Recipe: Appetizing Turnover dough from scratch "Empanada dough"

Turnover dough from scratch "Empanada dough". A quick video on how to make Empanada dough from scratch. I also show you how to make the filling for a beef empanada. You can find premade empanada dough, similar to premade pie crust, at some chain grocery stores and at stores that specialize in Latin foods.

Turnover dough from scratch "Empanada dough" Preparation Sift flour with salt into a large bowl and blend in butter with your fingertips or. Use this empanada dough recipe and use your desired filling. Made with a shortcrust dough, chicken empanada is a tasty pastry. You can have Turnover dough from scratch "Empanada dough" using 8 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Turnover dough from scratch "Empanada dough"

  1. Prepare 6 cups of all purpose flour (set aside 1/2 cup for flouring the surface).
  2. Prepare 2 sticks of butter (room temperature).
  3. You need 1 of egg.
  4. You need 1 cup of milk.
  5. Prepare 1 teaspoon of salt.
  6. Prepare of Cooking spray oil (necessary amount, optional).
  7. Prepare of Egg yolk (necessary amount, optional).
  8. Prepare of Oil (necessary amount, optional).

The basic dough recipe used to make this pastry is also incredibly versatile, as it can be stuffed with sweet or savory fillings. This dough can also be made using a food processor and completely frozen butter pieces, though you will have to be careful not to overprocess the dough when mixing on the processor. This slightly sweet empanada dough is less flaky than pie crust and produces tender, golden empanadas. This recipe is the simplest and easiest way to make Empanada dough from scratch.

Turnover dough from scratch "Empanada dough" instructions

  1. Ingredients:.
  2. On a clean surface form a crown with 5 1/2 cups of flour.
  3. In the center of it place the diced butter, the egg, salt.
  4. And milk.
  5. Mix well the center ingredients.
  6. Then incorporate from inside out the flour from the center outwards little by little until integrated.
  7. Forming a smooth and manageable dough.
  8. In an oiled container place the dough, cover it and let it rest for 30 minutes before kneading it.
  9. Sprinkle the table with a bit of the reserved flour, divide the bun into four parts.
  10. With the help of a rolling pin, stretch the dough until the right thickness is obtained Do the same with the three remaining buns.
  11. With a glass container of approximately 5 1/2 inches diameter (regular size) or 3 1/2 inches (finger food size), mark the dough making pressure.
  12. With the help of a pizza cutter, cut the outline of the pastry dough The amount of pastry dough will depend on the thickness you want when you stretch the dough..
  13. I recommend if you want to keep them in the freezer use plastic separators in between.
  14. The dough can be used to make fried or baked goods with any type of filling inside it.
  15. To fry: In a pan, place oil, heat to medium/high temperature Place the empanadas inside the oil, fry them for 5 minutes on each side or until they are golden brown to your liking Tip The amount of oil you use should cover the empanadas Place it on a paper towel to remove excess oil.
  16. To oven: Preheat the oven to 400 degrees Fahrenheit Spray a baking tray with cooking spray, arrange the empanadas without touching next to each other You can paint the empanada with egg yolk (optional) Cook it for approximately 20 minutes or until the dough is golden brown to taste.

The dough is light and flaky, the steps are simple and the ingredients are basic. While making the empanada dough is very easy, you still need a bit of practice to acquire the technique of folding them. After sealing the empanada, you can give it whatever look you like, based on the traditional decorations or not. Here are some repulgue used by clasico argentino. Mix together the flour, sugar, baking powder, and salt.

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