Empanadas are one of my son’s favorite foods. That is to say one of the favorite dishes of one of my sons is the wonderful baked or fried, individual pies originating from Spain. Here is the first step in making empanadas, the dough.
- 3 Cups Flour + extra for rolling
- 1 Teaspoon Salt
- 1/2 Cup Cold Water
- 1 Egg
- 1 Egg White
- 1 Teaspoon White Vinegar
- 2 Tablespoons Cold Butter
- 2 Tablespoons Crisco Shortening
- 2 Mixing Bowls
- Flat Surface For Rolling
- Rolling Pin
- Paring Knife
- Saran Wrap
- Pastry Knife or two Kitchen Knifes
- a 4 inch Diameter Circle Pattern (Plate, big cookie cutter, etc.)
- In one mixing bowl combine the liquid ingredients.
- In the other combine the salt and flour.
- Cut the butter into small pieces.
- Cut the butter and the crisco into the flour to make a corn meal consistency.
- Make a trough in the middle of the flour mixture and slowly add the liquid, folding as you go. Mix just until even.
- Roll into ball and place on a floured surface.
- Kneed for a minute and form into a ball.
- Wrap in saran wrap and refrigerate for at least an hour.
- When ready to make empanadas, remove from fridge and cut in half.
- Roll out on a floured surface with a floured rolling pin until less than an 1/8th of an inch thick. The trick is to roll it thin but try not to work it too much.
- Cut into 4″ or so diameter circles.
- Repeat with the other half of the dough. Try not to re roll the cut away bits as this will produce a tough crust.
Tune in tomorrow for the fillings.