Best Masa Para Empanadas Empanada Dough Recipes

MASA PARA EMPANADAS (EMPANADA DOUGH)

Steps:

• Sift flour onto a flat work surface. Make a well in the center. Add sugar and salt. Gradually mix in shortening and water with a fork until dough comes together. Knead until smooth, about 10 minutes.
• Divide dough into 30 pieces. Roll each piece out into a thin, 6-inch round.

MASA FáCIL PARA EMPANADAS (EASY EMPANADA DOUGH)

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.

EMPANADA DOUGH RECIPE - MASA PARA EMPANADAS

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.

EMPANADA DOUGH RECIPE - MASA PARA EMPANADAS

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.
• [blockquote shade=grur]
• Guide's Response to User Reviews
• "Thank you for the comment about using a pie crust. I agree that it is not as good as empanada dough. If you want to make small appetizer-size empanadas and want to deep fry them instead of bake them, thinly rolled out pie crust does work well. Sometimes puff pastry (masa hojaldre) can also be used for baked empanadas, as in
• this recipe
• for ham and cheese empanadas." -
• Marian Blazes, Guide to South American Food

HEALTHIER EMPANADA DOUGH - MASA PARA EMPANADAS LIGHT

Steps:

• Place the flour in a large bowl. Whisk in 1 teaspoon salt.
• Add the yogurt and the melted butter to the flour and stir with a wooden spoon. Add the water 1 tablespoon at a time, and mix until the dough starts to come together. Knead dough gently with your hands, adding more water if the dough is too dry. Taste for salt and add another 1/4-1/2 teaspoon if desired. Knead mixture very gently and briefly until you obtain a relatively smooth dough, but do not overwork the dough. It's fine if the dough appears a bit shaggy and unevenly mixed (something like pie crust), but it should have enough moisture to come together in a cohesive ball. If dough is too dry, add a bit more water. If it is too sticky, add a bit more flour, and knead lightly.
• Cover the dough with plastic warp and set aside to rest and chill in the refrigerator for at least one hour. Dough may be prepared the day before and chilled overnight.
• To make empanadas, divide dough into 10 pieces. On a lightly floured surface, roll out each piece of dough into a 6-inch diameter circle.
• Add 1/4 cup of filling (see ideas for empanada fillings here) to the center of a circle of dough. Wet edges of dough lightly with water, then fold dough in half to form a semi-circle, enclosing the filling. Pinch edges of dough together, and crimp dough edge to further seal. (For photos and more instructions on shaping empanadas, How to Fill and Shape Empanadas). Place empanada on a baking sheet. Repeat with remaining circles of dough.
• Mix the egg yolk with 1 tablespoon water, and brush empanadas with the egg wash before placing them in the oven. Bake empanadas for 25-30 minutes, or until puffed and golden brown. Remove from the oven and let cool for 10 minutes before serving.