Empanada Dough
By GoGoMom
Finally, dough that tastes good and can be handled without headaches. Makes 24 3.5 inch dough circles, but consider making a batch and a half so you can roll a little thicker and have some extra dough -- prevents ingredients from popping through.
Ingredients
- 1.5 c all purpose flour
- 1 c Masa Harina (corn tortilla mix)
- 1 t baking powder
- 1 t salt
- 1 stick unsalted butter, melted and cooled
- 1/2 c + 1 T water
- 2 large eggs
Details
Preparation
Step 1
Butter two large cookie sheets (or cover in parchment).
Mix flour, Masa Harina, baking powder and salt in a large bowl. Stir in melted butter. Whisk 1/2 c + 1 T water and 1 egg. in a small bowl to blend. Add to flour mixture & knead into a smooth, pliable dough (about 2 minutes). Working with half the dough at a time, roll out on a floured surface to 1/8 inch thickness. Using 3 3/4 inch biscuit cutter to cut out rounds. Reroll scraps and cut out again - 12 per dough half.
Whisk remaining egg in a small bowl to blend. Brush edge of dough circles with egg, fill and crimp edges. Filled empanadas can be made to this point 1 day ahead, covered with plastic wrap.)
Brush with beaten egg just before baking to a golden brown - about 25 minutes.
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