EMPANADA DOUGH (RECIPE FOR FRYING) | KITCHEN GIDGET
Make empanadas at home from scratch with this easy empanada dough recipe! With just a few ingredients, this post will show you how to make empanada dough, which is ideal for frying with sweet or savory fillings. It can also be frozen like Goya empanada dough discos for use at a later time.
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together flour and salt. Using a pastry cutter or a fork, cut in the shortening until the flour resembles chunky sand.
- Make a well in the center of the flour and add vinegar and about 3/4 cup of the water. Stir with a fork until a shaggy dough forms. Add remaining water a tablespoon at a time if all the flour has not been moistened.
- Turn out onto a clean surface and gently knead into a smooth dough. Cover with plastic wrap and refrigerate for 1-2 days if not using immediately.
- Divide dough into 2-10 pieces (whatever is easiest to work with) and roll out to 1/8-inch thick. Cut into rounds using a cookie cutter or tracing a bowl with a knife.
- Discs can be filled immediately and cooked. If not using immediately, stack on top of each other with a piece of parchment or wax paper between each pastry. Place in a Ziploc bag and refrigerate for 1 day or freeze.
- If using from frozen, allow to thaw at room temperature for about 10-20 minutes before proceeding to recipe.
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