Simple Empanada Dough For Baking Recipes

Steps:

• In a large bowl sift together flour and salt.
• Blend in the cold butter cubes using you fingers or a pastry blender until the mixture resembles coarse meal (the mixture should be pea-size).
• In a small bowl whisk together egg, ice water and vinegar.
• Add to the flour mixture, stirring with a fork just until incorporated (the mixture will look somewhat lumpy).
• Transfer the mixture onto a LIGHTLY floured surface.
• Gather the dough together with your hands and gently knead with the heel of your hand once or twice (just enough to bring the dough together, do not overwork the dough or it will be tough!).
• Form the dough in a semi-flat ball or rectangle.
• Cover the dough tightly with plastic wrap and chill for 1 hour or up to 8 hours.
• Roll out the dough, then cut into desired size circles.
• Fill with favorite fillings then close the dough over the filling as you would a pierogi.
• Brush the ends with egg wash then seal together with a fork.
• Bake as desired.

Steps:

• Whisk together the 2 cups flour, salt, and sugar in a bowl until evenly blended; make a well in the center of the mixture. Whisk the egg yolk and water together in a small bowl until smooth; pour into the well and mix to form a stiff dough. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Roll the dough with a rolling pin until thin, sprinkling with flour to prevent from sticking. Brush with melted butter and roll it like a jelly roll. Cut with a sharp knife into 1 1/2-inch slices. Roll each piece into a circle and fill with about 1 tablespoon filling. Fold over into half moons and seal.

Steps:

• In a mixing bowl combine the masa harina, flour, cornmeal, baking powder, Southwest seasoning, salt, and pepper, mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.

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 large skillet, heat the oil over medium heat. Add the onions and garlic and cook about 6 minutes, until translucent. Crumble in the beef and add the paprika, cumin, salt and pepper. Cook until the beef is browned about 10 minutes, stirring frequently.
• Drain off the excess grease. Stir in the vinegar. Transfer to a bowl and refrigerate for about 1 hour, until chilled. Stir in the olives and hard boiled egg whites.
• If baking the empanadas, preheat the oven to 425 degrees F. and coat 2 baking sheets with vegetable oil.
• When working with the empanada disks, always keep all but the disk you're working with covered with a damp towel (not too wet). If the disks are very firm, place them 1 at a time on a lightly floured surface and use a rolling pin to roll them to 1/2 to 1 inch larger than they are - to make them a little more pliable.
• To fill: lay an empanada disk on the work surface. Place about 1 1/2 Tablespoons of the meat mixture in the center of the dough disk. Tuck a cube of cheese into the center of the filling. Use your finger to wet the edges of the disk with water and fold over to seal. Gently press the tines of a fork along the edge to crimp. Lay the empanada on a baking sheet and cover with a damp towel. Repeat with the remaining filling and dough disks.
• Brush the tops of the empanadas with vegetable oil and bake until golden brown, about 15 to 18 minutes. Serve hot!
• If frying the empanadas, fill a skillet 3/4 inch deep with vegetable oil and heat to 360 degrees F, over medium heat. Preheat the oven to 200 degrees F. Line 2 baking sheets with paper towels. Fry the empanadas in the oil until golden brown and crisp - about 4 to 6 minutes, turning once. Remove with tongs, letting the excess oil drip off back into the pan. Transfer to a paper towel lined baking sheet and kepp warm in the oven while you fry the remaining empanadas. Serve hot.

Steps:

• Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
• Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
• Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
• Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
• To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.

Steps:

• In a food processor, combine flour, cornmeal, sugar, and salt. Add shortening; process 5 seconds. Add yolks and 3/4 cup water; process until dough is very soft, about 5 minutes. Turn out onto a lightly floured work surface; knead until smooth. Cover; let rest 30 minutes before using.

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 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.