Empanada dough (baking)
Here is a quick empanad dough that I use for baking. Just grab your favorite filling.
Servings 12 3 inch
Equipment
- food processor
Ingredients
- 2 1/2 cup AP Flour
- 1 tsp salt
- 1 stick unsalted butter cold, cut into cubes
- 1 lg egg
- 1/4 cup ice water may need more, depending on flour used, humidity...I needed 1 extra tbsp today...
- 1 lg egg for brushing right before baking
Instructions
- in your food processor, add flour and salt and pulse to combine. Or you can mix in a large bowl.
- Add cold butter and pulse until butter is about pea sized. Or you can use a pastry cutter or your hands to work in the butter.
- add egg and 1/4 cup of ice water and pulse until it comes together when pressed. It till still look pretty corse and resemble wet sand. If it doesn't look like this after 1/4 cup of water, add 1 tbsp of water and pulse and try again.
- pour out onto counter and form into a ball, wrap with plastic wrap and let it rest in the fridge for at least an hour before using.
- Remove from fridge, roll out to about 1/8th of an inch
- Using a 3 inch round cookie cutter, or cup, or empanada mold cut out your rounds. Fill with your favorite filling
- Using a little bit of water around the inside edges press together and using your finger, a fork or your empanada press close them up tight. (As you can see I used a few different methods)
- Brush with eggwash and bake. 400 degrees for 15-18 minutes until golden brown.
Notes
You can fill these with any filling. Try our Picadillo recipe, or if you have left over shred it and mix it with some bbq sauce, chopped jalapeños and cheddar. Ham and cheese works too. Pepperoni, mozzarella and marinara...yum. You're only limited by your imagination.