Friday, 22 October 2010

Empanadas Dough, now the original one

a while ago I published here Empanadas recipe. this recipe is more about how to cook the meat and assemble the empanadas.
Today I made some other empanadas. Bechamel, Ricotta and Corn, and Bechamel, Ricotta and Spinach and I made a dough that really reminds me to the ones from South America.
So here is the recipe:

To make around 30 to 33 3' inches size empanadas "tapas" (Tapa is the dough, already cut in a circle shape)

3 cups of all purpose flour, plus a little bit extra to roll the dough
1 tsp salt
1/2 cup cold water
1 egg
1 egg white (keep the egg yolk to brush the empanadas)
1 tsp wine vinegar
3 tbsp vegetable oil

In a large bowl, add 3 cups of flour and salt.Add the oil and with a whisker or a knife mix it until it gets very mixed.
in a small bowl, add water, egg, egg white, vinegar and whisk it.
Make a wheel in the middle of the flour bowl, and add the liquid ingredients in the middle. Whisk all the wet ingredients with a fork until it gets so hard you cant keep whisking it / mixing it.

Add the mixture to a floured surface and knead it until all the flour is incorporate it and the dough feels soft.  Wrap it with cling wrap plastic and put in the fridge from 1 to 12 hours. If you will use it after 12 hours (longer than 12 hours) freeze it.

Roll out the dough and cut your circles.
Put your favorite filling and egg brush it.
bake it at 180º d (160 fan forced) for around 20 minutes.

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