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Empanada Dough

Empanada Dough

  • Prep

    20 m
  • Ready In

    20 m
lola

lola

This basic dough can be filled with Empanada Pork Filling, then fried or baked.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 62 kcal
  • 3%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Whisk together the 2 cups flour, salt, and sugar in a bowl until evenly blended; make a well in the center of the mixture. Whisk the egg yolk and water together in a small bowl until smooth; pour into the well and mix to form a stiff dough. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  2. Roll the dough with a rolling pin until thin, sprinkling with flour to prevent from sticking. Brush with melted butter and roll it like a jelly roll. Cut with a sharp knife into 1 1/2-inch slices. Roll each piece into a circle and fill with about 1 tablespoon filling. Fold over into half moons and seal.
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Reviews

TaraV1976
78

TaraV1976

4/28/2010

I decreased the sugar to about a tbs. and ended up adding some more water to make the dough pliable. My empanadas turned out well. Make sure and roll your dough out well, so they aren't too thick. Thanks!

Linda Farrell
45

Linda Farrell

1/13/2011

We blend 1T butter with 6T shortening with 2 knives, then follow these directions. Our filling was a mixture of shredded chicken breasts, onions, hard boiled eggs, green olives, cumin, chili powder, chicken bouillon powder, bay leaf, paprika. Topped with sour cream and salsa.

court84
35

court84

3/29/2010

Good texture, but much too sweet. Would be good for banana empanadas.

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