Empanada Dough

This recipe produces a sweet dough that contrasts perfectly with savory fillings. Empanada dough is less flaky than pie crust. it has a tender texture that soaks up the filling. This dough can be used for baked or fried empanandas.

Ready In:
30mins
Serves:
Yields:
Units:

ingredients

directions

  • Sift the flour into a bowl. Stir in the salt and the sugar.
  • Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended.
  • Whisk the egg yolks wiht 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
  • Super fast and easy.
  • This dough does not need to stand.
  • Makes enough dough for 10-12 large empanadas.
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@Codebates
Contributor
@Codebates
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"This recipe produces a sweet dough that contrasts perfectly with savory fillings. Empanada dough is less flaky than pie crust. it has a tender texture that soaks up the filling. This dough can be used for baked or fried empanandas."
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  1. Codebates
    This recipe produces a sweet dough that contrasts perfectly with savory fillings. Empanada dough is less flaky than pie crust. it has a tender texture that soaks up the filling. This dough can be used for baked or fried empanandas.
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