Recipe: Tasty Empanadas (homemade dough)

Empanadas (homemade dough). Try lola's recipe for Empanada Pork Filling to make Filipino-style empanadas. Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps. Empanadas are turnovers that consist of baked, or fried, pastry dough, which is then filled with whatever meat or other filling you like.

Empanada dough is less flaky than pie crust (although you can substitute frozen pie crust dough in a pinch). It has a more tender texture that soaks up the filling without becoming soggy. This dough can be used for baked or fried empanadas, which are both great handheld dishes. You can cook Empanadas (homemade dough) using 7 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Empanadas (homemade dough)

1. You need 2 cups of AP flour.
2. You need 1 tsp of salt.
3. You need 1 stick (4 oz) of cold butter.
4. It's 2 of eggs.
5. It's 1 tbsp of white vinegar.
6. Prepare 1 tsp of cold water.
7. Prepare 1 lb of cooked meat (picadillo).

To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together. An empanada is a baked or fried turnover consisting of a filling that is covered with pastry that is common in Latin America and the Filipinos. The filling mostly of meat, cheese, fish, pork, apples, pineapples, or other ingredients, that are baked in the oven or fried in oil. If you want baked empanadas, I'd recommend using a pie crust recipe (from scratch or the refrigerated kind).

Empanadas (homemade dough) instructions

1. Mix the flour and salt in bowl.
2. Add in cold butter cut into small cubes.
3. Scramble eggs, water and vinegar.
4. Pour egg mixture into flour mixture slowly to incorporate and mix until comes together.
5. Mold into a disc and wrap in plastic wrap.
6. Set in fridge for an hour.
7. Roll out to 1/8 inch thickness using flour to avoid sticking.
8. Cut into circles and stuff with any leftover picadillo/ meat and veggie mix.
9. Fold over and crimp with a fork and use a pastry brush to spread some oil on top.
10. Bake at 375 for 15-18 minutes.

Pie dough is specifically made for baking and this dough is better fried. My favorite filling is picadillo, which is a ground beef filling. These Puerto Rican empanadas are called pastelillos. Empanadas are savory handheld pies of Latin descent. Similar to the American turnover, today's empanada dough is flaky, buttery and pastry-like.