Perfect Empanada Dough: A Kitchen Delight
Step-by-Step Guide to Making the Perfect Empanada Dough
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
appetizers
hors doeuvres
main dish
side dish
snacks
bake
fall
picnics
spring
summer
winter
kid friendly
mexican
flour
dinner
comforting
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3/4 teaspoon salt
- 2 1/2 cups all purpose flour
- 1/3 cup sour cream
- 1 large egg yolk
- 2 1/2 teaspoon yeast
- 1/2 tablespoon sugar
- 1/2 cup milk divided
- 1 large egg lightly beaten
- 5 tablespoon butter melted, cooled
- 1 1/4 cup cornmeal
- 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
The Art of Crafting the Perfect Empanada Dough
As a home cook with a passion for creating culinary delights, I stumbled upon a recipe that has forever transformed my empanada-making game: The Perfect Empanada Dough. This foolproof recipe yields a versatile dough that can be filled with a wide array of savory or sweet ingredients, making it an ideal choice for any occasion.
Whether you're a seasoned empanada enthusiast or a novice cook looking to impress your guests, this comprehensive guide will walk you through every step of the dough-making process. With clear instructions and a touch of inspiration, you'll discover the secrets to crafting the most delectable empanadas that will tantalize your taste buds and leave your guests clamoring for seconds. So gather your ingredients, preheat your oven, and embark on this culinary adventure that will unlock the secrets of creating the perfect empanada dough.
Step-by-step
- Combine yeast, sugar, and milk, let stand until foamy.
- Beat in remaining milk, egg, egg yolk, sour cream, and butter.
- Sift together flour, cornmeal, and salt, gradually beat into wet ingredients.
- Form dough into a ball, place in an oiled bowl, cover, and let rise for 1 hour.
- Preheat oven to 450F (230C).
- Divide dough into 24 pieces, shape into balls, and roll out into 4-inch rounds.
- Place filling on bottom 2/3 of round, fold in half, and seal edges.
- Bake for 10-15 minutes, or until golden.
