Tips for some delicious empanadas:
Can I freeze the empanada dough?
I do not recommend it. The dough gets very difficult to work.
Is this dough good for fried empanadas?
Yes, the recipe for the dough is the same. Heat the oil to 350F or 180C, no more, or the empanadas will remain raw inside and very golden on the outside.
What can I do so the empanadas do not burst in the oven?
Why do you recommend dividing the dough into portions, not rolling half, and cutting the rounds with a plate?
The more times you roll the dough, gather leftovers, and use it again, the more challenging to work the dough becomes. It loses flexibility, and the dough bakes hard because it develops a lot of gluten.
Do you have a sweet empanada dough recipe to recommend?
Yes, this one is easy to work with and has a great flavor: Pear Empanadas.
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, Fried Shrimp and cheese Empanadas are found in coastal towns and restaurants. Kids are usually big fans of the Cheese Empanada.
For more filling recipes, I recommend:
• 1 cup whole milk
• 1 cup of hot water
• 1 tablespoon fine salt
• 1000 grams all-purpose flour
• 2 eggs
• 180 grams lard, butter or shortening, melted
1. Make a brine with the milk, hot water, and salt, and stir to dissolve the salt completely.
2. Mix the flour and eggs in a large bowl or stand mixer with the paddle attachment, and 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, add the brine with the mixer running on low speed until the dough is soft and flexible. If you need more moisture, keep adding water (1 teaspoon at a time).
4. Separate the dough into 20 portions and cover with a moist cloth. Work each piece individually, rolling until thin, cut in a circle of about 7″ and fill with your choice of filling and bake.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Savory
- Method: Baked
- Cuisine: Chilean
- Serving Size:
- Calories: 281
- Sugar: 0.8 g
- Sodium: 357.2 mg
- Fat: 10.8 g
- Saturated Fat: 4.3 g
- Carbohydrates: 38.9 g
- Fiber: 1.4 g
- Protein: 6.1 g
Keywords: Empanada dough, Chilean cuisine