Ingredients Jump to Instructions ↓

  1. 30 minutes before making the dough. There should be plenty of dough to cut out and make

  2. 48 empanadas without having to reroll any dough scraps; we found the rerolled scraps of dough to be very tough.

Instructions Jump to Ingredients ↑

  1. How to make it 3 3/4 cups (18 3/4 ounces) unbleached all-purpose flour , plus extra for the work surface 1 tablespoon sugar 1 1/2 teaspoons salt 12 tablespoons (1 1/2 sticks) unsalted butter , cut into 1/2-inch cubes and chilled 1 1/4 cups ice water 1 recipe empanada filling , chilled (see related recipes) 1 large egg , beaten INSTRUCTIONS 1. Process the flour, sugar, and salt together in a food processor until combined, about 6 pulses. Scatter the butter pieces over the flour mixture and pulse until the mixture resembles coarse cornmeal with butter bits no larger than small peas, about 16 pulses.

  2. Transfer the flour mixture to a large mixing bowl. Working with 1/4 cup of water at a time, sprinkle the water over the flour mixture and stir it in using a rubber spatula, pressing the mixture against the side of the bowl to form a dough, until no small bits of flour remain (you may not need to use all of the water).

  3. Turn the dough out onto a clean work surface and divide it into 2 equal pieces. Press each dough half into a cohesive ball then flatten the ball into a 6-inch disk. Wrap each disk in plastic and refrigerate until firm, about 2 hours or up to 2 days.

  4. Line 2 baking sheets with parchment paper; set aside. Remove 1 disk of dough from the refrigerator. Roll the dough out on a lightly floured work surface into an 18-inch circle about 1/8 inch thick. Using a 3-inch round biscuit cutter, cut out 24 rounds and transfer them to a prepared baking sheet, discarding the dough scraps. Cover the dough rounds with plastic wrap and refrigerate while you repeat with the remaining disk of dough and prepared baking sheet.

  5. Working with the first batch of dough rounds, shape, and seal the empanadas using roughly 1 teaspoon of the chilled filling per empanada. Crimp the edges of the empanadas using a fork, and arrange them on a fresh parchment paper-lined baking sheet. Wrap the baking sheet tightly with plastic wrap, and refrigerate while making a second batch of empanadas using the remaining dough rounds and filling. (The empanadas can be refrigerated for up to 3 days, or frozen for up to 1 month. After the empanadas are completely frozen, about 8 hours, they can be transferred to a zipper-lock bag to save space in the freezer. Transfer back to a parchment paper-lined baking sheet before baking.) 6. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 425 degrees. Brush the empanadas with the egg and bake until golden brown, about 20 minutes, switching and rotating the trays halfway through the baking time. (If frozen, increase the baking time to 25 minutes.) Cool for 5 minutes before serving.


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