chicken empanadas, came out golden brown color. It has a more tender texture that soaks up the filling without becoming soggy. (Nutrition information is calculated using an ingredient database and should be considered an estimate. https://www.epicurious.com/recipes/food/views/empanada-dough-230786 Used this recipe for spinach & mozzarella empanadas. Cover the dough with plastic wrap and refrigerate for about 1 hour. They were so good, “it was almost painful, but in a good way!” I barely kneaded the dough (because I tend to overwork pastry dough), & it was still crumbly when I wrapped it tightly in plastic wrap. Add to flour mixture, stirring with fork until just incorporated. Using the homemade dough rather than store-bought pizza dough or puff pastry will take any of these filling ideas to the next level. Whisk the egg yolks with 3/4 cup water. Add a tablespoonful of the meat/egg mixture to the center of each circle. Rolled out beautifully. When ready to use, the dough should be soft and smooth, not elastic. Blend the chilled butter and lard or shortening into the flour mixture with a pastry cutter or with 2 knives until fairly well blended. Excellent Dough recipe. I used apple cider vinegar instead of white -- it was all I had. Great recipe. Stir in the 1/2 cup of the water-egg mixture, a little bit at a time, until the dough starts to come together smoothly. If you decide you'd like to make the dough in advance, it can be kept in the refrigerator for up to 2 days. If you are going to fry the empanadas, omit the egg yolk and roll the dough out slightly thinner (less than 1/4-inch in thickness). The vinegar sets the dough above all the rest. On a lightly floured surface, lay your round of empanada dough in front of you. Chicken Empanada with Chorizo, Raisins, and Olives, 59 Recipes Epi Readers Are Relying on Right Now. My dough turned out awful. If you've wanted to learn how to make empanada dough, then you've come to the right place. Followed it perfectly and the dough is way too dry or something. I cant wait to try it out with some homemade apple pie filling. Beat together egg, water, and vinegar in a small bowl with a fork. Did I miss something? To know how long to cook and so on look up “chorizo empanadas” and it tells you. Taste for salt and add more if needed. Dough comes out perfect every time! After using this recipe I will not buy them again! Turn the dough out onto a floured surface and roll into desired thickness before cutting. ), Healthier Empanada Dough - Masa Para Empanadas Light, Vegetarian Empanadas With Black Beans and Corn, Empanada Dough: How to Make It and Use It, Cheese and Corn Empanadas (Empanadas con Choclo y Queso), Sweet Potato Ravioli With Brown Butter Pecan Sauce Recipe, Best BBQ Empanadas (Empanadas de Cerdo y Barbacoa). Put a spoonful of filling in the middle and paint a half ring of egg wash around the dough. Place the empanada dough in one of your hands and then scoop in some of the meat mixture along with a piece of egg and hot pepper. I freeze the stick of butter and grate it into dry ingredients. I made 8 fairly large empanadas last night. I've made the original and also subbed half the flour with whole wheat and highly recommend that iteration too. Having never made empanadas before, I chose this dough recipe because of all the great reviews. Every time I went to fold an empanada, the dough would shrink up from a 6” disc to a tiny 3” disc in my hand! I just know that I tasted my filling separately and it was almost under-salted. You could also simply stuff the excellent dough with whatever meat and vegetable combinations you love, or have around in the fridge. Cook them until they are golden brown. Baked up into beautiful golden packages. Keeping the dough cold throughout the whole process made for a light, flaky crust. RICO!!!! Empanadas can have many different fillings including beef, chicken, beans, cheese, and yes, even pizza toppings. I made the Chicken Empanada with Chorizo, Raisins, and Olives filling along with it and they were wonderful. I rolled them out to about 1/8" before cutting. Very flaky pastry and sturdy/easy to work with dough. Seal the empanada by folding it over in a half moon shape making sure to get most of the air out as you close it. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour. This dough can be used for baked or fried empanadas, which are both great handheld dishes. The term empanada roughly translates to "wrap in bread," a fitting name as they are made by wrapping the dough around a filling.