This dough is essentially a vessel to hold your filling. It can be savoury or sweet. You can turn any leftover dishes you have into an empanada. The fillings are endless. to get a flaky pastry, be sure not to overwork your dough.
- 1/2 cup cold water
- 1 large egg
- 1 large egg white
- 1 tsp salt
- 1 tsp white vinegar
- 3 Tbsp shortening
- 3 cups plain flour
- Gather the ingredients
- In a bowl, beat the water, egg, egg white, and vinegar together. Set aside.
- In a separate bowl, mix together the 3 cups of flour and salt.
- Cut the shortening into the flour mix and pour the liquid ingredients from the first bowl into the center. Mix the wet ingredients with a fork until it becomes stiff.
- Turn the dough onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth. Wrap the dough in glad wrap and rest in the fridge for one hour, but never more than 24 hours.
- Prepare your filling or use any leftovers you have.
- Separate empanada dough into golf-sized pieces, and roll each one into a smooth ball. Let is rest for 5 minutes.
- On a floured surface, roll each ball of dough into a circle about 6 inches in diameter.
- Spoon 2-3 tablespoons of filling in the middle of the circle. Brush the edges of the dough along the bottom half of the circle lightly with water.
- Fold the top half of the circle of the dough over the filling to form a semicircle, and press edges firmly to seal.
- Brush the pressed edge with a little bit of water, and fold the edge over itself, pinching and crimping as you go to make a braid-like effect. Place empanadas on a baking sheet.
- Mix egg yolk with water and brush mixture lightly over the entire surface of each empanada.
- Preheat oven to 200C. Bake for 15-20 minutes, until golden brown and slightly puffed.
- Serve at room temperature and enjoy.