EMPANADA DOUGH
This recipe produces a sweet dough that contrasts perfectly with savory fillings. Empanada dough is less flaky than pie crust. it has a tender texture that soaks up the filling. This dough can be used for baked or fried empanandas.
Provided by Codebates
Categories Quick Breads
Time 30m
Yield 14 14, 14 serving(s)
Number Of Ingredients 6
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.
- Super fast and easy.
- This dough does not need to stand.
- Makes enough dough for 10-12 large empanadas.
Nutrition Facts : Calories 321, Fat 16.8, SaturatedFat 4.3, Cholesterol 66.4, Sodium 525, Carbohydrate 35.1, Fiber 1.2, Sugar 1.1, Protein 6.8
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