Empanadas Dough

I hope everyone will be able to make this dough, is very easy and inexpensive,  ingredients are always handy and fillings are limited only by your imagination. Make them for dinner, or even Breakfast. Eat them cold or hot. Great idea for picnics, because is a meal in a pocket. 
This dough is great to please any Peruvian or Argentinean Family, in Peru we bake them and in Argentina they deep fried them. If eating them cold they are best baked, also more healthy. Have fun. This recipe came from my good old book " ?Qué Cocinaré hoy? " de Nicolini, but with some personal modifications. Please comment your personal ideas for fillings. 

Ingredients:

1 lb flour (sifted)
1/4 tsp table salt
3/4 cups warm milk
1 egg yolk
60 grams butter (melted)
65 grams Crisco

Preparation: By hand

1. In a large bowl place the flour and the salt. Make whale in the center.
2. Add all the rest of ingredients in the center and with the tips of your finger star making your dough (do it quickly but only using the tips, remember is a pastry, not a bread)
3. Allow to rest for a few minutes, and then roll out and cut into circles. Pick all the excess dough and with the tips of the finger turn it into a ball again, cover and leave it resting while filling your first cut out circles. Repeat until dough is gone.

Preparation: By Food Processor.

1. Place flour and salt in food processor,  pulse a couple of times.
2. Add all the rest of ingredients and mix by pulsing, because you do not want to mix more than what is need to.
3. Bring dough to a floured board and with the tips of your fingers form into a ball. Cover with plastic wrap and rest for 15 minutes.
4. Roll out and cut into circles. Pick all the excess dough and with the tips of the finger turn it into a ball again, cover and leave it resting while filling your first cut out circles. Repeat until dough is gone.

Things to know:

* While class I was ask if using the kitchen-aid mixer will work. And the answer is No, because the kitchen-aid will knead your dough, and remember you are making a pastry not a bread. Kneading is only use to develop gluten, and gluten is what we want to avoid in pastry. For a pastry either mealy or flaky the action that mix the fats with the flour is called "cutting the fat in", and is for that reason that it will be better to use a food processor.
* I personally notice that when the dough gets tough to stretch you could cover it and come back to it after 5 minutes, this will help the dough to relax and it will allow you to stretch it a bit thinner if you need to. This usually happens towards the end, after you have save the little pieces and put them together again and again.
* A breakfast idea, little white sauce, mix with cheese, scrambled eggs, red pepper (diced and sauté) and maybe some sausage.


Have Fun Cooking and Enjoy.  

Comments

Popular Posts