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A simple Empanada dough which holds fillings well and doesn't have the sensitivity to overstirring and kitchen temperature of butter-based recipes.
Texture is rather dense vs flaky. I used for Saltenas which are Bolivian/Argentinian Empanadas.
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Mix flour, sugar, salt and achiote. Achiote may not be easy to find try a latino grocery.
Beat together eggs, oil, and half a cup of water. Stir into the dry ingredients ( ie. the flour mixture) to form a soft yet slightly sticky dough. The best way to get the right amount of dough for the 15 circles we need to to make after that is taking about the size of a golf ball for each empanada and flattening it so it lays fairly thin on a floured surface.
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