Empanada Dough

I’m making squash and black bean empandas for dinner tonight.

Here’s my version of empanada dough:

Empanada dough

  • 2 cups all-purpose flour
  • 1/4 cup corn meal
  • 1 1/2 teaspoons salt
  • 1/2 cup partially frozen butter (cut into small cubes, place them in the freezer until nearly frozen)
  • 1 egg
  • 1/3 cup ice water
  • 2 tablespoon vinegar

Directions

  1. In a large bowl sift together flour and salt.
  2. Blend in the cold butter cubes using your fingers until the mixture resembles pea-sized coarse meal.

  3. Whisk egg, ice water and vinegar in a bowl.
  4. Gradually add to flour, stirring until just incorporated (you don’t want to over mix or it will be tough, it’ll end up a bit lumpy).
  5. Put on a lightly floured surface and bring dough together with your hands. Gently knead with your hand once or twice (just to bring the dough together – don’t overwork it!!).
  6. Form the dough in a semi-flat ball.
  7. Cover the dough tightly with plastic wrap. Chill for at least one hour (can be chilled for up to 8).

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