Mar 18 2008

How to make empanada dough for frying

Print This Post Published by Laylita at 11:35 am under All, Basics, Empanadas, South America

Empanada dough for frying

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:

  1. Mix the flour, salt and baking powder in a food processor.
  2. Add the pieces of butter, orange juice and sparkling water until dough clumps begin to form.
  3. Form a ball with the dough and knead lightly.
  4. Place the dough in bowl, cover and let rest at room temperature for about an hour.
  5. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).
  6. Use immediately or store in the refrigerator or freezer to use later.

2 Responses to “How to make empanada dough for frying”

  1. Gretchen Noelleon 18 Mar 2008 at 9:32 pm

    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.

  2. Laylitaon 19 Mar 2008 at 1:23 pm

    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!

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