Masa Para Empanadas Recipes

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.

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.

MASA PARA EMPANADAS

Steps:

• Mezcla la harina, el polvo para hornear y la sal en un tazón grande. Agrega la manteca y córtala con un mezclador de masa (pastry blender) o con 2 cuchillos hasta que la mezcla tenga la consistencia de migajas gruesas. Añade gradualmente el agua, revolviendo hasta formar una bola con la mezcla.
• Coloca la masa sobre una superficie ligeramente enharinada; amásala durante 5 min. o hasta que quede suave y flexible. Envuélvela bien con envoltorio plástico; resérvala mientras preparas el relleno para las empanadas.

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

Steps:

• procesar el harina con la sal 100 grmos manteca y 150cc de agua
• cuando esta unido sacar de la procesadora estirar con palote de 1 cm de espesor y untar con 50 grmos de manteca y espolvorear con harina doblar a la mitad y refrigerar.
• Se usa para tartas y empanadas, se puede freezar (congelar).