3-step Flaky Empanada Dough
recipe is easy to prepare and yields empanadas with a delicious flaky crust.
When fried, the empanadas puff up and have a light and tender texture.
Add cornmeal to a food processor and pulse for 30 seconds to make the cornmeal texture finer.
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.
Pulse flour mixture until crumbly. With the processor running, add ¼—½ cup of water so the dough comes together.
Shape the dough into a ball. There is no need to knead the dough.
Wrap the empanada dough in plastic wrap and refrigerate it for about an hour.
Bring empanada dough to room temperature. Flatten using a
Add your favorite filling.
Use fork tines to seal the edges of the empanadas.
Or braid the edges of the dough.
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Fry until golden
Or brush the tops with egg wash and bake instead!