Empanada Dough

By francesn

This is a great traditional empanada dough recipe. Prepare your favorite empanada filling separately to make empanadas.

Ingredients

• 3 cups flour (plus a little more for kneading)
• 1 teaspoon salt
• 1/2 cup cold water
• 1 egg
• 1 egg white
• 1 teaspoon vinegar
• 3 tablespoons shortening

Details

Servings 1
Adapted from latinfood.about.com

Preparation

Step 1

In a bowl, beat the water, egg, egg white and vinegar together. Set aside.

In a separate bowl, mix together the 3 cups of flour and salt.

Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.

Mix the wet and dry ingredients with a fork until it becomes stiff.

Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.

Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.

Tip: If you want to keep the dough longer than 24 hours, you can freeze it.

Servings: Makes approximately 10 six-inch empanadas.