Mar 18 2008
How to make empanada dough for frying
Published by Laylita at 11:35 am under All, Basics, Empanadas, South America
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. This dough is used primarily for empanadas de viento or fried cheese empanadas.
Ingredients:
3 cups all purpose flour
1 tsp salt
1 tsp baking powder
1 stick of butter (4 oz), cut in 8 pieces
2 tbs orange juice
5-6 tbs chilled sparkling water or still water
Preparation:
- Mix the flour, salt and baking powder in a food processor.
- Add the pieces of butter, orange juice and sparkling water 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).
- Use immediately or store in the refrigerator or freezer to use later.
Thanks for this! This is probably a lot more similar to empanadas here than most recipes I have found. I bought tomates del arbol today to try your aji. Sachatomate they are also called here in Peru. Again, lovely site.
Thank you, Gretchen, despite all rivalry between Ecuador and Peru I think that there a lot of similarities (in food, customs, etc). Your aji is going to be so good with fresh tree tomatoes!