Easiest Empanada Dough Ever Recipes

EMPANADA DOUGH

Steps:

• Whisk together the 2 cups flour, salt, and sugar in a bowl until evenly blended; make a well in the center of the mixture. Whisk the egg yolk and water together in a small bowl until smooth; pour into the well and mix to form a stiff dough. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Roll the dough with a rolling pin until thin, sprinkling with flour to prevent from sticking. Brush with melted butter and roll it like a jelly roll. Cut with a sharp knife into 1 1/2-inch slices. Roll each piece into a circle and fill with about 1 tablespoon filling. Fold over into half moons and seal.

AUTHENTIC EMPANADA PASTRY DOUGH

Steps:

• Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined.
• Dissolve salt in warm water. Add gradually to the food processor and pulse until a soft dough ball forms. Turn ball into a bowl and wrap tightly with plastic wrap. Refrigerate at least 30 minutes.
• Dust a work surface with flour and knead dough for 1 minute. Roll out thinly and cut into discs. Freeze discs for later use or use right away for your favorite sweet or savory empanadas.

EMPANADA DOUGH

Steps:

• In a mixing bowl combine the masa harina, flour, cornmeal, baking powder, Southwest seasoning, salt, and pepper, mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.

EASIEST EMPANADA "DOUGH" EVER

Steps:

• Adjust oven rack to center.
• heat oven to 400 degrees.
• or heat deep fryer to 450 degrees.
• Separate biscuits onto a flour or cornmeal-coated work surface.
• roll dough flat( about a 5-inch circle ), use 2 Tbs. of (desired)filling and leave a 1/2-inch border.
• Place on cookie sheets lined with parchment paper.
• (At this point, can be frozen up to 2 weeks.)
• Brush tops with oil(or egg).
• Bake until golden.
• 16 to 20 minutes (longer if frozen).
• or fry about 2 minutes till golden brown.

EMPANADA DOUGH

Steps:

• Combine flour, baking powder and salt in large bowl. Cut in lard with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add water, stirring until mixture forms ball.
• Place dough on lightly floured surface; knead 5 min. or until smooth and pliable. Wrap tightly in plastic wrap; set aside while preparing empanada filling.

EMPANADA DOUGH

Steps:

• Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
• Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
• Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.

EMPANADA DOUGH

Steps:

• In a food processor, combine flour, cornmeal, sugar, and salt. Add shortening; process 5 seconds. Add yolks and 3/4 cup water; process until dough is very soft, about 5 minutes. Turn out onto a lightly floured work surface; knead until smooth. Cover; let rest 30 minutes before using.

EASY EMPANADA FILLINGS

Steps:

• Pick your filling by using the notes in the ( ).
• Ensure if there is meat, onion, potato in your filling it is cooked in advance.
• Pick up one of your rolled out biscuit empanadas ( see my recipe Easiest Empanada Dough EVER! ).
• Ensure all fillings are cooled.
• Layer filling onto empanada to equal about 2 tbsp of total filling.
• Fold empanada in half.
• Crimp edges with a fork.
• Either wash in olive oil, butter, or egg wash.
• Bake at 400°F for 20 minutes.
• OR you may fry till golden brown.
• ** chicken pot pie instructions **.
• Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Still stirring, slowly add the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, salt, and pepper. Remove from heat.
• ** pizza instructions **.
• Spoon sauce then cheese then 2 pepperoni slices on an empanada.
• **vegetarian**.
• Spoon each ingredient in very small amounts.
• ** for a beef or chicken**.
• Cook meat till no longer pink add in onions and peppers till soft then combine all ingredients in a bowl and spoon 2 tbsp of each mixture onto empanada.
• ** taco empanada*.
• Cook meat till no longer pink add in onions till soft in a bowl combine all ingredients and mix spoon 2 tbsp of mixture onto empanada.