Masa Para Empanadas Empanada Dough Recipes

STANDARD MASA FOR EMPANADAS

Masarepa is cornmeal that has been precooked, dehydrated and ground into a fine powder. It's used all over Colombia, Venezuela and Bolivia for a variety of recipes, including arepas and empanadas.

Provided by J. Kenji López-Alt

Categories snack, finger foods, pastries, project, appetizer

Time 30m

Yield About 24 (3-inch) empanadas

Number Of Ingredients 2

Standard Masa for Empanadas image

Steps:

Combine masarepa, salt and 2 cups tepid water in a large bowl. Stir with your hands and massage into a smooth dough.
Take a small ball in your hand and press it flat. If the dough cracks, add more water, 1 tablespoon at a time, until it is smoother and workable. (Small cracks around the edges are OK.)
Cover masa and set aside to rest for at least 15 minutes before using. Masa can be made several days in advance and stored in the fridge in a zip-top bag.
For empanada assembly and cooking instructions, proceed to Step 6 of this Colombian Beef and Potato Empanadas recipe.

Ingredients

2 cups yellow masarepa (about 10 ounces)
1 teaspoon kosher salt

AUTHENTIC EMPANADA PASTRY DOUGH

Try this easy and authentic empanada pastry dough! Quick to make since all ingredients are mixed in a food processor, then kneaded just very quickly and it's done. You can make it in advance, just cut it into discs, and freeze for later use.

Provided by Fioa

Categories World Cuisine Recipes Latin American South American Argentinian

Time 45m

Yield 12

Number Of Ingredients 5

Authentic Empanada Pastry Dough image

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.

Nutrition Facts : Calories 115.7 calories, Carbohydrate 15.9 g, Cholesterol 25.7 mg, Fat 4.5 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 2.6 g, Sodium 200.8 mg, Sugar 0.1 g

Ingredients

2 cups all-purpose flour, sifted
¼ cup unsalted butter, chilled and cubed
1 egg
6 tablespoons warm water
1 teaspoon salt

EMPANADA DOUGH RECIPE - MASA PARA EMPANADAS

This recipe produces a sweet dough that contrasts perfectly with savory fillings. Empanada dough is less flaky than pie crust (although you can substitute frozen pie crust dough in a pinch) - it has a tender texture that soaks up the filling. This dough can be used for baked or fried empanandas. If you are going to fry the empanadas, omit the egg yolk and roll the dough out slightly thinner (less than 1/4" thickness).

Provided by Codebates

Categories Quick Breads

Time 1h15m

Yield 10 10-12, 6 serving(s)

Number Of Ingredients 7

Empanada Dough Recipe - Masa Para Empanadas image

Steps:

Sift the flour into a bowl. Stir in the salt and the sugar.
Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended.
Whisk the egg yolks wiht 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain.
Turn dough out onto a floured surface, and roll into desired thickness.
Makes enough dough for 10-12 large empanadas.

Nutrition Facts : Calories 600.9, Fat 31.6, SaturatedFat 13.1, Cholesterol 89.8, Sodium 426.4, Carbohydrate 68, Fiber 2.2, Sugar 4.5, Protein 9.5

Ingredients

4 cups flour
1 -2 teaspoon salt
2 -3 tablespoons sugar
2 tablespoons butter, chilled
12 tablespoons lard or 12 tablespoons vegetable shortening, chilled
3/4-1 cup water
2 egg yolks

More about "masa para empanadas empanada dough recipes"

MEXICAN MASA EMPANADAS RECIPE - MASA EMPANADAS

Web May 2, 2019 Make your masa dough. Mix the masa harina with the hot water and knead into a cohesive dough, about 2 or 3 minutes. You may …
From honest-food.net
Ratings 7
Calories 125 per serving
Category Appetizer, Snack

Make your masa dough. Mix the masa harina with the hot water and knead into a cohesive dough, about 2 or 3 minutes. You may need slightly more or less water: What you want is a moist masa that does not stick to your hands.
Cut out two sheets of plastic from a supermarket produce bag; the flimsy ones. These are better than heavy plastic. Put one sheet on your tortilla press, then pull off about 40 grams of masa dough, a bit larger than a walnut, or exactly the size of a walnut in its husk. Roll it into a ball and set it on the plastic. Put the other piece of plastic over it and press down with your hand a bit to flatten the dough somewhat. Lever your tortilla press down hard, but not all the way. Flip the tortilla over and lever it down again. This makes an evenly flat tortilla.
Get a large frying pan or heavy pot and pour enough oil to come up at least 1 inch up the sides, and ideally 2 inches. Heat it to between 325°F and 350°F.
Peel off the top piece of plastic and spoon a heaping tablespoon, more or less, onto the side of the dough closest to the lever, leaving about 1/2 inch space from the edge of the dough.

Masa Para Empanadas Empanada Dough Recipes

STANDARD MASA FOR EMPANADAS

Masarepa is cornmeal that has been precooked, dehydrated and ground into a fine powder. It's used all over Colombia, Venezuela and Bolivia for a variety of recipes, including arepas and empanadas.

AUTHENTIC EMPANADA PASTRY DOUGH

Try this easy and authentic empanada pastry dough! Quick to make since all ingredients are mixed in a food processor, then kneaded just very quickly and it's done. You can make it in advance, just cut it into discs, and freeze for later use.

EMPANADA DOUGH RECIPE - MASA PARA EMPANADAS

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