PREP TIME: 15 mins | COOK TIME: 25 mins | TOTAL TIME: 40 mins | YIELD: 22-25 empanada disks
Flaky empanada dough filled with your favorite homemade meat filling or with a vegetarian filling. You can also make dessert empanadas by stuffing the empanada dough with Nutella!
Ingredients
1 stick + 6 tbsp cold unsalted butter, cut into cubes
½ tsp salt
4 c. all purpose flour
1 egg, at room temperature and whisked
½ c. warm water
How to make Empanada Dough
Step 1: Cut the butter into the flour using a pastry cutter, fork, or your hands until the mixture has a crumbly consistency. Sprinkle the mixture with salt and mix.
Step 2: Add the water along with the egg and mix well until you have a clumpy dough.
Step 3: Onto a counter or a smooth surface, drop the dough and press until you have formed a ball. Then, knead for approximately 5 minutes.
Step 4: Into 22 to 25 (1.5 oz.) pieces, cut the dough. Then, roll each into a ball. Using a rolling pin, evenly roll each dough ball into 5 to 6-inch circles.
Step 5: Prepare the oven when ready to fill and bake the empanadas and preheat it to 375 degrees F.
Step 6: To the center of each empanada round, add 2 to 3 tbsp of the filling, pinching the edges to seal. You can use a fork to press the edges together. Or to make a classic empanada design, press, then twist the edges of the dough together.
Step 7: Place in the preheated oven and bake for about 25 to 27 minutes or until the top of the empanadas is light and golden.
Step 8: Remove from the oven when done and allow the empanadas to cool for about 10 minutes, then serve. Enjoy!
Notes:
To prevent the dough from drying out and cracking, cover the dough with a towel as soon as you make it.
Brush the tops of the empanadas before baking with a little egg wash ( 1 beaten egg with 2 tbsp water) to achieve glossy, golden empanadas.
To prevent the bottoms of the empanada from getting soggy, take the empanadas out of the pan as soon as they are done baking.
Using plastic wrap, cover the dough and keep it in the fridge for up to 2 days before using. Remove the dough from the fridge about 20 minutes before filling and baking, and allow the butter to warm up a little.
Nutrition Facts:
YIELD: 22 SERVING SIZE: 1
Amount Per Serving: CALORIES: 114 TOTAL FAT: 4g SATURATED FAT: 2g TRANS FAT: 0g UNSATURATED FAT: 1g CHOLESTEROL: 17mg SODIUM: 52mg CARBOHYDRATES: 17g FIBER: 1g SUGAR: 0g PROTEIN: 3g
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