Monday, February 7, 2011
Another Empanada Dough
Here is another recipe for empanada dough. I used leftover filling that I had frozen from my last batch. You can click here.
For this dough
1 1/2 cups all purpose flour
1 cup flour tortilla mix or Masa Harina
1 tsp salt
1 tsp baking powder
1/2 cup vegetable shortening (melted)
3/4 cups water
Mix your dry ingredients. Make a well in the center and pour in your melted vegetable shortening and your water. Mix well. Wrap in plastic and refrigerate for at least one hour. Cut into a dozen wedges, form small balls. Dust a working surface with flour. Roll out your empanada dough. Put a tablespoon or so of your filling in the center, fold over and seal the edges. This dough can be either fried or baked. If baking add an egg wash and bake in the oven at 350 for 25 minutes. If frying, heat vegetable oil in a deep skillet, drop in the empanadas turning them until golden. Transfer to a paper towel lined plate.
This dough was tasty and turned out more "puffy" than other recipes I have used.