Empanada Dough
This past weekend my fiancé and I made empanadas. This ended up being a really fun dish to prepare together (especially with strawberry margaritas!).
The dough recipe that follows can be a delicious base for any and all flavored empanadas you want to make. We used a food processor to try and give the dough the best consistency, but you can always do this by hand with a little elbow grease.
This recipe is adapted from laylita.com.
Our empanada filling and sauce can be found here.
Empanada Dough
Ingredients
- 3 cups AP flour
- 1/4 teaspoon kosher salt
- 6 ounces butter, cut into cubes and chilled
- ~8 tablespoons ice water
- 1 egg
Instructions
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Place the flour and salt in the bowl of a food processor. And pulse a few times to mix.
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Add the butter and egg, processing on low until it forms a powder.
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With the food processor running, add in the ice water. Be sure the dough still stays lose, but will just come together when pressure is applied.
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Place dough on a large sheet of parchment paper and use the parchment paper to push the dough into a large ball. Wrap this and refrigerate until the filling is prepared.
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Roll out the dough, in small batches, on a cold counter. Roll each section to be not quite paper thin, but thin enough to see shadows through the dough.
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Press a bowl into the dough and trace it with a knife to cut the dough into equally sized circles. Continue with all the dough. With the dough at the right thickness, there should be roughly 10-13 circles.