White Trash Empanadas Recipes
EMPANADA DOUGH
This empanada dough recipe can be used to make any kind of empanada, including chicken empanadas, potato and chorizo empanadas, and more.
Categories Quick & Easy Chill Gourmet
Yield Makes enough for 12 pastries
Number Of Ingredients 6
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.
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- In a medium bowl, mix together the corn flour and salt. Create a well in the center and pour in the water and olive oil. Mix until dough forms a ball. If the dough is on the drier side, add a splash or two of water until the dough feels moist and pliable. Wrap the ball of dough with plastic wrap and allow to rest on the kitchen counter for 15 to 20 minutes. Meanwhile, make the aji and filling.
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