EASY EMPANADA DOUGH RECIPES

Name: Empanada Dough
Yield: Makes enough for 12 pastries
Ingredients: 2¼ cups unbleached all-purpose flour; 1½ teaspoons salt; 1 stick (½ cup) cold unsalted butter, cut into 1/2-inch cubes; 1 large egg; ⅓ cup ice water; 1 tablespoon distilled white vinegar

EMPANADA DOUGH RECIPE - EPICURIOUS

Empanada Dough Recipe - Epicurious image

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

Ingredients

2¼ cups unbleached all-purpose flour
1½ teaspoons salt
1 stick (½ cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
⅓ cup ice water
1 tablespoon distilled white vinegar

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.

EASY BEEF EMPANADAS RECIPE - PILLSBURY.COM

Easy Beef Empanadas Recipe - Pillsbury.com image

Trade the tortilla for crescent dough in this creative twist on the cheesy, Mexican classic.

Provided by Paula Jones

Total Time 35 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 9

Ingredients

1 lb lean (at least 80%) ground beef
1/2 small red onion, finely chopped
Salt and pepper to taste
1 tablespoon ground cumin
1 tablespoon chili powder
1 can (8 oz) tomato sauce
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1 egg white, beaten
1 egg yolk, beaten

Steps:

Into 10-inch skillet, place ground beef, onion, salt and pepper. Cook over medium-high heat until beef is browned; drain. Stir in cumin, chili powder and tomato sauce. Reduce heat to low; cook 5 minutes longer.
Heat oven to 400°F. Place silicone baking mat on cookie sheet with sides.
On baking mat, unroll dough into 1 large rectangle; press perforations and edges to seal. Using 4-inch round cutter, cut out 8 dough rounds.
To make each empanada, place about 2 tablespoons beef mixture onto center of each dough round. Using pastry brush (or fingers), gently brush edge of each round with beaten egg white. Fold dough round in half to cover filling; press edge together to seal. (To make decorative edge, fold dough over itself so that it forms a rope look.) Lightly brush tops of empanadas with beaten egg yolk.
Bake 10 to 12 minute or until golden brown. Serve warm.

Nutrition Facts : Calories 220 , CarbohydrateContent 15 g, CholesterolContent 60 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 13 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 500 mg, SugarContent 5 g, TransFatContent 0 g

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