Empanada Dough
Argentine foundation for endless filling possibilities
Empanada Dough
8
Calories/serving: 158Protein/serving: —Fat: —Carbs: —Fiber: —Sugars: —Sodium: —Iron: —8 empanada discs
Ingredients
- 2cups all purpose flour
- 1cup water
- 3.5tablespoons butter
- 2teaspoons salt
Instructions
1Cut the butter into 1/4 inch cubes.
2In a bowl, mix the flour with salt.
3Mix the butter into the flour mixture using your fingertips.
4Add the water and mix until the dough comes together.
5Knead the dough for a few minutes until it becomes smooth.
6Cover and let the dough rest for 15 minutes.
7Roll the dough to 1/8 inch thickness.
8Using a template or empanada disc cutter, cut the dough into discs. These can be 5 inches for regular empanadas, or 3.5 inches for cocktail size empanadas.
9Place the discs on a floured surface and refrigerate until you are ready to use.
Chef's Notes
Simple Proportions
The dough follows a simple ratio: 4 parts flour, 2 parts water, 1 part butter. This creates a sturdy dough that won't tear when filled and shaped.
Make Ahead Tips
The dough can be made ahead and refrigerated for up to 2 days or frozen for 2 months. Roll and cut when ready to use.