Empanadas are a beloved dish across many cultures, known for their flaky, buttery crust that encases a variety of savory or sweet fillings. The perfect empanada dough should be easy to work with, versatile enough to handle any filling, and yield a tender, golden exterior when baked or fried. This recipe ensures just that, combining basic ingredients to create a dough that’s soft yet firm enough to hold its shape, making it ideal for any occasion, from a casual snack to an elegant appetizer. Whether you’re filling them with meats, vegetables, or something sweet, this dough will become your go-to base for delicious empanadas.
Ingredients:
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg
- 1/2 cup cold water (plus more if needed)
- 1 tablespoon vinegar (white or apple cider)
Instructions:
- Mix Dry Ingredients: In a large bowl, whisk together the flour and salt until well combined.
- Incorporate Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs.
- Add Wet Ingredients: In a small bowl, whisk together the egg, cold water, and vinegar. Gradually pour this into the flour mixture, stirring gently with a fork or spatula to combine.
- Knead the Dough: Once the dough starts to come together, transfer it to a lightly floured surface. Knead gently until the dough forms a smooth ball. Be careful not to overwork the dough; it should be just combined and soft.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This allows the butter to firm up and the dough to become easier to roll.
- Roll and Shape: After chilling, roll the dough out on a floured surface to about 1/8-inch thickness. Use a round cutter or the rim of a glass to cut out circles of the desired size for your empanadas.
- Fill and Seal: Place your filling in the center of each dough circle. Fold the dough over to create a half-moon shape, pressing the edges together with a fork to seal.
- Bake or Fry: Bake the empanadas in a preheated oven at 375°F (190°C) for about 20-25 minutes, until golden brown. Alternatively, you can fry them in hot oil until crispy and golden.
This dough recipe makes enough for about 12-15 medium-sized empanadas. Adjust the filling and size as needed for your preferences!
