Step-by-Step Guide to Making the Perfect Empanada Dough
- Carbohydrate 152.992829814693 g
- Cholesterol 303.0663175 mg
- Fat 41.7520559784926 g
- Fiber 6.83372538853339 g
- Protein 25.9003291443409 g
- Saturated Fat 23.6465444464325 g
- Serving Size 1 1 Dozen (310g)
- Sodium 280.965725695903 mg
- Sugar 146.159104426159 g
- Trans Fat 3.90490215058429 g
- Calories 1094 calories
Step-by-step
- In a large mixing bowl, place the yeast, sugar, and half the milk. Allow to stand for 5 minutes, or until the mixture is foamy. Beat in the remaining milk, egg, egg yolk, sour cream & butter.
- In another bowl, sift together the flour, cornmeal & salt. With an electric mixer set on low, gradually beat the flour mixture into the egg and milk mixture until the dough is smooth and elastic.
- Form the dough into a ball. Transfer to an oiled bowl, and turn to coat with the oil. Cover and let rise in a warm place for 1 hours. Punch down.
- Preheat oven to 450F / 230C / Gas Mark 8.
- Divide the dough into 24 pieces and shape into balls. Keep dough covered with a damp cloth.
- On a lightly floured surface, roll each piece of dough into a 4" (10cm) round. Use a cookie cutter to trim the edges.
- Place filling on bottom 2/3 of round & fold rounds in half, enclosing the filling. Seal the edges of the dough and crimp decoratively.
- Transfer the empanadas with a spatula to a lightly oiled backing sheet and bake them in the middle of the oven for 10-15 minutes, or until golden. Transfer to a cooling rack and cool before serving.
Flour anchors the entire structure of this dough, providing the gluten network necessary to trap expanding gases during the rise. Without a measured balance between dry components and dairy fats, pastry can quickly turn dense or rubbery instead of yielding a tender crumb. Incorporating sour cream alongside melted butter introduces lactic acid and additional fat droplets that shorten gluten strands, preventing toughness during mixing.
Temperature management dictates success when activating yeast. Milk should register between 105 degrees Fahrenheit and 110 degrees Fahrenheit before combining with the yeast and sugar; liquid exceeding 120 degrees Fahrenheit will kill the microorganisms entirely, resulting in flat, lifeless dough. Letting the sponge rest undisturbed for five full minutes allows the yeast to hydrate and produce carbon dioxide bubbles, signaling viable biological activity before the dry ingredients enter the bowl.
Cornmeal adds a distinct sandy bite and structural integrity, though it lacks gluten and requires careful handling so the dough does not tear during rolling. Keeping unworked portions covered under a damp linen cloth prevents surface dehydration while shaping individual rounds.
