Empanada dough

Empanada dough

By
From
Cantina
Makes
500 g
Photographer
Chris Middleton

This is a rich, buttery dough, subtly flavoured with smoked paprika. When baked it produces a short, crumbly-textured pastry and, when briefly fried before baking, the pastry becomes more flaky and unctuous. It can be made in advance and stored in the freezer to aid speedy empanada preparation.

Ingredients

Quantity Ingredient
350g plain flour
1 teaspoon smoked paprika
1 teaspoon sea salt
150g butter, chilled and cubed
60ml iced water
2 large egg yolks, beaten

Method

  1. Combine the flour, paprika and salt in the bowl of an electric mixer fitted with a dough hook.
  2. Working at medium speed, gradually add the butter, mixing for 10 minutes or until incorporated to resemble fine crumbs.
  3. Combine the iced water and egg yolks in a small bowl and add to the flour and butter mixture. Work for a further 10 minutes, or until it just begins to come together to form a very rough dough.
  4. Transfer to a clean work surface and knead to form a dough.
  5. Divide the dough into 6 equal-sized portions and shape into balls. Arrange on a plate, cover and rest at room temperature for 1 hour.
  6. The dough can be stored tightly wrapped in plastic wrap in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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