Dough for Empanadas & Pies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe is best made with a gaggle of family, all chitter chattering and covered in flour. Perfect for a lazy Sunday afternoon. You can use this soft, pliable dough for any empanada (or pie, for the matter) – sweet or savory. We like it with our beef and apple fillings.
Servings Prep Time
24 3 1/2 inch empanadas 15 minutes
Passive Time
30 minutes
Servings Prep Time
24 3 1/2 inch empanadas 15 minutes
Passive Time
30 minutes
Dough for Empanadas & Pies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe is best made with a gaggle of family, all chitter chattering and covered in flour. Perfect for a lazy Sunday afternoon. You can use this soft, pliable dough for any empanada (or pie, for the matter) – sweet or savory. We like it with our beef and apple fillings.
Servings Prep Time
24 3 1/2 inch empanadas 15 minutes
Passive Time
30 minutes
Servings Prep Time
24 3 1/2 inch empanadas 15 minutes
Passive Time
30 minutes
Ingredients
  • 2 cups all-purpose flour
  • 1 Tbsp sugar
  • 1 tsp salt
  • 8 Tbsp butter , cold
  • 2/3-3/4 cup ice water
Servings: 3 1/2 inch empanadas
Units:
Instructions
  1. In a medium bowl: Whisk sugar and salt into the flour.Using a pastry cutter (or two knives), cut the butter into the flour until it is pea-sized.
  2. Add in water – a little at a time until a shaggy mass forms.
  3. Press together with your hands. It will be a little dry to the touch. Shape into 2 flatted disks, wrap in saran and refrigerate while working on your filling.
  4. After at least 30 minutes, remove dough from fridge and roll thinly, on a slightly floured work-surface.
  5. Cut out shapes and fill (use a round cutter – either 3 1/2 or 5″ in diameter). Roll the edges to seal…
  6. Now you can make beef empanadas or apple empanadas or… whatever your heart desires!