Wednesday, April 22, 2015

Basic Empanada Dough

Basic Empanada Dough
(24 servings)


1 cup Milk
1 tbsp. Unsalted Butter
¾ cup Lard (can substitute regular shortening if desired)
1 pkg. Active Dry Yeast
2½ - 3 cups All-Purpose Flour
½ tsp. Salt
1 recipe Desired Filling
1 large Fresh Egg
1 tbsp. Water


In a medium sauce pan bring milk to a simmer.  Use medium heat for this part.  Remove from heat and add butter and lard.  Let stand for 10 minutes or until all has melted.  Check mixture temperature looking for something between 105-115 degrees.  Add yeast to the mixture and let stand an additional 10 minutes or until foamy.  In a large bowl, combine 2½ cups of flour with the salt.  Make a well in the center of flour and add the milk mixture.  Use your hands or a wooden spoon to mix.  Do this by pulling flour into the milk mixture until it forms a ball.  Add additional flour as needed.  Transfer ball to a floured surface and knead until smooth and elastic (about 5 minutes).  Knead in remaining flour as needed.  Place in a greased bowl, cover with a wet towel and place in a warm area out of drafts.  Let ball double in size (about 30 minutes).  Remove from bowl and punch down.  Roll into a long thin log and cut into 24 equal sized pieces.  Shape pieces into balls (if dough is sticky, chill 20 minutes).  On a lightly flour surface, roll each ball into about a 4 inch circle.  Prick dough with a fork and brush edges with an egg wash (whisk egg and water together in a small bowl).  Place a rounded tablespoon full of filling in the middle of dough.  Fold dough in half pressing edges to seal using fingers first and then crimp with a fork.  Place empanadas on a parchment paper lined rimmed baking sheet.  Prick all the empanadas twice with a fork and place in a pre-heated 425 degree oven for about 15 minutes or until they start to brown.  Remove and brush with the egg wash all over.  Return to oven for another 1-3 minutes or until golden brown.  Serve warm.

Note:               The lard gives a more authentic taste to the empanadas.  Lard is rendered from pork.  Regular shortening will give you a quality product too.  No need to buy lard if you might waste it.  Although you can freeze it for later use.

Ideas for Future Efforts

No comments:

Post a Comment