Empanadas Dough Recipe

"Empanadas are traditional from Argentina. There are several different fillings. The classic ones are meat, chicken, ham and cheese, corn (called humita), cheese and onion, Roquefort, Capresse. Since flours are different in both countries, the original recipes from Argentina did not work for me. The dough always end it up to hard. Finally I found this recipe from the cookbook "Cooking under wraps" by Nicole Routhier. It's perfect, I love it, I've been making it for the past 20 years."

Original is 12 servings

Metric US

I've Tried It

Ingredients

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2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
8 tablespoons butter (cold, cubed)

2 egg yolks
2 tablespoons white vinegar
1/3 cup water (iced)

Nutritional

Serving Size: 1 (84.8 g)
Calories 285.1
Total Fat - 19.1 g
Saturated Fat - 8.8 g
Cholesterol - 459.8 mg
Sodium - 281.6 mg
Total Carbohydrate - 19.8 g
Dietary Fiber - 2.7 g
Sugars - 0.7 g
Protein - 9.8 g
Calcium - 63.5 mg
Iron - 2 mg
Vitamin C - 0 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Put the flour, salt, sugar and butter in the bowl of a food processor fitted with a metal blade and pulse just until the mixture resembles coarse meal.

Step 2

In a small bowl beat together the eggs yolks, vinegar and iced water.

Step 3

With the motor on, add the liquid mixture through the fees tube. Process just until the dough barely holds together, about 10 seconds. Do not over-process. The dough should be soft not crumbly. If it feels to dry or crumbly, add a little water and pulse until the dough just holds together. Turn the dough onto a lightly floured surface and press it together to form a cohesive mass.

Step 4

Divide the dough in halve. Shape each halve into a ball, then gently press it into a disk. Cover with plastic wrap and refrigerate for at least 30 minutes.

Step 5

Work with one portion of dough at a time, keeping the remaining piece refrigerated. On a lightly floured surface, roll one disk of dough into a circle slightly larger than 12 inches in diameter and about an 1/8 of an inch thick.As you roll lift up the dough from time to time and sprinkle a lightly dusting of flour under it to prevent the dough from sticking. Using a sharp paring knife and a 5 inch plate, cut out 4 circles. Gather the dough scrapes into a ball, re-roll into a 1/8 inch thick circle and cut out another circle. Re-roll and cut the dough scraps to make one more circle.Lightly dust the 6 dough circles with flour, stack them on a plate, cover with plastic wrap and refrigerate.

Step 6

Roll and cut the remaining piece of dough to make 6 more circles in the same manner and refrigerate. make sure the dough circles are well chilled before filling them.