1. Food

Discuss in my forum

Empanada Dough Recipe

User Rating 4.5 Star Rating (13 Reviews)

By

Crimping an Empanada

Crimping an Empanada

© 2006 Hector Rodriguez
Every empanada recipe starts with the dough. Here is a simple empanada dough made with flour, salt, water, egg, vinegar and shortening.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

  • 3 cups flour (plus a little more for kneading)
  • 1 teaspoon salt
  • 1/2 cup cold water
  • 1 egg
  • 1 egg white
  • 1 teaspoon vinegar
  • 3 tablespoons shortening

Preparation:

1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside.

2. In a separate bowl, mix together the 3 cups of flour and salt.

3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.

4. Mix the wet and dry ingredients with a fork until it becomes stiff.

5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.

6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.

Tip: If you want to keep the dough longer than 24 hours, you can freeze it.

Servings: Makes approximately 10 six-inch empanadas.

User Reviews

Reviews for this section have been closed.

 5 out of 5
very pleased, Member mrscheflea

This turned out great with minor changes. I made this with two whole eggs instead of as called for and used 2 cups all purpose flour with one cup whole wheat flour. It was really pliable and ended up making around 18 empanadas from roughly 5 1/2 inch circles. I made two batches and baked one and fried one and as always the fried ones were a million times better but the baked were good for being baked. I will use this as my go to recipe next time I make empanadas.

67 out of 68 people found this helpful.

See all 13 reviews

Related Video
How to Make Empanada Dough

©2014 About.com. All rights reserved.