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Empanada Dough

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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.

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Empanada Dough 0 Picture

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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