Make empanadas at home from scratch with this easy empanada dough recipe! With just a few ingredients, this post will show you how to make empanada dough, which is ideal for frying with sweet or savory fillings. It can also be frozen like Goya empanada dough discos for use at a later time.
Making homemade empanada dough is not as hard as you might think, especially if you have a food processor. And even if you don’t have one, it is still pretty easy to make by hand because the dough doesn’t need be overworked, and requires minimal kneading. Empanadas, also known as turnovers or hand pies, are one of my favorite foods. They’re so versatile and can be made with an infinite number of delicious fillings – you can be as creative as you want with empanada fillings. Empanadas are also the perfect way to use leftovers, especially when a) you don’t enough for a full meal of leftovers and b) you want something different.
1/4 tsp. Salt
3 cups AP(all purpose) flour
6oz. Unsalted butter, chilled and cut into small pieces.
Use your hands to work on the dough. Mix the flour and salt. Add the butter, egg and water until a clumpy dough form. Form a ball wrap with cling plastic and chill in the fridge for about 30mins. Roll out the dough into a thin sheet and cut out round shapes. Place a spoonful of the filling in the middle. Seal the empanadas by pressing the dough with your fingers or use a fork and press against the edges. Brush them with egg wash. Bake in the pre-heated oven at 180 °c for 20mins. or until it turn golden.
*fillings can be meat or veggies.
**You can add sugar to the recipe if you want it little bit sweet.
Serve with Greens.
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