Embrace the art of making the perfect empanada dough from scratch. This simple yet versatile dough is the foundation of countless variations of the beloved empanada, a pastry that can be filled with everything from sweet to savory, creating a pocket full of flavor in every bite.
The Story
Empanadas have a rich history that spans cultures and continents, with each region adding its unique twist to the filling and dough. The key to an unforgettable empanada lies in its crust – tender, flaky, and golden. This recipe offers a classic approach to creating that perfect dough, blending tradition with the joy of homemade baking.
Why You Should Make It
Mastering empanada dough opens a world of culinary possibilities, allowing you to customize fillings to suit any taste or occasion. Whether you’re planning a party, looking for a delicious snack, or wanting to explore new flavors, homemade empanada dough is a delightful journey into the heart of comfort food.
How to Serve
Serve your empanadas fresh from the oven or fryer, accompanied by dipping sauces that complement your fillings. From chimichurri to salsa, or even a simple aioli, the right sauce can elevate your empanadas to new heights.
How to Store
Unbaked empanada dough can be refrigerated for up to 2 days, or frozen for up to a month. Ensure it’s well-wrapped to prevent drying out. Baked empanadas can be stored in the refrigerator and reheated in the oven for best results.
Tips
- Keep your butter and water as cold as possible to ensure a flaky dough.
- Handle the dough as little as possible to prevent the development of gluten, which can make the crust tough.
- Rest the dough in the refrigerator before rolling it out to make it more manageable.
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