Like many home cooks, in order to save precious time in the kitchen, I admit I sometimes cut corners. Although I usually make my own dough — for sweet pies, pot pies and tarts — I am guilty of buying pre-made empanada wrappers. My favorite, which are light, flaky and delicious, are made by La Saltena and are only found in the Argentine bodega a bit of a drive from home. Unfortunately, as I learned from a careful read of the label, they are also filled with Trans fats, that evil little substance that raises your risk of coronary artery disease.
Until recently, I was happily ignorant of this tidbit of knowledge, repeatedly stuffing flavorful fillings into this flaky dough and baking golden empanadas for friends and family. For some reason, I had always thought that empanada dough was harder to make than other kinds of dough. Until that is, my friend Steve, showed me the light by making it with me.
I vow to never cheat again and urge you all to recruit a friend and try for yourself! The minor effort will result in a far superior and more healthful result.
Empanada Dough
Makes 14 5 inch round cylinders
Although pre-made empanada wrappers are readily available, making your own flaky dough is actually quite simple. The extra effort will make quite a difference in the quality. Although you can use a pastry cutter and blend the dough by hand, to save time, we used a Cuisinart mixer.
8 tablespoons ice cold butter or shortening, cubed
1 ¾ cups flour spoon measured, high quality like King Arthur
1 teaspoon salt
8 tablespoons ice cold water
Using a Cuisinart mixer, pulse the flour and salt together until mixed. Add the cubed butter or shortening and pulse until course and crumbly — about 12 times. Add ice cold water 1 tablespoon at a time (about 10 – 12), pulsing in between until mixture begins to gather. Remove from the mixer and knead with your hands for a few seconds. Wrap in plastic wrap and let the dough rest in the refrigerator for about 20 minutes.
Divide the dough into two batches and roll the dough on a floured surface 1/8 inch thick and use a round mold 6 inches in diameter to cut circles. Gather and reuse the dough, rolling and cutting the cylinders. Place in between layers of parchment paper to store in a freezer bag.
sounds fun and not so hard. what kinds of fillings do you recommend? do you have recipes you can share? Thanks
It really looks fun to prepare. Thanks for sharing.
Curried Beef Empanadas
The curry seasoning makes these empanadas different than traditional ones. They are fun to make with a friend since an extra set of hands helps when filling and crimping the dough.
1 lb. Ground beef
1 large onion, diced
4 garlic cloves
2 Tsp. Salt
½ cup frozen petit peas
1 medium potato (Yukon gold) diced and cooked to soften in the microwave
3 Tbs. chopped fresh parsley
2 Tbs. olive oil
1 Tbs. Onion Powder
2 tablespoons Curry powder
Fresh pepper to taste
Package of 10 empandas
In a large skillet, cook ground beef until no longer pink inside. Remove from pan and set aside in a bowl. Saute diced onion in olive oil until soft. Add garlic. Add potatoes (that have been pre-cooked in the microwave), peas and parsley. Cook for a few minutes. Return beef to pan and mix in curry powder and onion powder. Salt and pepper to taste. Cool mixture and use for empanada filling.
Place 2 Tbs. of meat on one half of the round dough. Fold over and crimp the edges with a fork or rope the edges. Optional: Brush top with egg white.