Empanada Dough
Today we're making a 5 ingredient empanada dough that can be used to make pastelillos, empanadas, and so much more! Author: Author: Salima Benkhalti Recipe Type: Entree Total Time: 45 min
Prep time:
Cook time:
Yield: Yield: 16 servings 1x
Serving size: 16
Calories per serving: 168
Ingredients:
Cook time:
Yield: Yield: 16 servings 1x
Serving size: 16
Calories per serving: 168
4 cups all purpose flour
1 teaspoon salt
1/2 cup butter (unsalted), melted
4 eggs yolks
1 cup water
Directions:
Mix the flour with the salt in a large bowl to combine.
Add the melted butter, egg yolks, and water to the flour mixture.
Mix together until a dough begins to form. Transfer to a flour dusted surface and continue to knead until a consistent ball of dough forms. If the dough feels too wet, add flour a one tablespoon at a time until it no longer sticks to your hands.
Cover the dough with a towel and let chill in the fridge for at least 30 minutes.
Divide the dough into quarters, then into eighths, then sixteenths, then into 32 pieces. Roll each piece into a ball. On a flour dusted surface roll each ball into a round circle using a rolling pin.
From here, you're ready to fill your empanada dough with whatever you like. Make sure to not overfill your empanada dough and crimp the dough shut using a fork. You can pan fry, deep fry, or bake them (just make sure to use an egg wash to get that golden brown color). See post details for more ideas on how to fill, fry or bake!
Source: salimaskitchen.com
Add the melted butter, egg yolks, and water to the flour mixture.
Mix together until a dough begins to form. Transfer to a flour dusted surface and continue to knead until a consistent ball of dough forms. If the dough feels too wet, add flour a one tablespoon at a time until it no longer sticks to your hands.
Cover the dough with a towel and let chill in the fridge for at least 30 minutes.
Divide the dough into quarters, then into eighths, then sixteenths, then into 32 pieces. Roll each piece into a ball. On a flour dusted surface roll each ball into a round circle using a rolling pin.
From here, you're ready to fill your empanada dough with whatever you like. Make sure to not overfill your empanada dough and crimp the dough shut using a fork. You can pan fry, deep fry, or bake them (just make sure to use an egg wash to get that golden brown color). See post details for more ideas on how to fill, fry or bake!
Source: salimaskitchen.com