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 |
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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.
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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
- 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.
- Add in water – a little at a time until a shaggy mass forms.
- 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.
- After at least 30 minutes, remove dough from fridge and roll thinly, on a slightly floured work-surface.
- Cut out shapes and fill (use a round cutter – either 3 1/2 or 5″ in diameter). Roll the edges to seal…
- Now you can make beef empanadas or apple empanadas or… whatever your heart desires!