A flaky, buttery Empanada Dough that is easy to make and perfect for enclosing any empanada filling.
Appetizer, Main Course
Author: Kelly Anthony
8tablespoonscold unsalted butter cut into tiny cubes
8tablespoonscold shortening cut into tiny cubes
2 ¾cupsall-purpose flour
1teaspoonfine sea salt
1/2cupof ice-cold water
Add flour and salt to a food processor fitted with the blade attachment. Pulse until evenly incorporated.
Add the butter and shortening cubes, a few pieces at a time with the motor running, until all fats are incorporated and pea-sized clumps begin to form. Slowly drizzle in a ½ cup of water, pulsing all the while.
Transfer the mixture to a mixing bowl and knead until the mixture comes together. (If you do not have a food processor, use a pastry blender and a large mixing bowl to cut in the fats, and a sturdy wooden spoon to stir in the water.)
Cut the dough ball in half using a knife or a pastry cutter, and form into two flattened round disks. Wrap in plastic wrap and place in the refrigerator until chilled through, at least 2 hours.
Makes enough for about 14 empanadas.
Homemade Empanada Dough
Amount Per Serving
Calories 211Calories from Fat 126
% Daily Value*
Saturated Fat 5g31%
Vitamin A 200IU4%
* Percent Daily Values are based on a 2000 calorie diet.