You ever had that moment when you bite into a perfectly baked empanada, and it’s like a little piece of heaven? Yeah, me too. That’s why I’m super excited to share this empanada dough recipe with you! The dough is the unsung hero of these tasty pockets, and trust me, once you master it, you’ll be an empanada-making machine. 🙌
By the end of this convo, you’ll know exactly how to create a flaky, buttery pastry dough that hugs all sorts of delicious fillings. Ready? Let’s roll up our sleeves and get to it!
Why You’ll Love This Recipe
- Quick and Easy: You don’t have to be a Michelin-star chef to whip this up.
- Versatile: Fill this dough with anything from savory meats to sweet fruits.
- Great for Meal Prepping: Make a batch, freeze it, and have it ready whenever you need a snack.
- Perfect for Any Occasion: Dinner, parties, or just because it’s Tuesday—empanadas fit every mood!
- Homemade Goodness: There’s something about homemade dough that just hits differently, ya know?
Ingredients You’ll Need
Before we jump into the fun part, let’s gather our troops (aka ingredients). Here’s what you need to make your superstar dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1 egg (optional, for that beautiful egg wash)
How to Make Empanada Dough (Step-by-Step)
Alright, let’s get down to business. Making empanada dough is almost as easy as ordering takeout (but much more rewarding). Here’s how to do it:
STEP 1: Combine Dry Ingredients
In a mixing bowl, combine flour and salt. Whisk it like you mean it!
STEP 2: Add the Butter
Next, add the cubed butter. Here’s where the magic happens. Mix until the mixture resembles coarse crumbs—kinda like sand at the beach but less, you know, sandy.
STEP 3: Add Cold Water
Gradually add cold water, mixing until a dough forms. I like to use a fork at this point to keep things tidy.
STEP 4: Knead and Chill
Knead the dough gently for a minute. Don’t beat it up; it’s not a punching bag! Wrap it in plastic wrap and pop it in the fridge for at least 30 minutes. This helps the dough relax—just like we all need a spa day now and then. 😌
STEP 5: Roll Out the Dough
After chilling, roll out the dough on a floured surface to your desired thickness. I recommend going for about 1/8″ thick—it’s the sweet spot for flaky goodness.
STEP 6: Cut and Fill
Cut the rolled-out dough into circles. Now comes the fun part—fill those pockets with your choice of meat, veggies, or whatever floats your boat!
STEP 7: Seal the Edges
Fold over and seal the edges. Use a fork if you want that cute crimped look. Don’t let your filling sneak out!
STEP 8: Bake Time
Preheat the oven to 375°F (190°C) and bake for 20-25 minutes, or until they’re golden brown and calling your name.
Pro Tips for the Best Results
- Chill the Butter: Cold butter makes for flakier dough. So don’t skimp on chilling!
- Don’t Overwork the Dough: Mix until it’s just combined. We want tender dough, not a workout.
- Experiment with Fillings: Get creative! From chicken to cheese to dessert, the possibilities are endless.
- Make Ahead: You can freeze this dough! Just thaw before using—easy peasy.
Fun Variations & Topping Ideas
Variations:
- Sweet Empanadas: Use fruit filling like apples or berries. Top with a sprinkle of sugar before baking!
- Spicy Option: Add jalapeños or your favorite hot sauce to the filling for a kick.
- Veggie Delight: Load up on roasted veggies or a cheesy spinach mix.
Toppings:
- Egg Wash: Brush with an egg wash for gorgeous shine!
- Sprinkles: A sprinkle of sesame seeds or herbs before baking adds a nice touch.
- Dipping Sauce: Serve with salsa, guacamole, or chimichurri to take it over the top!
Storing and Reheating
Leftovers? You’ve got options!
- Refrigerate: Store baked empanadas in an airtight container in the fridge for up to 3 days.
- Freeze: If you have dough leftovers, wrap it well and freeze for up to 3 months.
- Reheat: Pop them back in the oven at 350°F (175°C) for about 10-15 minutes or until warm and crispy. No one likes a soggy empanada!
Leftover Ideas
Got some filling left? Mix it into scrambled eggs for breakfast or toss it in a salad. You could even throw it in pasta and impress your friends with your culinary skills. Who knew leftovers could be so chic?
Frequently Asked Questions (FAQ)
Can I make empanada dough ahead of time?
Absolutely! Make the dough, wrap it, and refrigerate for up to 3 days or freeze it for several months.
Can I use whole wheat flour instead?
Yes, whole wheat flour is a great alternative! Just note, the texture might be a bit different, but it’ll still be delicious.
How can I tell when they’re done baking?
Look for that golden-brown color. If it’s less like the sun and more like a cloudy day, it needs more time! 🌤️
Conclusion
So, there you have it! This empanada dough recipe is easy, versatile, and oh-so-satisfying. Whether you stuff it with savory ingredients or sweet surprises, you’ll be glad you tried it. Don’t forget to share your creations and drop a comment or a rating on the recipe. You’ve got this, chef! Now, go conquer the world of empanadas! ✨
Empanada Dough
Ingredients
Method
- In a mixing bowl, combine flour and salt. Whisk it well.
- Add the cubed butter and mix until the mixture resembles coarse crumbs.
- Gradually add cold water, mixing until a dough forms.
- Knead the dough gently for one minute, then wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Roll out the dough on a floured surface to about 1/8″ thick.
- Cut the rolled-out dough into circles.
- Fill the circles with your choice of filling, fold over, and seal the edges.
- Preheat the oven to 375°F (190°C) and bake for 20-25 minutes or until golden brown.
