Best Empanada Dough Recipe Masa Para Empanadas Recipes

Empanada Dough Recipe - Masa Para Empanadas image

Provided by Codebates

Time 1h15m

Yield 10 10-12, 6 serving(s)

Number Of Ingredients 7

4 cups flour
1 -2 teaspoon salt
2 -3 tablespoons sugar
2 tablespoons butter, chilled
12 tablespoons lard or 12 tablespoons vegetable shortening, chilled
3/4-1 cup water
2 egg yolks

Steps:

Sift the flour into a bowl. Stir in the salt and the sugar.
Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended.
Whisk the egg yolks wiht 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain.
Turn dough out onto a floured surface, and roll into desired thickness.
Makes enough dough for 10-12 large empanadas.

Nutrition Facts : Calories 600.9, Fat 31.6, SaturatedFat 13.1, Cholesterol 89.8, Sodium 426.4, Carbohydrate 68, Fiber 2.2, Sugar 4.5, Protein 9.5

Empanada Dough Recipe - Masa para Empanadas image

Provided by @MakeItYours

Number Of Ingredients 7

4 cups flour
1-2 teaspoons salt
2-3 tablespoons sugar
2 tablespoons butter, chilled
12 tablespoons lard or vegetable shortening, chilled
3/4 - 1 cup water
2 egg yolks

Steps:

Sift the flour into a bowl. Stir in the salt and the sugar.
Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended.
Whisk the egg yolks wiht 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain.
Turn dough out onto a floured surface, and roll into desired thickness.
Makes enough dough for 10-12 large empanadas.
[blockquote shade=grur]
Guide's Response to User Reviews
"Thank you for the comment about using a pie crust. I agree that it is not as good as empanada dough. If you want to make small appetizer-size empanadas and want to deep fry them instead of bake them, thinly rolled out pie crust does work well. Sometimes puff pastry (masa hojaldre) can also be used for baked empanadas, as in
this recipe
for ham and cheese empanadas." -
Marian Blazes, Guide to South American Food