Food recipes
Empanada Dough
Empanada Dough Ingredients: wheat flour, white, all-purpose, unenriched lard salt, table water, bottled, generic Directions: Mix the salt and flour in a large bowl. Rub the lard into the flour mixture with the tips of...
Empanada Dough
Ingredients:
wheat flour, white, all-purpose, unenriched
lard
salt, table
water, bottled, generic
Directions:
Mix the salt and flour in a large bowl.
Rub the lard into the flour mixture with the tips of your fingers until it begins to resemble pea-sized pebbles.
Next, add the ice water and mix until just combined.
Press into a 6 inch disk and wrap in plastic.
Chill in the refrigerator for at least one hour.
When you are ready to prepare the empanadas, pre-heat the oven to 400 degrees.
Remove the dough from the refrigerator and cut the disk into 4 chunks.
Flour your work surface and roll one out with a floured rolling pin until it is 1/8 of an inch thick.
You should be able to cut 6 four-inch rounds out of each (freehand with a sharp paring knife if you don't have a pastry cutter).
Place a small amount of cold filling in the middle of each round, brush the edges with a bit of egg wash, fold into a half-moon, and crimp as desired -- some people fold the edges decoratively while others simply crimp with the tines of a fork.
Place the prepared empanadas on a parchment-lined baking sheet and place into the preheated oven.
Bake for 20-25 minutes or until the crust is blistered and well-browned.
Ingredients:
wheat flour, white, all-purpose, unenriched
lard
salt, table
water, bottled, generic
Directions:
Mix the salt and flour in a large bowl.
Rub the lard into the flour mixture with the tips of your fingers until it begins to resemble pea-sized pebbles.
Next, add the ice water and mix until just combined.
Press into a 6 inch disk and wrap in plastic.
Chill in the refrigerator for at least one hour.
When you are ready to prepare the empanadas, pre-heat the oven to 400 degrees.
Remove the dough from the refrigerator and cut the disk into 4 chunks.
Flour your work surface and roll one out with a floured rolling pin until it is 1/8 of an inch thick.
You should be able to cut 6 four-inch rounds out of each (freehand with a sharp paring knife if you don't have a pastry cutter).
Place a small amount of cold filling in the middle of each round, brush the edges with a bit of egg wash, fold into a half-moon, and crimp as desired -- some people fold the edges decoratively while others simply crimp with the tines of a fork.
Place the prepared empanadas on a parchment-lined baking sheet and place into the preheated oven.
Bake for 20-25 minutes or until the crust is blistered and well-browned.