Empanada Dough
An elastic, smooth, and easy-to-handle dough designed to create perfect discs that can be either baked or fried, maintaining a consistent and professional texture.
20 min
Easy
Internacional / Casera
24 servings
The story behind
The foundation of a great empanada is always its dough. This recipe focuses on manual rolling and cutting techniques, allowing each disc to have the ideal thickness to hold the filling without breaking. It is the starting point for any artisanal kitchen creation, ensuring a clean and uniform finish.
Instructions
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11. Integration: In a large bowl, place the flour and salt. Make a well in the center and incorporate the melted fat and warm water little by little.
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22. Kneading: Mix until a ball forms and transfer to a flat surface. Knead for about 5-8 minutes until the dough is smooth and no longer sticks to your hands.
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33. Resting: Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.
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44. Rolling: Sprinkle flour over the table. Roll out the dough with a rolling pin until it reaches a thickness of approximately 2 to 3 mm.
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55. Cutting: Use a circular cutter or a mold to obtain uniform discs, as seen in the reference image. Scraps can be rejoined and rolled out again.
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66. Storage: Place plastic dividers between each disc if they are not going to be used immediately to prevent them from sticking together.
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