Simple Empanada Dough
A simple empanada dough which holds fillings well and doesn't have the sensitivity to overstirring and kitchen temperature of butter-based recipes. Texture is rather dense vs flaky. I used for Saltenas which are Bolivian/Argentinian Empanadas.
A simple empanada dough which holds fillings well and doesn't have the sensitivity to overstirring and kitchen temperature of butter-based recipes. Texture is rather dense vs flaky. I used for Saltenas which are Bolivian/Argentinian Empanadas.
- Carbohydrate 19.2820022221111 g
- Cholesterol 56.4 mg
- Fat 12.7719633333333 g
- Fiber 0.688250011920929 g
- Protein 4.26530833333333 g
- Saturated Fat 1.27732 g
- Serving Size 1 1 Serving (50g)
- Sodium 19.1886666666667 mg
- Sugar 18.5937522101902 g
- Trans Fat 0.439890666666668 g
- Calories 209 calories
Step-by-step
- Mix flour, sugar, salt and achiote. Achiote may not be easy to find try a latino grocery.
- Beat together eggs, oil, and half a cup of water. Stir into the dry ingredients ( ie. the flour mixture) to form a soft yet slightly sticky dough. The best way to get the right amount of dough for the 15 circles we need to to make after that is taking about the size of a golf ball for each empanada and flattening it so it lays fairly thin on a floured surface.
Should the liquid go in all at once or in stages when building a pastry base? Pour the beaten egg, oil, and water mixture into the dry well in a single stream to hydrate the unbleached flour evenly without creating dry pockets at the bottom of the bowl. Vegetable oil replaces solid fat here, meaning gluten development does not suffer from aggressive mixing. Overworking butter doughs creates toughness, but this formulation requires thorough combination to achieve its characteristic dense structure.
Portioning and Rolling Technique
Divide the mass immediately into fifteen portions weighing roughly fifty grams each, rolling each piece into a smooth ball before flattening. Dust the work surface lightly with flour to prevent sticking, then roll outward from the center to maintain an even thickness of two millimeters. If the dough springs back while rolling, rest it under a damp cloth for ten minutes to relax the gluten strands. Ground achiote provides a distinct golden hue and subtle earthy note, though paprika serves as a viable direct substitute if Latin grocers are unavailable. Seal the edges firmly with a crimp to contain moist fillings during baking or frying.
- Dry patches in the bowl indicate under-hydration; add water by the teaspoonful until the dough yields to pressure.
- Shrinking circles during rolling mean the gluten is tense and requires a short resting period.
- Tear resistance improves when the dough rests at room temperature rather than straight from a cold draft.
