Are you ready to embark on a culinary journey to Argentina? Forget takeout – today, we're making authentic empanada dough from scratch! This recipe unlocks the secret to that perfectly flaky, melt-in-your-mouth pastry, the foundation of countless delicious empanadas. Whether you're a seasoned baker or a kitchen novice, this easy recipe will guide you to empanada success. Prepare for rave reviews and the satisfying feeling of homemade goodness! It's a fantastic addition to your healthy meal repertoire, and a quick dinner idea that’s sure to impress.
Ingredients: The Building Blocks of Delicious Empanadas
This recipe yields enough dough for approximately 12-15 empanadas, depending on their size.
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into small cubes
- ½ cup cold vegetable shortening, cut into small cubes
- ½ cup ice water
Step-by-Step Instructions: Crafting Your Empanada Dough
Let’s get baking! Follow these simple steps for perfectly flaky empanada dough:
1. Combining Dry Ingredients: A Simple Start
In a large bowl, whisk together the flour and salt. This ensures even distribution of salt throughout the dough.
2. Cutting in the Fats: The Key to Flaky Perfection
Add the cold, cubed butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs. Work quickly to keep everything cold; this is crucial for achieving that signature flaky texture.
3. Incorporating the Ice Water: Gently Does It
Gradually add the ice water, a tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing; a slightly shaggy dough is perfectly fine.
4. Forming the Dough: Gentle Handling is Key
Turn the dough out onto a lightly floured surface. Gently knead the dough 2-3 times, just enough to bring it together into a smooth ball. Overkneading will result in a tough dough, so be gentle!
5. Resting the Dough: Patience is a Virtue
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This allows the gluten to relax, resulting in a more tender and flaky crust.
6. Rolling and Shaping: Unleash Your Creativity
Once rested, divide the dough into 12-15 equal portions. On a lightly floured surface, roll each portion into a 4-5 inch circle. These circles will be the base of your delicious empanadas.
Tips and Tricks for Empanada Dough Mastery
- Cold is Key: Maintaining cold ingredients throughout the process is paramount for a flaky crust. Use ice-cold water and keep the butter and shortening chilled.
- Don't Overmix: Overmixing develops the gluten, resulting in a tough dough. Mix just until the dough comes together.
- Rest is Essential: Allowing the dough to rest in the refrigerator relaxes the gluten, leading to a more tender crust.
Variations on a Classic: Exploring Flavor Possibilities
While this recipe provides the foundation for classic Argentinian empanadas, feel free to experiment! You can add herbs like oregano or cumin to the dough for an extra layer of flavor.
Nutritional Information (Per Empanada, approximate)
- Calories: Approximately 200-250 (depending on filling)
- Fat: Approximately 10-15g
- Protein: Approximately 5-7g
- Carbohydrates: Approximately 25-30g
This delicious homemade empanada recipe is perfect for a fun family cooking project or a quick, satisfying dinner. Enjoy the process and the incredible taste of authentic Argentinian empanadas! This easy recipe guarantees delicious dishes every time, making it one of the best recipes for homemade cooking. They are also perfect as a quick dinner idea.