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.
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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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 15 | ||
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Calories: 209 | ||
Calories from Fat: 115 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 56.4mg | 17 % | |
Sodium 19.2mg | 1 % | |
Potassium 45.2mg | 1 % | |
Total Carbohydrate 19.3g | 6 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 18.6g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 209
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