Recipe: Empanada dough
Makes 4 regular size empanadas or 8cocktail size | Prep Time 2 hour |
- 2 cups all purpose flour
- 1 cup water
- 3.5 tbsp butter
- 2 tsp kosher salt
- Cut the butter into 1/4 inch cubes
- Mix flour with salt.
- Mix the butter into the dough, using your finger tips to press both together. Keep doing this until the butter is more or less distributed.
- Add water and mix well using your palms and fingers to bring everything together.
- Knead using the following motion: stretch the dough a little bit with the palm of one hand. Roll towards you into a ball, turn 90 degrees and repeat several times until the dough is uniform and elastic.
- Allow to rest for 15 minutes.
- Roll the dough to about 1/8 inch.
- Fold into third’s as a book and roll again.
- Repeat from 3 to 6 times.
- Allow the dough to rest again for 15 minutes.
- Roll one final time to about 1/8 inch thick.
- Cut the roll using a disc of the appropriate size (5 inch for regular size empanada, 3.5 for cocktail size.)
- Place in the refrigerator until ready to use.
Most Argentines buy their empanada dough, available in every food market in Argentina.
The dough was developed by Chef Daniel Morduchowicz to produce a crispy exterior and a very soft, supple interior. It is semilaminated, borrowing techniques from French pastry making.
The proportions are 4 flour, 2 water and 1 butter.
Empanadas are crimped with different styles to indicate what is inside. Everybody has their own interpretation, with some traditions usually respected
Play around with the stuffing ingredients and create your own version. Take these recipes only as a guide towards your own creative ways to make this dish.
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