My Homemade Empanada Dough is the same recipe that was used in my Homemade Puff Pastry. Let me show you how easy it is to make your own Empanada Dough using Simplified Puff Pastry recipe.
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 and only 4 ingredients with very simple steps. This empanada dough is super buttery and flaky. 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 flaky, just like how I want my empanada to be. This is very simple, so let’s get started!
- 1 1/4 All-purpose flour
- 1/2 (1 stick) Unsalted butter, FROZEN (in the freezer minimum 2 hours to overnight)
- 1/4 tsp Salt (I used fine salt in this measurement)
- 1 tbsp Fresh lemon juice
- 7 tbsp Ice-cold water, or more as needed
Big Batch Ingredients:
- 2 1/3 cups (11 ½ oz/ 350g) All-purpose flour plain flour
- 14 tablespoons (7 oz/210g) unsalted butter, FROZEN (in the freezer minimum 2 hours to overnight)
- 1/2 tsp Salt
- 1 tbsp Fresh lemon juice
- 12 – 14 tbsp Ice COLD water , or more as needed
Tip: Put the butter in the freezer minimum 2 hours but preferably overnight before use for a more flaky and buttery dough.
- Freeze the butter: Place your butter in the freezer for a minimum of 2 hours but preferably overnight.
- Water + Lemon Mixture: Mix water and lemon juice and set aside.
- Dry Ingredients: In a large bowl, mix flour and salt. This is going to sound like home economics book but you need everything to be cold to produce a flaky pastry. Feel free to put the bowl of flour in the fridge to chill, around 15 minutes or you can leave it overnight too.
- Grate the butter: On the larger side of a cheese grater, grate the frozen butter directly into the flour mix. Stir the butter into the flour, 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 so the flaky texture will depend mostly to the state of the butter you are using. I’m all for process but if you get a great result with less work then I’m all for that.
- Wet Ingredients: 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 flaky 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.
- Chill the Dough: 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 2-3 months to use at a later day. Thaw in the refrigerator overnight when ready to use.
- Shape & Cut the Dough: When you are ready to use it, unwrap, roll, knead and cut into desired shape. As this stage, you now have empanada dough ready for filling.
Large Batch makes 12 pieces of about 34 grams each
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