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3-Step Flaky
Empanada
Dough
This
3-step Flaky Empanada Dough
recipe is easy to prepare and yields empanadas with a delicious flaky crust.
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When fried, the empanadas puff up and have a light and tender texture.
Ingredients
Cornmeal
All-purpose flour
Chicken bullion
Baking powder
Egg
Unsalted butter
Oil
Water
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Add cornmeal to a food processor and pulse for 30 seconds to make the cornmeal texture finer.
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Add flour, bullion, and baking powder to the food processor and pulse to mix the ingredients.
Add butter, oil, and egg white to the food processor.
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Pulse flour mixture until crumbly. With the processor running, add ¼—½ cup of water so the dough comes together.
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Shape the dough into a ball. There is no need to knead the dough.
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Wrap the empanada dough in plastic wrap and refrigerate it for about an hour.
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Bring empanada dough to room temperature. Flatten using a
tortilla press
.
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Add your favorite filling.
Use fork tines to seal the edges of the empanadas.
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Or braid the edges of the dough.
Go to video
.
Fry until golden
Or brush the tops with egg wash and bake instead!
Enjoy!!!
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FULL RECIPE
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RECIPE
Serve with
Chimichurri Sauce
.