Stuff them however you like!
Chef Em's Empanada Dough
Chef Emily Hahn
10-12 empanada shells
Latin American
Main Dishes
Note that this recipe is for the empanada shells, not the filling. There are myriad varieties you can make, sweet and savory. A quick Google search will get you going.
Ingredients
- 3 cups all-purpose flour
- 1 cup butter
- 1⁄2 cup water
- 1 tbsp salt
For the Egg Wash
- 1 whole egg
- 2 tbsp water
- Pinch of salt
Directions
- Melt butter. Pour butter, salt, water, and mix all together in a bowl.
- Let the dough chill in the refrigerator for at least two hours before portioning.
- After chilling, pull the dough from the fridge and set oven to 425°F.
- While the oven heats, roll the dough into balls, at 1.25 ounces each.
- Using a rolling pin, roll each ball to ~¼” thickness. Sandwich dough balls between sheets of parchment paper for easy rolling.
- Fill each shell with 3 tablespoons of your desired filling.
- Crimp the dough with fork or fingers as if you were crimping pie dough.
- Brush each empanada with egg wash. Bake empanadas for ~15-20 minutes, or until golden-brown.