Best Mexican Empanada Dough Recipes

MEXICAN EMPANADA DOUGH image

Yield 4 empanadas

Number Of Ingredients 7

Steps:

Preheat oven to 375 degrees. In a stand mixer, add flour, baking powder and salt. Turn the mixer on low and drizzle in the oil until combined. Add the milk and vodka. Use the dough hook to kneed for 2-3 minutes on medium speed. The dough will be soft and pliable like a cookie dough. Form a ball and allow it to rest 10-15 minutes. Divide dough into 4 balls. Carefully roll each ball out into a 6-8" circle. Fill 1/2 with your favorite topping, moisten the edges, seal and crimp. Slash the top of each to release steam. Bake on a cookie sheet lined with parchment or non-stick pad 30 minutes or until brown and crisp.

Yield 15 servings

Number Of Ingredients 2

Bring to room temp and beat 8 oz cream cheese with 1 cup butter. Add 2 1/3 c flour and 1/2 teaspoon salt. Mix 1 minute. Turn onto a board and knead 1 minute. Wrap in plastic and refrigerate for 15 minutes to a day.
Preheat oven to 375. Roll out half dough to 1/4 inch thick. Cut out rounds 4-5 inches in diameter. Spoon 1.5 Tablespoons of filling and close with your fingers. Press edges with a fork to seal. Bake at 375 for about 20-25 minutes.

Steps:

Bring to room temp and beat 8 oz cream cheese with 1 cup butter. Add 2 1/3 c flour and 1/2 teaspoon salt. Mix 1 minute. Turn onto a board and knead 1 minute. Wrap in plastic and refrigerate for 15 minutes to a day. Preheat oven to 375. Roll out half dough to 1/4 inch thick. Cut out rounds 4-5 inches in diameter. Spoon 1.5 Tablespoons of filling and close with your fingers. Press edges with a fork to seal. Bake at 375 for about 20-25 minutes.