Empanada Dough

Argentinian Empanada Dough
Empanada Dough
Empanada dough is fairly easy to make, all you need is time and a little elbow grease for the rolling process.
The food processor takes all the work out of the kneading and speeds up the process.
The light and flaky dough holds up to any filling sweet or savory.
Try sweet fillings like dulce de leche, apples or even guava & cream cheese.
My favorite savory fillings are chorizo and potato filling and the traditional Argentinean filling.

You can experiment with anything!

Empanada Dough Instructions

Empanadas Steps Argentinian Empanada Dough Step 1: Place the flour and salt in a food processor and pulse until well combined. Empanada Dough Steps
Argentinian Empanada Dough Step 2: Add the butter or shortening and pulse until blended well.
Argentinian Empanada Dough Step 3: Add the egg yolk and the milk in slowly and pulse until small clumps of dough start to form.
Argentinian Empanada Dough Step 4: Form the dough into two balls then flatten into disks and wrap in plastic wrap. Chill for 30 minutes.

On a lightly floured surface, roll out the dough into a thin sheet about 1/8” thick. Using a 5”-6” round cookie cutter, cut dough into rounds. Fill will you favorite filling or freeze between wax paper for future use.

 Top Argentinian Empanada Dough Books

Top Argentinian Empanada Dough Kitchen Tools
Food Processor, Sauce Pans, Glass Containers

Chef Cynthia's Tips & Techniques: Empanada Dough!