Empanada Dough
Empanada Dough is a staple of traditional cuisine in many countries, especially in Argentina and throughout Latin America. While there are countless variations, this simple butter-based recipe is perfect for beginners. Its beauty lies in its versatility. It can be adapted for both sweet and savory fillings, offering endless flavor possibilities to explore. An important tip: let the dough rest in a covered bowl at room temperature for 30 minutes before working with it. This step ensures the perfect texture for your empanadas.
Add <quantity>1<unit>tsp</unit></quantity> of salt and <quantity>1<unit>tsp</unit></quantity> of sugar to <quantity>250<unit>ml</unit></quantity> of lukewarm water and stir
Place <quantity>500<unit>g</unit></quantity> of all-purpose flour and <quantity>40<unit>g</unit></quantity> of butter in a large bowl
Crumble the butter with the flour until you get a sandy texture
Gradually add the water, kneading the mixture until the dough comes together
Dust a work surface and turn out the dough. Knead the dough until smooth and firm
Shape the dough into a ball, place in a bowl and cover with a kitchen towel. Let it rest for at least 30m to relax
Divide the dough into <quantity>50<unit>g</unit></quantity> pieces and form into balls
Roll each ball into a disc of approximately <quantity>15<unit>cm</unit></quantity> in diameter
Flour a bowl and place the discs in it, dusting between each one. The empanada dough is ready
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