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Empanada Dough

By: lola

"This basic dough can be filled with Empanada Pork Filling, then fried or baked."

Rate/Review | Read Reviews (9)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 empanadas

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup white sugar
1 egg yolk
1/2 cup water
2 tablespoons all-purpose flour for dusting
2 tablespoons melted butter for brushing

Directions

Whisk together the 2 cups flour, salt, and sugar in a bowl until evenly blended; make a well in the center of the mixture. Whisk the egg yolk and water together in a small bowl until smooth; pour into the well and mix to form a stiff dough. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Roll the dough with a rolling pin until thin, sprinkling with flour to prevent from sticking. Brush with melted butter and roll it like a jelly roll. Cut with a sharp knife into 1 1/2-inch slices. Roll each piece into a circle and fill with about 1 tablespoon filling. Fold over into half moons and seal.

Footnotes

Editor's Note
Try lola's recipe for Empanada Pork Filling to make Filipino-style empanadas.
If baking the filled empanadas, brush the top of each with beaten egg white just before baking at 350 degrees F (175 degrees C) until golden brown, about 30 minutes.