Empanada Dough

Empanada Dough 

I’ve tried a few different recipes for the dough, some use vegetable shortening, butter, or a combination of both. I prefer to use butter. Who doesn’t love butter (vegans: you can substitute the butter for shortening) it makes the dough flakier, crispy, and buttery, of course! The key to making awesome pastry dough is to keep everything chilled. The butter and water need to be super cold, so don’t take them out of the fridge until they are called for.

This recipe makes 12 large or 24 small pastries:

  1. In a large bowl, sift flour and salt.
  2. Add cubed butter. Blend with finger tips (be careful here since you don’t want to add to much heat to the butter. Only use your finger tips) or use a pastry cutter. Blend until resembles coarse meal with some butter lumps.
  3. Beat egg, water, and vinegar in a small bowl with a fork.
  4. Add liquid mixture to flour mixture. Use a fork to bind together.
  5. Once the liquid has been absorbed, turn dough over onto a flat surface and gently knead a couple of times to make smooth and combine any remaining pieces of flour or butter.
  6. Form dough into a rectangle and cover in plastic wrap. Chill for AT LEAST 1 HOUR! (I prefer to make dough and fillings the night before since everything needs to be cold)

Empanada Dough

This is what the dough should look like before it goes in the fridge to chill.


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