Empanada Dough10 Reviews
- Prep: 20 min
- Ready In: 20 min
“This basic dough can be filled with Empanada Pork Filling, then fried or baked.” - by lola
Original recipe yields 24 empanadas
- 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.
- 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.
Amount Per Serving (24 total)
- 62 cal
- 1.3 g
- 11.2 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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. ..." See moreThanks!"
"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, ..." See morechicken bouillon powder, bay leaf, paprika. Topped with sour cream and salsa."
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