Recipe: Empanada dough
Makes 4 regular size empanadas or 8cocktail size | Prep Time 2 hour |
- 2 cups all purpose flour
- 1 cup water
- 3 tbsp butter
- Roll the butter very thin in between plastic wrap or parchment paper (better)
- Place in the freezer until very hard.
- Begin by mixing salt and flour and add the water slowly, mixing until it forms a cohesive ball. Knead a little until it is easily stretchable.
- Roll the dough thin. Fold in 3 and roll again. Repeat 2 times.
- Add butter in the center of the dough and fold. Roll thin and repeat 2 times. If the dough becomes too soft place in the refrigerator for 10 to 20 minutes to give the butter a chance to solidify again.
- Allow to rest for 20 minutes and roll out until it is about 1/8 of an inch.
- 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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