A traditional and handy recipe for Empanada dough, you can use it for your oven or fried savory recipes. Enjoy. Empanadas are a staple of the Latin cuisine, found in all countries with different fillings.
Uses of Empanada Dough in Chile:
The most traditional ones are the Empanadas de Pino (onion, beef, hard-boiled egg, raisins) many families eat them every Sunday for the big family lunch. Also, the Fried Shrimp & Cheese Empanadas are found on coastal towns and restaurants. Kids are usually big fans of the Cheese Empanada.
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PinDescription
A basic empanada dough, perfect for the oven or to fry.
Ingredients
• 1 cup milk
• 1 cup of warm water
• 1 tablespoon salt
• 1 kilo or 2 pounds of all-purpose flour
• 4 egg yolks
• 180 grams shortening
Instructions
1. Make a brine with the milk, water, and salt, stir to dissolve the salt completely.
2. In a large bowl or on a stand mixer with the paddle attachment mix the flour and egg yolks, mix for a minute to incorporate. Add the melted shortening and work a little more, at this point you will see only crumbs.
3. To form the dough star adding the brine with the mixer running on low speed until the dough is soft and flexible. If you need more moisture, keep adding water.
4. Separate the dough into 20 portions and cover with a moist cloth. Work each piece individually, rolling until thin, cut in a circle about 7″ and fill and bake as directed on the recipe.
Keywords: Empanada dough, Chilean cuisine
It would be helpful to indicate how many empanadas this recipe makes, 1 dozen, 2 dozen ?
Depends on the size, for big (20 cm diameter) makes 12, medium (12 cm) 20.
It clearly states 20.
This is my favorite recipe of the dozens i’ve tried. I use King Arthur bread flour for its higher protein content (closer to Chilean flour) and fresh pork belly lard from a local Mexican grocery. I substitute a little white wine for some of the milk. I have had more reliable results measuring the ingredients with a digital kitchen scale set to metric. Our family prefers the typical Chilean jumbo rectangular empanadas and this recipe yields about a dozen (plus a couple more from scraps) so I make two batches and freeze some.
Thanks, Rick. I developed this recipe using King Arthur so I’m not surprised you have good results. It’s my favorite flour.
Thanks for sharing your tips and coming back to comment.
Can you please explain how you fold/seal the empañadas to look like the ones in the photo?
Hi, here you can see more on the pictures https://www.chileanfoodandgarden.com/chilean-beef-empanadas/
You seal them and then fold the sides. I will take a better step by step pictures of this soon.
Great site and recipes. Two things that I’ve found make a difference in this recipe: use real lard instead of shortening, and replace one of the egg yolks by a full egg. The egg white will add a slightly more brittle feel to the final product. Again, thanks for helping make our food more accessible to folks in English-speaking countries.
Thanks for your comments.