Place in a Ziploc bag and refrigerate for 1 day or freeze. Thank you!!! What am I doing wrong? The less water you manage to add, the flakier they turn out ;-). I was searching for a recipe that came close to what my mom quoted me and this is it! Sometimes they have also mini-empanada discs – which I like for parties because it’s a smaller bite size empanada than the larger ones. Marian Blazes is a freelance writer and recipe developer with a passion for South American food. my mom always brought the masa whenever she went to Argentina, but after a while it got tiring. As a great philosopher once said : "Wheres the beef? However, homemade always taste better and fresher.

And even if you don’t have one, it is still pretty easy to make by hand because the dough doesn’t need be overworked, and requires minimal kneading. All by hand, I don’t have a processor, but hey I’m from Argentina. Great dough. Last year I bought a dough press on clearance to make “personal pies” and left it sitting in my cabinet for a year. Sorry, your blog cannot share posts by email. You can also use the same press to make green plantain patacones/tostones. I have read a lot of recipes for empanadas, but have not seen any using black beans in the filling. Also, the more you make empanadas, the easier it becomes to stuff them to the max and still seal them properly. I will be adding this to my recipe collection! Thanks for sharing, and instructing so well. These days it is very easy to find the empanada discs already made (frozen) in Latin grocery stores, and even though I was skeptical at first, they are actually quite good.

I whipped up a filling of ground turkey and red, orange, and yellow bell peppers seasoned with taco seasoning. I plan to put freezer paper between the layers. The plastic wrap will hold the dough in place as you thaw it. Thank you for this recipe, I will be trying more recipes from your website soon! Your dough was spot-on. It was the perfect masa for Chilean empanadas tonight – flaky and tender. Your email address will not be published. If you want your empanadas to have a nice golden finish, then you can brush them with egg wash (a whole egg whisked or egg yolk plus a few drops of water whisked). Hello, I am so glad that I found this site.

Whisk the egg yolks with 3/4 cup water. Cover the bowl with plastic wrap, and poke several holes in the plastic using the tip of a knife or your fork. The water will help hasten the thawing process and keep moisture in the oven. 1) THOSE PICTURES ARE AMAZING. I made the dough by hand (my food processor is tiny) and it was way easier than I thought it would be! I just made the empanadas, using your recipe. I used the milk version instead of water and like it best. Get easy-to-follow, delicious recipes delivered right to your inbox. Thanks a lot!!!! :-). do you have to use a food processor or can you use a mixer (ie: Kitchen aid)? I haven’t tried, but if it works for other types of pastry dough (tart/pie dough) then it should also work for the empanada dough. I usually bake them at 375F-400F, the temperature will vary based on the oven and the size of the empanadas. What is the machine you are using to mix with called? Moisten the edges of the empanada with water. Sift the flour into a bowl. This version of GOYA® Discos – Dough for Mini Turnover Pastries is made from wheat flour and come in a small size, ideal for snacks. Great recipe! P.S.

If you poke a hole in the dough with your finger, the indentation should remain. Just seal them tightly to make sure your empanadas don't leak in the oven. Would you suggest using dairy-free margarine or shortening or coconut oil instead of the butter?

In an ideal situation, frozen dough should be removed from the freezer and placed in warmer parts of your refrigerator to thaw, at least the night before your special dinner party. I used this recipe for my second ever batch of empanadas, after using shop bought pastry. BEEF TOSTADAS coming up! In the international section of your grocery, you may be able to find empanada dough already rolled out and cut into perfect circles. If they are smaller I bake them at 375F for 15-20 minutes. I just made this recipe to use up some ground pork I had. Laylita: LOVE this dough! For added ease, I use a tortilla press to make the rounds so I don’t have to roll and cut! Laylita, If you decide you'd like to make the dough in advance, it can be kept in the refrigerator for up to 2 days. Mix the flour and salt in a food processor.

If you've wanted to learn how to make empanada dough, then you've come to the right place.

They were a big hit, and your recipe had been what helped me get a new perspective on making the dough. I especially like the leek empanadas. this is when leftovers are the best!

Can’t wait to see and taste the result! Take the dough out of the microwave oven. Goya sells them in a package, 12 for about $1. My SIL makes a breakfast version with scrambled eggs, bacon, salsa, and cheese and I grew up with these as mini apple pie turnovers (I’m from the south, my husband is Puerto Rican). To help me get started I did some research and your blog is my absolute favorite for South American cuisine.

I have used this recipe 3 times easiest and best ones I ever made people love them, thank you! The dough is easy to make . Hi Patty, Yes, it will. 12 years ago For best results, I recommend refrigerating for at least 30 minutes the empanadas before baking – this also helps them seal better and prevents the filling from leaking out. Love this simple recipe! Thanks! I’ll give it a try next time. Where I live there are no places that make empanadas. I made meat and then cheese and spinach empanadas for them. I used your dough recipe last night with leftover por chilli con carne. Which one? Not all ovens are calibrated the same and especially over time there can be a loss in calibration which means there will be a difference between the temperature on the knob/settings vs the real temperature. Line a baking sheet with parchment paper. Can’t wait to make it again! What tortilla press brand and size would you recommend for making the empanada shells? I have never made empanadas but I had them many times.

It depends on the quality and your personal taste, with good quality fat (butter or animal) it will taste great. Defrost empanadas per package instructions.

Hi Leah – They might need a few more minutes in the oven until they get golden on top or try a slightly higher temperature. You can also fry it. The dough is amazing, thank you so much for this awesome recipe! I had to make enough for 20 and I made them smaller and it actually made 25 perfectly.Her class said it was so…….

This is my preferred method: I cut one side of the bag and place in the microwave. this recipe sounds great. Defrost your dough for another minute, and let it rest for five minutes. I make 6 inch empanadas bake as directed then when completely cooled I place 2 into a zip lock freezer bag and place into my freezer.

Great recipe! This is a disaster! I work in a shop that sells pastry products, maybe I should introduce empanadas to rural Wales. Sooo good! My family wants me to make some for them asap! I tried out your dough recipe and made some meat empanadas. ", 10 years ago Thanks for sharing so much detail. on Introduction, Not only that, but these pictures are FANTASTIC!! They are frozen and I am vacuum packing them in my foodsaver, for the guys for Christmas snacks. I tried baking them, but they were never as good! I also took a 9 inch pie crush and made a giant tazone (taco calzone) that was a bit unwieldy but good none the less. Hi Nina, It’s fine to assemble the empanadas the day before, just refrigerate them until you are ready to bake. There are also empanada molds that you can buy and will help seal the empanadas. Making these was my first time eating empanadas so I had nothing to compare them to but the texture and flavour of the dough was perfect! Hey! XD I’ve tried 2 of your dough recipes and was amazed how easy they were. This week end I am going to make apple and also sweet potatoe empanadas for them.

12 years ago Easy recipe for your next, Sneak peek of this delicious turkey recipe I just, HELP! Pull out the amount of wrappers you need when ready to cook and let thaw for 10-20 minutes before filling. To assemble the empanadas or turnovers, place a spoonful of the filling on the middle of each … To the repulgue or churito, the curl type seal, use your fingers to twist the curl the edges. Thank you for the inspiration! OH made these tonight, I make them with store made disk all the time, but there is no comparison. I’m from South America and we know empanadas are one of our favorite things to eat. Great recipe for empanadas and pie crust!! This dough … Voy a probar esta receta pronto.