Masa Para Empanadas Empanada Dough Recipes

STANDARD MASA FOR EMPANADAS

Standard Masa for Empanadas image

Masarepa is cornmeal that has been precooked, dehydrated and ground into a fine powder. It's used all over Colombia, Venezuela and Bolivia for a variety of recipes, including arepas and empanadas.

Provided by J. Kenji López-Alt

Categories snack, finger foods, pastries, project, appetizer

Time 30m

Yield About 24 (3-inch) empanadas

Number Of Ingredients 2

Ingredients

2 cups yellow masarepa (about 10 ounces)
1 teaspoon kosher salt

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.

EMPANADA DOUGH RECIPE - MASA PARA EMPANADAS

Empanada Dough Recipe - Masa Para Empanadas image

This recipe produces a sweet dough that contrasts perfectly with savory fillings. Empanada dough is less flaky than pie crust (although you can substitute frozen pie crust dough in a pinch) - it has a tender texture that soaks up the filling. This dough can be used for baked or fried empanandas. If you are going to fry the empanadas, omit the egg yolk and roll the dough out slightly thinner (less than 1/4" thickness).

Provided by Codebates

Categories Quick Breads

Time 1h15m

Yield 10 10-12, 6 serving(s)

Number Of Ingredients 7

Ingredients

4 cups flour
1 -2 teaspoon salt
2 -3 tablespoons sugar
2 tablespoons butter, chilled
12 tablespoons lard or 12 tablespoons vegetable shortening, chilled
3/4-1 cup water
2 egg yolks

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.

Nutrition Facts : Calories 600.9, Fat 31.6, SaturatedFat 13.1, Cholesterol 89.8, Sodium 426.4, Carbohydrate 68, Fiber 2.2, Sugar 4.5, Protein 9.5

MASA PARA EMPANADAS (EMPANADA DOUGH)

Masa Para Empanadas (Empanada Dough) image

This basic dough recipe for empanadas, sweet or savory, is easily prepared, but you do need to knead it for several minutes to get the right texture.

Provided by agonzalez

Categories World Cuisine Recipes Latin American Mexican

Time 20m

Yield 30

Number Of Ingredients 5

Ingredients

8 cups all-purpose flour
2 tablespoons white sugar
1 teaspoon salt
2 ¼ cups vegetable shortening
1 cup water

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.

Nutrition Facts : Calories 260.5 calories, Carbohydrate 26.3 g, Fat 15.7 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 3.9 g, Sodium 78.4 mg, Sugar 0.9 g

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