EMPANADA DOUGH RECIPE RECIPE | EPICURIOUS
This empanada dough recipe can be used to make any kind of empanada, including chicken empanadas, potato and chorizo empanadas, and more.
Provided by EPICURIOUS.COM
Total Time 1 1/4 hr
Cook Time 20 min
Yield Makes enough for 12 pastries
Number Of Ingredients 6
Steps:
- Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
- Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
- 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. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.
MEXICAN PUMPKIN EMPANADAS RECIPE | ALLRECIPES
My take on a traditional pumpkin empanada! Adjust all spices to your taste.
Provided by Esther Loveall Saunders
Categories World Cuisine Latin American Mexican
Total Time 1 hours 0 minutes
Prep Time 40 minutes
Cook Time 20 minutes
Yield 12 empanadas
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bowl, whisk the flour, 1/3 cup of sugar, 1 1/2 teaspoons of salt, and baking powder together. Cut the shortening into the flour mixture until it resembles coarse crumbs; stir the water in, about 2 tablespoons at a time, just until you can gather the dough together. Knead the dough a few times in the bowl, then scrape it out onto a floured surface. Cut the dough in quarters, and cut each quarter into thirds to make 12 equal portions. Roll the portions into balls. Cover the dough balls with a cloth, and allow to rest while you make the filling.
- Mix the pumpkin, 2 eggs, 1 cup of sugar, 1 teaspoon of salt, cinnamon, ginger, and cloves together until smooth. On a floured surface, roll each dough ball out into a thin circle about 6 inches across; spoon about 1/3 cup of filling into the center of the dough circle. Fold the dough over the filling to make a half-moon shaped pie, and crimp the edges of the crust together with a fork, leaving little fork lines in the dough. Gently lay the empanadas onto the prepared baking sheets. Brush the top of each pie with beaten egg.
- Bake in the preheated oven until the filling is hot and the crusts are shiny and browned, about 20 minutes.
Nutrition Facts : Calories 384.2 calories, CarbohydrateContent 52.3 g, CholesterolContent 46.5 mg, FatContent 18.6 g, FiberContent 3.3 g, ProteinContent 5.5 g, SaturatedFatContent 4.8 g, SodiumContent 709.8 mg, SugarContent 26 g
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EMPANADA DOUGH RECIPE RECIPE | EPICURIOUS
This empanada dough recipe can be used to make any kind of empanada, including chicken empanadas, potato and chorizo empanadas, and more.
From epicurious.com
Reviews 3.9
Total Time 1 1/4 hr
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Total Time 1 1/4 hr
- 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. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.
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Think empanadas are hard to make? Think again! It’s easy to throw together this South American classic when you start with Pillsbury™ pie crusts. The filling is simple, too. Cheesy ground beef and vegetables give these empanadas big flavor without any fuss.
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