Homemade Empanadillaempanada Dough Recipe 445

Steps:

• Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. 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. Turn ball into a bowl and wrap tightly with plastic wrap. Refrigerate at least 30 minutes.
• Dust a work surface with flour and knead dough for 1 minute. Roll out thinly and cut into discs. Freeze discs for later use or use right away for your favorite sweet or savory empanadas.

Steps:

• Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
• Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
• Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.

Steps:

• Combine flour, baking powder and salt in large bowl. Cut in lard with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add water, stirring until mixture forms ball.
• Place dough on lightly floured surface; knead 5 min. or until smooth and pliable. Wrap tightly in plastic wrap; set aside while preparing empanada filling.

Steps:

• In a mixer bowl, add flour and butter. Mix until mixture looks like wet sand. Add egg water, salt and vinegar and mix until dough comes together into a ball and knead it a little until all ingredients in incorporated. Place dough in refrigerator until chilled about 30 minutes. On a floured surface roll out dough with a rolling pin into about 1/4 in. thick dough similar to rolling out a pie crust. Cut into about 5 inch circles (or how ever big you want) using a bowl or circle cutter. Fill circles with piccadillo (or any spicy meat filling) in center. Wet edges and fold in half to seal. Dip fork into water and crimp closed with fork. Deep fry in hot until lightly browned. Watch video here at: https://www.youtube.com/watch?v=0jkP-napJQo&feature=em-subs_digest