Empanada Dough Recipe

Simple Empanada Dough

Pillsbury Crescents, Butter Flake. Another premade dough, another pillsbury product. This premade dough is used for only a savory type of empanadas. This dough without a doubt should not be used for the sweet types of empanadas. The reason for that is it would give a buttery taste which isn't good for a sweet empanada.

Homemade Empanada Dough Recipe for Baking Recipe Empanadas recipe

Add egg and pulse until just combined. Dissolve salt in warm water. Add gradually to the food processor and pulse until a soft dough ball forms. Place dough ball into a bowl and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes. Dust a work surface with flour and knead dough for 1 minute. Roll out thinly and cut into rounds.

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Whisk water and egg yolk together in a small bowl until smooth; pour into the well and mix to form a stiff dough. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes. Roll dough with a rolling pin until thin, dusting with flour as needed to prevent sticking. Brush melted butter over top and roll.

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Drizzle 3/4 cup ice water and 2 tablespoons olive oil into the bowl. Mix with a fork until just combined. Transfer onto a work surface and knead just until dough is smooth, about 2 minutes. Shape into a ball and wrap the ball in plastic wrap. Let rest for 5 minutes. Line a baking sheet with parchment paper.

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Place the filling in the middle and fold the dough over, pressing the edges together. Then use a fork to seal the edges. When you are ready to bake, preheat the oven to 375°F. Whisk together the egg and water. Brush over the empanadas and bake for 15 to 20 minutes until golden brown.

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Saute the meat: Add the minced/blended meat to the pan and season with cumin, garlic powder, salt, oregano and nutmeg. Mix together with the tomatoes and onions and cook for 5 more minutes. Remove from heat and set aside. Prepare the yeast for the dough: In a medium bowl, mix together the warm water and yeast.

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Oven: Preheat the oven to 375°F. Whisk to combine the egg and water for the egg wash. Place filled empanadas on a baking sheet lined with parchment paper. Brush the top of each empanada with egg wash. Bake for 25 to 27 minutes, until light and golden on top. Cool for 10 minutes before serving.

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Mix dry ingredients. Mix the flour with the salt in a large bowl to combine. Add wet ingredients. Add the melted butter, egg yolks, and water to the flour mixture. Work the dough. Mix together until a dough begins to form. Transfer to a flour dusted surface and continue to knead until a consistent ball of dough forms.

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Instructions. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, softened butter, sugar, and salt on medium speed until thoroughly blended. With the motor running, slowly add in cold water and mix until a soft and pliable dough forms, 5 to 7 minutes.

Empanada Dough Recipe

Add flour, butter cut into small pieces, egg, water, and a pinch of salt to a food processor fitted with a dough blade. Pulse until the mixture resembles coarse crumbs. Wrap the ball of dough tightly in the plastic wrap and place it in the refrigerator for 30 minutes. After 30 minutes, remove the dough from the fridge.

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Heat olive oil over medium-low heat. Add onion, season with a little salt, and cook for 10 minutes, stirring often. Add garlic and diced red pepper. Cook for another 10 minutes, stirring often. Add chili powder, cumin, sweet paprika, and oregano. Cook for 2 minutes. Increase heat to medium and add the ground beef.

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Cut the butter and lard (or shortening) into the flour mixture with a pastry cutter or with 2 butter knives until fairly well blended. Whisk the egg yolks with 3/4 cup water. Stir in 1/2 cup of the water-egg mixture, a little bit at a time, until the dough starts to come together smoothly, adding more as needed.

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Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms. To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together. Split the dough into 2 large ball, flatten slightly into the shape of disks.

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Protein, such as ground or shredded beef, diced or shredded chicken, fish, beans and cheese. One or two vegetables, usually onions, peppers, cooked potato, or spinach. Other favorite ingredients include olives, and sweet potatoes; or sweet ingredients, such as guava paste, or any of your favorite fruit jams.

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Whisk the egg in a separate bowl. Now it is time to add the beaten egg and drizzle the water in a steady stream while the kitchen machine pulses. At this point, you will get a consistent flaky dough. Take the dough out of the kitchen machine and wrap it in foil. Let it rest in the refrigerator for an hour.

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Top with 1 Tablespoon a cheese. Fold pie crust circle in half, keeping the filling inside, and press edges down with a fork. Repeat steps 9 and 10 for all empanadas. Arrange empanadas on cookie sheet. Beat egg in a small bowl and brush on top of each empanada. Bake for 12 - 15 minutes or until tops are golden.