Empanada Dough

Raven Higheagle

By
@ravenhigheagle

This flaky crust is perfect to make empanadas. Just add your favorite filling, cook and enjoy a crispy empanada.


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Rating:

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Serves:

Makes 10

Prep:

45 Min

Cook:

15 Min

Method:

Deep Fry

Ingredients

3 c
flour
1 pinch
salt
2 tsp
sugar
3 tsp
baking powder
1/2 c
lard
3/4 c
chicken stock
1 large
egg
oil or shortening for frying

Directions Step-By-Step

1
Mix the dry ingredients together. Cut in the lard with a pastry cutter or 2 knives until the mixture resembles coarse meal.
2
Whisk egg and mix into chicken broth. Mix the broth and egg into the flour mixture and knead until dough forms. Cover and refrigerate for 30 minutes.
3
Lightly flour a surface and roll out dough to 1/4 inch thick. Cut into 4-inch circles for small empanadas, 5-inch for medium ones or 6-inch for large ones.
4
Place 1 tablespoon of filling in the center of the dough circle for small empanadas, 2 tablespoons for medium and 3 tablespoons for large.
5
Fold dough over to make a filled half circle and use a fork to press the edges together. Refrigerate uncooked empanadas for 3 hours.
6
Fry in 350 degree oil for 6-7 minutes or until golden brown.