Empanada Dough

Empanada Dough

Ready in 45 minutes
7 review(s) averaging 4.3. 80% would make again

Top-ranked recipe named "Empanada Dough"

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You can of course just buy puff pastry at the store, but when you are feeling on top of the kichen (or you want to make edits for low carbs & diabetic friendly dishes) I thought I would share this. To be honest, I think I am going to stop buying pastries, pie crusts, bread, etc - my old gas stove just makes it too much fun and saves enough money to buy other important things - like salmon!

"Well two small notes to add to this recipe! 1. When it says gradually add the flours - the recipe means gradually! Especially with an electric mixture. You are NOT saving any time by adding like a cup at a time. Trust me on this one! 2. When the recipe calls for you to keep the dough covered - keep the dough covered. Act like you are protecting a special treasure of some sort. I happened to have help in the kitchen as I was preparing the empanadas, so I was rolling them out as they were being filled "

- cleverkt

Ingredients

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2 1/2 teaspoon Yeast
1/2 tablespoon Sugar
1/2 cup Milk; divided
1 large Egg; lightly beaten
1/3 cup Sour cream
5 tablespoon Butter; melted, cooled
2 1/2 cups All purpose flour
1 1/4 cup Cornmeal
3/4 teaspoon Salt
1 large Egg yolk

Original recipe makes 2

Dozen  

Preparation

1. In a large mixing bowl, place the yeast, sugar, and half the milk. Allow to stand for 5 minutes, or until the mixture is foamy. Beat in the remaining milk, egg, egg yolk, sour cream & butter.

2. In another bowl, sift together the flour, cornmeal & salt. With an electric mixer set on low, gradually beat the flour mixture into the egg and milk mixture until the dough is smooth and elastic.

3. Form the dough into a ball. Transfer to an oiled bowl, and turn to coat with the oil. Cover and let rise in a warm place for 1 hours. Punch down.

4. Preheat oven to 450F / 230C / Gas Mark 8.

5. Divide the dough into 24 pieces and shape into balls. Keep dough covered with a damp cloth.

6. On a lightly floured surface, roll each piece of dough into a 4" (10cm) round. Use a cookie cutter to trim the edges.

7. Place filling on bottom 2/3 of round & fold rounds in half, enclosing the filling. Seal the edges of the dough and crimp decoratively.

8. Transfer the empanadas with a spatula to a lightly oiled backing sheet and bake them in the middle of the oven for 10-15 minutes, or until golden. Transfer to a cooling rack and cool before serving.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 1094 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

"It's a component of this recipe  " cleverkt cleverkt

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Great,I wanna try this
spicylatina1 2 years ago
Easy to make and very good.
PaulaAntonetti1 3 years ago
warnerjim 7 years ago
a must try.
purplenight 7 years ago
Well two small notes to add to this recipe! 1. When it says gradually add the flours - the recipe means gradually! Especially with an electric mixture. You are NOT saving any time by adding like a cup at a time. Trust me on this one! 2. When the recipe calls for you to keep the dough covered - keep the dough covered. Act like you are protecting a special treasure of some sort. I happened to have help in the kitchen as I was preparing the empanadas, so I was rolling them out as they were being filled
cleverkt 8 years ago
[I made edits to this recipe.]
stevemur 8 years ago
[I posted this recipe.]
cleverkt 8 years ago
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