Empanada Dough

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.

Empanada Dough
Empanada Dough

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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