Straightforward Empanada Dough Recipe (With Video!)

Questioning tips on how to make empanada dough? You’re in the appropriate place! Do this simple empanada dough recipe to create a flaky, tender dough for empanadas. Watch the video for a simple tutorial on folding, too.

Why You’ll Adore this Empanada Dough Recipe

For those who’ve by no means made your individual empanadas, you’re lacking out! Sure to change into a household favourite, this surprisingly simple expanded dough recipe by no means disappoints. Right here’s just a few causes you’re certain to agree:

• Excellent Texture: This empanada dough recipe creates a flaky, buttery and golden brown masterpiece. Put together to fall in love at first chunk!
• Easy: The straightforward recipe consists of only some fundamental elements you probably have already. All you want is butter, flour, salt, water and an egg!
• Versatile: These are a clean canvas to fill with savory meat, veggies, or perhaps a dessert filling of your selection. You possibly can bake or fry them, both means is scrumptious.
• Hearty: The identify ’empanada’ comes from the Spanish verb ’empanar,’ which implies to wrap or coat, on this case, with from scratch bread. These heat, little handmade pockets make a scrumptious and comforting appetizer, meal, or snack!

Recipe Substances

You solely want 5 elements, together with water, to make this empanada dough. You in all probability have the whole lot in your kitchen proper now! Scroll all the way down to the recipe card for precise quantities.

• All Objective Flour: This cheap, dependable staple make the only option for empanadas dough.
• Butter: Use chilly unsalted butter, reduce into cubes. For a standard empanada dough, use lard.
• Salt: Omit if utilizing salted butter.
• Heat Water: It helps bind the dough. Some households use milk.
• Egg: Whisk and convey to room temperature.

The way to Make Empanada Dough

Do-it-yourself empanada dough is very easy to make – you don’t even want a meals processor. For those who personal a meals scale and care about even sized empanada discs, exactly weighing every ball of dough requires a little bit of time, however that’s it. Scroll to the recipe card at backside of the put up for full detailed directions. 

The Dough

• Slice the Butter: Utilizing a pastry cutter, a fork or your arms, reduce the butter into the flour till it varieties a crumbly consistency. Sprinkle within the salt and stir.
• Combine: Pour within the water and egg and stir collectively till it varieties a clumpy dough.
• Knead: Drop the dough onto the counter and press the dough collectively till it varieties a ball. Knead the dough for about 5 minutes. To hurry this up, you should use a stand mixer.
• Chill: Cowl the dough with a towel or plastic wrap and chill within the fridge for half-hour.

Roll, Fill and Fold

• Type: Minimize the dough into 22 to 25, 1.5-ounce items. Roll every bit right into a ball after which roll them out evenly into 5 to 6-inch circles with a rolling pin.
• Fill: Add 2-3 tablespoons of filling to the middle of every empanada spherical.
• Fold: You’ve got choices! Use a fork to press the perimeters collectively or use an empanada press. To type a traditional empanada design together with your arms, see the video within the recipe card beneath exhibiting tips on how to press and twist the perimeters collectively.

Bake or Fry

• Bake: Brush the empanadas with the crushed egg wash and bake the empanadas for 25 minutes, till golden brown.
• Fry: Add a bit of oil to a skillet and warmth the oil over medium-high warmth. As soon as oil is sizzling, fry empanadas on either side till golden brown.

Empanada Filling Concepts

There are as many scrumptious filling concepts because the creativeness permits. You actually can’t go fallacious, however listed here are just a few good ideas:

The way to Retailer Empanada Dough

You possibly can hold it within the fridge for a few days or freeze till able to fill. Right here’s how:

• Fridge: Cowl the un-rolled dough ball with plastic wrap and refrigerate for as much as 2 days earlier than utilizing. 20 minutes earlier than filling and baking, take away the dough from the fridge and to let the butter heat up a bit.
• Freeze: Roll out the dough after which stack the empanada discs with items of parchment paper or wax paper in between each to stop sticking. Wrap the stack with plastic wrap and place in a freezer bag. Freeze for as much as 3 months. Thaw utterly earlier than utilizing within the fridge in a single day.

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Yield: 22 to 25 empanada discs

Empanada Dough

Need to learn to make flaky Empanada Dough? It is very easy! Fill this selfmade turnover with no matter meat (or vegetarian filling) you want. Plus, watch the video beneath for a simple tutorial on tips on how to fold empanadas!

Prep Time20 minutes minutes

Prepare dinner Time25 minutes minutes

Chill Time30 minutes minutes

Complete Time1 hour hour 15 minutes minutes

Substances

• 4 cups all-purpose flour
• 14 tablespoons chilly unsalted butter, reduce into cubes, or lard
• ½ teaspoon salt
• ½ to ¾ cup heat water, or milk
• 1 egg, at room temperature and whisked

Elective Egg Wash For Baking

Directions 

• Use a pastry cutter, a fork, or your arms to chop the butter into the flour till it varieties a crumbly consistency. Sprinkle within the salt and stir.

• Pour within the 1/2 cup water and egg and stir collectively till it varieties a clumpy dough.

• Switch the dough out onto a counter dusted with flour. Press the dough collectively till it varieties a ball. If dough feels too dry, add a bit of additional water (as much as 3/4 cup complete) to the dough. Knead the dough for about 5 minutes. (You should use a stand mixer to knead the dough.)

• Minimize the dough into 22 to 25, 1.5-ounce items. Roll every bit right into a ball. Roll every ball out evenly into 5 to 6-inch circles with a rolling pin on a frivolously flat floor dusted with flour. (You can too place the dough ball between parchment paper after which roll flat.)

Fill, Fold and Prepare dinner

• Fill and Fold: Add 2 to three tablespoons of filling to the middle of every empanada spherical and pinch the perimeters collectively. Use a fork (or empanada press) to press the perimeters collectively. To type a traditional empanada design, press and twist the perimeters of dough collectively together with your arms. (See video beneath for a visible of the folding approach.)

• Oven: Preheat the oven to 375°F. Whisk to mix the egg and water for the egg wash. Place crammed empanadas on a baking sheet lined with parchment paper. Brush the highest of every empanada with egg wash. Bake for 25 to 27 minutes, till mild and golden on prime. Cool for 10 minutes earlier than serving.

• Fry: Add about 1 inch of oil to a deep sided skillet over medium-high warmth. Fry 2 to three empanadas within the sizzling oil on either side, till golden brown. Bear in mind the filling is already cooked, you might be solely cooking the empanada dough.

Notes

Use Instantly: As soon as they’re rolled out, it’s best to make use of the dough instantly. If you’re getting ready the dough for one more day, freeze them! 
Fridge: Cowl the un-rolled dough ball with plastic wrap and refrigerate for as much as 2 days earlier than utilizing. 20 minutes earlier than filling and baking, take away the dough from the fridge and to let the butter heat up a bit.
Freeze: Roll out the dough and stack the empanada discs with items of parchment paper or wax paper in between each to stop sticking. Wrap the stack with plastic wrap and place in a freezer bag. Freeze for as much as 3 months. Thaw utterly earlier than utilizing within the fridge in a single day.
Chill The Dough: Don’t skip this step! Chilling the dough for a couple of minutes earlier than rolling it out truly produces a lighter, flakier dough.
Take away Rapidly: Use a spatula to take away the empanadas from the pan proper after baking and switch to a wire rack. This helps prevents soggy bottoms from any filling leaks.
Don’t Overfill: Whereas it’d look like a good suggestion so as to add additional filling, watch out to not overfill your empanadas. If they’re too stuffed to shut correctly, the filling will leak out and make an enormous mess.

Diet

Serving: 1 empanada disk, Energy: 149kcal, Carbohydrates: 17g, Protein: 3g, Fats: 8g, Saturated Fats: 5g, Polyunsaturated Fats: 0.4g, Monounsaturated Fats: 2g, Trans Fats: 0.3g, Ldl cholesterol: 27mg, Sodium: 57mg, Potassium: 29mg, Fiber: 1g, Sugar: 0.1g, Vitamin A: 234IU, Calcium: 7mg, Iron: 1mg

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