EMPANADA DOUGH FOR BAKING 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.

SPICY BEEF EMPANADAS RECIPE - PILLSBURY.COM

Spicy Beef Empanadas Recipe - Pillsbury.com image

Feel the flavors of Argentina with this chimichurri-inspired easy biscuit-based empanada.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 7

Ingredients

3/4 lb 85% ground beef
1 cup diced white onion
1/4 teaspoon red pepper flakes
2 tablespoons red wine vinegar
1/2 cup chopped fresh cilantro
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
1 cup shredded Monterey Jack cheese (4 oz)

Steps:

Heat oven to 350°F. Heat 12-inch nonstick skillet over medium-high heat; add beef, onion, pepper flakes and 1/2 teaspoon salt, stirring to break up meat. Cook 5 to 6 minutes or until beef is no longer pink. Remove from heat; drain and return to pan. Stir in vinegar and cilantro.
Separate dough into 8 biscuits. Press or roll each to form 6-inch round. Scoop 1/4 cup beef mixture on center of each round; top each with 2 tablespoons cheese.
Fold each in half; gently stretching dough over filling, pressing seal.
Using fork, press seams to seal. Place on ungreased cookie sheet. Bake 24 to 26 minutes or until golden brown.

Nutrition Facts : Calories 300 , CarbohydrateContent 27 g, CholesterolContent 40 mg, FatContent 2 , FiberContent 0 g, ProteinContent 14 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 560 mg, SugarContent 5 g, TransFatContent 0 g

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