A traditional and handy recipe for Empanada dough, you can use it for baking or frying. Enjoy. Empanadas are a staple of Latin cuisine, found in all countries with different fillings.
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?
It is essential to keep an eye on them and prick them with a toothpick when they inflate so that the steam escapes and does not burst.
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:
Argentinian Empanadas (Mendocinas)
Homemade Empanada Dough Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 20
- Category: Savory
- Method: Baked
- Cuisine: Chilean
Description
A basic empanada dough, perfect for the oven or to fry.
Ingredients
Instructions
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.
Nutrition
- 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
Why is this recipe so drastically different from your cookbook? Were the recipes not edited or tested before printing the book? I orderred the Chilean Cookbook and on page 112 the dough calls for 1c. Whole milk, warm, 1/2 TBS salt, 4 1/2c flour, 1 egg, 6 TBS lard or butter. It omits the water altogether.
It's not that different, only different proportions. The swap of all milk, instead of water and milk, is to have fewer ingredients, as cookbook editors prefer, that's all. They both work well. I usually cook with what I have on hand at home, and I have made this recipe with those kinds of swaps many times with good results.
All recipes here in the blog and in the cookbook were tested more than 3 times.
In one of your photos, you show a large white rectangle on the dough? Can you explain what this is? Is it lard, cream cheese or ???
It is Havarti or Muenster cheese for Cheese Empanadas. After testing, I recommend grating the cheese at home first.