Description
Golden, flaky empanada dough weaves Argentine culinary magic into pastry perfection. Crisp layers of buttery richness promise delectable handheld delights you’ll savor with each delicious bite.
Ingredients
Scale
Main Ingredients:
- 2.5 cups (300 grams) all-purpose flour
- ½ cup (113 grams) unsalted butter, cold and diced
- 1 large egg
Fat/Liquid Ingredients:
- ⅓ cup (80 milliliters) cold water (plus more, if needed)
- 1 tablespoon (15 milliliters) white vinegar
Seasoning Ingredients:
- 1 teaspoon salt
- 1 teaspoon sugar (optional, for sweeter dough)
Instructions
- Combine flour, salt, and optional sugar in a spacious mixing vessel, thoroughly blending the dry components with a whisk to ensure even distribution.
- Introduce cold, diced butter into the flour mixture, methodically breaking it down using a pastry cutter or fingertips until the texture resembles scattered, coarse granules.
- Separately whisk the egg with chilled water and vinegar, creating a uniform liquid base that will bind the dough’s ingredients.
- Gradually incorporate the liquid mixture into the flour-butter combination, gently stirring with a fork until the ingredients begin to coalesce into a preliminary dough structure.
- Transfer the nascent dough onto a lightly dusted work surface, employing delicate kneading techniques to transform it into a cohesive, smooth sphere without excessive manipulation.
- Encase the dough in plastic wrap, allowing it to rest and stabilize in the refrigerator for a minimum of half an hour, which relaxes the gluten and enhances its rollability.
- After chilling, position the dough on a flour-sprinkled surface and carefully roll it to an approximate thickness of 1/8 inch, maintaining an even, consistent layer.
- Utilize a circular cutting implement or glass rim to create precise dough rounds, adjusting the diameter to match your specific empanada design requirements.
Notes
- Chilling the dough develops a flakier, more tender texture by allowing gluten to relax and butter to firm up, preventing tough pastry.
- Experiment with different vinegars like apple cider or white wine vinegar to subtly enhance the dough’s flavor profile without overwhelming the taste.
- Use cold butter and work quickly to maintain small butter pieces, which create delightful layers and a light, crispy crust when baked or fried.
- Swap wheat flour with gluten-free alternatives like almond or rice flour for those with dietary restrictions, adjusting liquid ratios to maintain dough consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snacks, Appetizer, Lunch
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg