Piloncillo Y Canela Masa Para Empanadasempanada Dough Recipes

PILONCILLO Y CANELA -MASA PARA EMPANADAS(EMPANADA DOUGH)

Steps:

• Sift the flour into a large bowl. Cut in the shortening until you have small crumbles. Cut in the piloncillo sugar and yeast until well incorporated.
• Mix in the eggs and cinnamon. Gradually add in the warm milk until dough forms. Transfer to a flat surface and knead for 6 to 8 minutes. If dough is too dry, add a little more milk. If it's too sticky, mix in a little more flour. Place in a greased bowl, cover and let rise at room temperature for 2 to 2 1/2 hours.
• Once dough rises, preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper, set aside. Pull off enough dough to make a 1 1/2 ounce dough ball. Roll out to about 4 inches in diameter. Fill with 2 tablespoons of filling. Fold over and press gently around the filling to take out any air. Gently press with the palm of your hand.
• Leave as is or you can pinch and fold over to seal. Repeat until done and transfer onto lined baking sheets. Brush the tops of empanadas with milk. Bake for 20-22 minutes on the middle rack until golden brown. For a darker brown, turn broiler on high for less than one minute. Let cool completely before storing in an airtight container. Eat within a few days for fresher 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.