Empanadas are a type of pastry that are popular in Latin American cuisine. The dough for empanadas can vary depending on the region and the recipe, but here is a basic recipe for empanada dough:
- 3 cups all-purpose flour
- 1 tsp. salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 egg
- 1/2 cup cold water
- 1 tbsp. white vinegar
In a large mixing bowl, whisk together the flour and salt.
Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs.
In a separate bowl, beat the egg lightly and then add the water and vinegar.
Pour the wet ingredients into the dry ingredients and stir until a dough forms.
Knead the dough on a floured surface for a few minutes until it is smooth and elastic.
Form the dough into a ball and wrap it in plastic wrap. Refrigerate the dough for at least 30 minutes before using.
Roll out the dough on a floured surface to your desired thickness. Use a round cutter or a bowl to cut out circles for the empanadas.
Fill the empanadas with your desired filling, leaving a small border around the edge of the dough.
Fold the dough over to create a half-moon shape and press the edges together to seal.
Bake the empanadas in a preheated oven at 375°F (190°C) for 20-25 minutes, or until they are golden brown.
Note: This recipe makes enough dough for about 12-15 empanadas, depending on the size. You can also freeze the dough for later use by wrapping it tightly in plastic wrap and storing it in an airtight container in the freezer.