Healthier Empanada Dough Masa Para Empanadas Light Recipes

LIGHT BREAKFAST EMPANADAS

Steps:

• Boil corn, then cut kernels off.
• Puree corn with water in food processor.
• Combine pureed corn and cornflour until blended. Roll into a ball and wrap in wax paper. Allow to rest at room temperature for at least 15 minutes.
• Heat nonstick pan to medium temperature.
• Scramble egg whites, cut prepared sausage links into small pieces, and set aside to cool slightly. NOTE: hot insides in an empanada could cause the crust to break apart.
• Cut dough into 4 equal pieces, and roll each into a ball.
• If not using a tortilla press, use a rolling pin to roll each ball into a tortilla shape and thickness. Apply additional cornflour as needed to prevent sticking.
• If using a tortilla press, flatten one ball by hand while trying to retain a disc shape. Place between two sheets of wax paper in the tortilla press with a generous dusting of cornflour to prevent sticking. Press together just long enough to lock the handle. NOTE: don't lean on the tortilla press or hold it excessively long, or the tortilla could break up.
• If using a tortilla press, peel off one sheet of wax paper, but keep the other one on.
• Wet the perimeter of the tortilla with water.
• Fill 1/2 of the tortilla with 1/4 of the egg, sausage, and cheese. Fold the tortilla half over and peel off the wax paper.
• Pinch the edges together. Press along the fold with a fork if desired.
• Cook empanada in a pan with light butter, turning when browned. Repeat for remaining dough.
• Serve with salsa and guacamole if desired.

MASA FáCIL PARA EMPANADAS (EASY EMPANADA DOUGH)

Steps:

• Mix flour and salt together in a large bowl. Cut in shortening using 2 forks until mixture resembles coarse crumbs. Mix in cold water and egg yolk with a fork until dough comes together.
• Dust a flat work surface with flour. Divide dough into 12 equal pieces and roll each piece into a 4 1/2-inch circle with a rolling pin.

EMPANADA DOUGH RECIPE - MASA PARA EMPANADAS

Steps:

• Sift the flour into a bowl. Stir in the salt and the sugar.
• Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended.
• Whisk the egg yolks wiht 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
• Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain.
• Turn dough out onto a floured surface, and roll into desired thickness.
• Makes enough dough for 10-12 large empanadas.

MASA PARA EMPANADAS (EMPANADA DOUGH)

Steps:

• Sift flour onto a flat work surface. Make a well in the center. Add sugar and salt. Gradually mix in shortening and water with a fork until dough comes together. Knead until smooth, about 10 minutes.
• Divide dough into 30 pieces. Roll each piece out into a thin, 6-inch round.

STANDARD MASA FOR EMPANADAS

Steps:

• Combine masarepa, salt and 2 cups tepid water in a large bowl. Stir with your hands and massage into a smooth dough.
• Take a small ball in your hand and press it flat. If the dough cracks, add more water, 1 tablespoon at a time, until it is smoother and workable. (Small cracks around the edges are OK.)
• Cover masa and set aside to rest for at least 15 minutes before using. Masa can be made several days in advance and stored in the fridge in a zip-top bag.
• For empanada assembly and cooking instructions, proceed to Step 6 of this Colombian Beef and Potato Empanadas recipe.