The process to make empanada dough for frying is very similar to the empanada dough for baking. A few differences are that this dough doesn’t include egg, has a little bit less butter, but adds baking powder and little bit of orange juice. The orange juice gives the dough a nice flavor, while the baking powder gives the empanadas that light fluffy look when you fry them. This dough is used primarily for empanadas de viento or fried cheese empanadas, but can also be used to make any type of fried empanada.
3 cups all purpose flour
1/4 tsp salt
1 tsp baking powder
1 stick of butter (4 oz), cut in 8 pieces
2 tbs orange juice
1/2 – 2/3 cup chilled sparkling water or still water
- Mix the flour, salt and baking powder in a food processor.
- Add the pieces of butter, orange juice and sparkling water – add 1/2 cup of the water to start and then add more as needed or until dough clumps begin to form.
- Form a ball with the dough and knead lightly.
- Place the dough in bowl, cover and let rest at room temperature for about an hour.
- Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). It’s really important to get the discs very thin since they cook very quickly when you fry them, if after cutting out the round shapes they are still thick,try rolling each disc a little more until it is very thin. Another way to do this is to make small round balls with the dough and then use a rolling pin to roll out each one individually. The discs don’t have to be perfectly round.
- Use immediately or store in the refrigerator or freezer to use later.