Empanada Pastry Dough Recipe

Flour: The base of the dough, providing structure and texture.

Salt: Enhances the flavor of the dough.

Unsalted butter: Adds richness and helps create a flaky texture.

Egg: Binds the dough together and adds richness.

Water: Helps bring the dough together and provides moisture.

When incorporating the cold, diced butter into the flour mixture, use a pastry cutter or your fingertips to ensure the butter remains cold. This helps create a flaky texture in the empanada dough. Avoid overworking the dough to prevent it from becoming tough.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may result in a denser dough.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, though it will impart a slight coconut flavor.

• unsalted butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, maintaining a similar texture.

• beaten egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace the egg for a vegan option.

• beaten egg - Substitute with applesauce: Use ¼ cup of applesauce as a binding agent for a slightly sweeter dough and a vegan alternative.

• cold water - Substitute with cold milk: Cold milk can add a richer flavor and a bit more tenderness to the dough.

• cold water - Substitute with cold vegetable broth: For added flavor, cold vegetable broth can be used, especially if making a savory empanada.

• To keep your empanada pastry dough fresh, wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. This allows the dough to rest and the gluten to relax, making it easier to roll out.

• For longer storage, consider freezing the dough. First, shape the dough into a flat disc and wrap it in plastic wrap. Then, place the wrapped dough in a freezer-safe bag or an airtight container. This prevents freezer burn and keeps the dough fresh for up to 3 months.

• When you're ready to use the frozen dough, transfer it to the refrigerator and let it thaw overnight. This slow thawing process helps maintain the dough's texture and makes it easier to handle.

• If you're in a hurry, you can also thaw the dough at room temperature for a few hours. However, be cautious not to let it sit out too long, as the butter in the dough can soften too much, making it difficult to work with.

• Once thawed, if the dough feels too soft, pop it back in the refrigerator for about 15-20 minutes to firm up before rolling it out. This ensures that the dough remains pliable and easy to shape.

• For pre-rolled dough, cut out your desired shapes and place them on a baking sheet lined with parchment paper. Freeze the cut-outs until solid, then transfer them to a freezer-safe bag or container. This method allows you to have ready-to-use dough pieces for quick empanada assembly.

• To prevent sticking, dust your work surface and rolling pin with a bit of flour when rolling out the dough. This helps in achieving an even thickness and prevents the dough from tearing.

• If you have leftover dough scraps after cutting out your shapes, gather them together, re-roll, and cut out more shapes. This minimizes waste and ensures you make the most out of your empanada pastry dough.

• For added flavor, consider incorporating herbs or spices into the dough before chilling. This can elevate your empanadas and add a unique twist to the traditional recipe.

• Preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until they are heated through and the crust is crispy.

• For a quicker option, use a toaster oven. Set it to 350°F (175°C) and heat the empanadas for about 10 minutes. This method works well for smaller batches.

• If you prefer using a microwave, place the empanadas on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the empanadas in the skillet and cook for 2-3 minutes on each side until they are warmed through and the crust is crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the empanadas in the basket in a single layer. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: A large bowl used to combine the flour and salt, and later to mix in the butter, egg, and water.

• Pastry cutter: A tool used to cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Measuring cups: Used to accurately measure the flour and water.

• Measuring spoons: Used to measure the salt.

• Rolling pin: Used to roll out the dough once it has been refrigerated.

• Plastic wrap: Used to wrap the dough ball before refrigerating it.

• Refrigerator: Used to chill the dough for at least 30 minutes.

• Knife: Used to dice the cold butter into small pieces.

• Whisk: Used to beat the egg before adding it to the dough mixture.

Prepare ingredients in advance: Measure and dice the butter and flour ahead of time to streamline the process.

Use a food processor: Quickly combine the flour, salt, and butter by pulsing in a food processor until it resembles coarse crumbs.

Chill the dough quickly: Flatten the dough into a disc before wrapping it in plastic wrap. This helps it chill faster in the refrigerator.

Batch preparation: Double the recipe and freeze half of the dough for future use, saving time on your next batch of empanadas.