I used to by a puff pastry or a pie crust whenever I like to make Empanada. But since I started making my own bread, I realized that Empanada dough is not a difficult dough to make. In fact, it is much simpler than a regular bread dough. There is no need to let it rise and there is no much kneading needed except when you are rolling it out to cut into desired shape.
This recipe is super easy, only 4 ingredients with very simple steps. This empanada dough is super buttery and flakey. This is one of my for keeps recipe that I keep on using over and over again, and it never failed me even once. It always came out perfect and flakey, just like how I want my empanada to be. This is very simple, so let’s get started!
Small Small Ingredients:
- 1 1/4 All purpose flour
- 1/2 (1 stick) unsalted butter, FROZEN ( If using salted butter, omit the salt)
- 1/2 tsp salt (I used fine salt in this measurement)
- 1 tbsp fresh lemon juice
- 4-tbsp ice-cold water, or more as needed
Tip: Put butter in the freezer minimum 2 hours but preferably overnight before use for a more flakey and buttery dough.
Note: Click on the photo to see the descriptions.
- Place your butter in the freezer for a minimum of 2 hours but preferably overnight.
- Mix water and lemon juice and set aside.
- In a large bowl, mix flour and salt. Now I’m going to sound like a home economics book but you need everything to be cold to yield you great pastry so feel free to put the bowl of flour in the fridge to chill.
- On the larger side of a cheese grater, grate the frozen butter directly into the flour mix. Stir the butter into the flour with a knife. Do this as you go. It is easier to mix it several times than doing it at the end when you are done grating everything. Frozen butter is the secret ingredient of this recipe. The colder the butter the flakier the pastry. So remember, this is a shortcut short crust pastry, so we aren’t folding and doing that whole process. I’m all for process but if you get a great result with less work then I’m all for that.
- Add in the liquid, holding a little back just in case you don’t need it all. Using your hand bring your pastry together gently. You want to add just enough water to bring the pastry together. Too much water will not yield you a flakey dough. I normally starts at 4 tbsp, then I am gradually adding 1 tbsp at a time. The sign to stop is when you can already form the dough into a ball.
- Bring the dough together to form a ball. Wrap in cling film and place in the fridge for a minimum of 1 hour. You can refrigerate it for up to 3 days or freeze to use at a later day.
- When you are ready to use it, unwrap, roll, knead and cut into desired shape. As this stage, you now have empanadas dough ready for filling.
Makes 12 pieces of about 34 grams each
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Try it and let me know how it goes. Fell free to share this recipe and let’s get the community baking!