EMPANADA PASTRY RECIPE RECIPES

Name: Empanada Dough Recipe
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 RECIPE | EPICURIOUS

Empanada Dough Recipe 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.

EMPANADA DOUGH RECIPE - FOOD.COM - FOOD.COM - RECIPES ...

Empanada Dough Recipe - Food.com - Food.com - Recipes ... image

Stuff these with your favorite ingredients! Use only butter for this recipe. This dough should make about 10-12 empanadas depending on the size you are making them. This dough can also be made using a food processor and completely frozen butter pieces, though you will have to be careful not to overprocess the dough when mixing on the processor.

Total Time 5 minutes

Prep Time 5 minutes

Yield 10-12 serving(s)

Number Of Ingredients 6

Ingredients

2 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup partially frozen butter (cut into small cubes, place the butter cubes in the freezer until ALMOST completely frozen)
1 large egg
1/3 cup ice water
1 tablespoon vinegar

Steps:

In a large bowl sift together flour and salt.
Blend in the cold butter cubes using you fingers or a pastry blender until the mixture resembles coarse meal (the mixture should be pea-size).
In a small bowl whisk together egg, ice water and vinegar.
Add to the flour mixture, stirring with a fork just until incorporated (the mixture will look somewhat lumpy).
Transfer the mixture onto a LIGHTLY floured surface.
Gather the dough together with your hands and gently knead with the heel of your hand once or twice (just enough to bring the dough together, do not overwork the dough or it will be tough!).
Form the dough in a semi-flat ball or rectangle.
Cover the dough tightly with plastic wrap and chill for 1 hour or up to 8 hours.
Roll out the dough, then cut into desired size circles.
Fill with favorite fillings then close the dough over the filling as you would a pierogi.
Brush the ends with egg wash then seal together with a fork.
Bake as desired.

Nutrition Facts : Calories 191.2, FatContent 10, SaturatedFatContent 6, CholesterolContent 43, SodiumContent 437.8, CarbohydrateContent 21.5, FiberContent 0.8, SugarContent 0.1, ProteinContent 3.6

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