Best Healthier Empanada Dough Masa Para Empanadas Light Recipes
EMPANADA DOUGH RECIPE - MASA PARA EMPANADAS
This recipe produces a sweet dough that contrasts perfectly with savory fillings. Empanada dough is less flaky than pie crust (although you can substitute frozen pie crust dough in a pinch) - it has a tender texture that soaks up the filling. This dough can be used for baked or fried empanandas. If you are going to fry the empanadas, omit the egg yolk and roll the dough out slightly thinner (less than 1/4" thickness).
Provided by Codebates
Categories Quick Breads
Time 1h15m
Yield 10 10-12, 6 serving(s)
Number Of Ingredients 7
Steps:
- Sift the flour into a bowl. Stir in the salt and the sugar.
- Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended.
- Whisk the egg yolks wiht 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
- Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain.
- Turn dough out onto a floured surface, and roll into desired thickness.
- Makes enough dough for 10-12 large empanadas.
Nutrition Facts : Calories 600.9, Fat 31.6, SaturatedFat 13.1, Cholesterol 89.8, Sodium 426.4, Carbohydrate 68, Fiber 2.2, Sugar 4.5, Protein 9.5
STANDARD MASA FOR EMPANADAS
Masarepa is cornmeal that has been precooked, dehydrated and ground into a fine powder. It's used all over Colombia, Venezuela and Bolivia for a variety of recipes, including arepas and empanadas.
Provided by J. Kenji López-Alt
Categories snack, finger foods, pastries, project, appetizer
Time 30m
Yield About 24 (3-inch) empanadas
Number Of Ingredients 2
Steps:
- Combine masarepa, salt and 2 cups tepid water in a large bowl. Stir with your hands and massage into a smooth dough.
- Take a small ball in your hand and press it flat. If the dough cracks, add more water, 1 tablespoon at a time, until it is smoother and workable. (Small cracks around the edges are OK.)
- Cover masa and set aside to rest for at least 15 minutes before using. Masa can be made several days in advance and stored in the fridge in a zip-top bag.
- For empanada assembly and cooking instructions, proceed to Step 6 of this Colombian Beef and Potato Empanadas recipe.
MASA FáCIL PARA EMPANADAS (EASY EMPANADA DOUGH)
A basic dough for making pies at home quickly and easily. This recipe uses only 5 ingredients.
Provided by rosa1912
Categories Pastry Pie Crusts
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Mix flour and salt together in a large bowl. Cut in shortening using 2 forks until mixture resembles coarse crumbs. Mix in cold water and egg yolk with a fork until dough comes together.
- Dust a flat work surface with flour. Divide dough into 12 equal pieces and roll each piece into a 4 1/2-inch circle with a rolling pin.
Nutrition Facts : Calories 136.8 calories, Carbohydrate 12 g, Cholesterol 17.1 mg, Fat 9.1 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 2.3 g, Sodium 49.6 mg
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