Empenada Dough help

[giggler]

Hoping our bakery friends may help.
I buy these great Empenadas from local Mexican Bakery.
Small hand pies filled with fruit jam.
I would like to make the dough,
It is a 1/4in thick dough. Not flakey, and and quit durable,
Yet easy chew, and remains fresh for days!
Internet says, flour, pinch salt, cut in lard.
no yeast or anything.
Roll into balls let rest.
Roll to 1/4 inch think.
Fill with filling and bake.
No Kneading. no yeast..
Eric, Austin Tx.

 

[dragnlaw]

Funny you should ask that - I was just checking out a recipe for the dough for empanada's on Recipe Tin Eats. Here's what she uses for her shortcrust pastry:

• 2 1/2 cups plain/all-purpose flour
• ▢175g/ 12 tbsp cold unsalted butter , cut into 1 cm / 1/2″ cubes
• ▢1 tsp cooking/kosher salt
• ▢1 egg yolk
• ▢1/2 cup warm milk , full fat (30 sec microwave)

Here's the link if you or anyone is interested. Use a food processor or mix by hand.
You can have any filling you want. Savoury meat, fruit, jam - whatever your lil' heart desires.

 

[caseydog]

Funny you should ask that - I was just checking out a recipe for the dough for empanada's on Recipe Tin Eats. Here's what she uses for her shortcrust pastry:

• 2 1/2 cups plain/all-purpose flour
• ▢175g/ 12 tbsp cold unsalted butter , cut into 1 cm / 1/2″ cubes
• ▢1 tsp cooking/kosher salt
• ▢1 egg yolk
• ▢1/2 cup warm milk , full fat (30 sec microwave)

Here's the link if you or anyone is interested. Use a food processor or mix by hand.
You can have any filling you want. Savoury meat, fruit, jam - whatever your lil' heart desires.

Lard would be traditional, but good lard is hard to get, even in Texas. Most of the lard you find in grocery stores is hydrogenated, which just makes it worse from a health point of view. Butter will work, and it is easy to get good butter.

I love empanadas, but have never actually tried to make them. My ex-wife was the baker, and she made them after a visit to Calle Ocho in Miami. I do know that she didn't use lard, so I'm guessing either butter or shortening.

Let us know how they turn out, Eric.

CD

 

[pictonguy]

Personally I like lard and use a brand called "tenderflake" which is pure lard and it's of the highest quality suitable for baking and it's easily available in Canada and the US.

My recipe is only what I like and 10 people will have 10 different recipes, so if you begin making empanadas you probably will be changing the recipe many times until you find one that you prefer, anyways here's mine. The variations are endless and pretty much every culture has a filled dough.

• 375 g's all purpose flour
• 6 g's salt
• 4 g's sugar
• 170 g's lard
• 1 large egg
• 80 mg's water

 

[caseydog]

Personally I like lard and use a brand called "tenderflake" which is pure lard and it's of the highest quality suitable for baking and it's easily available in Canada and the US.

My recipe is only what I like and 10 people will have 10 different recipes, so if you begin making empanadas you probably will be changing the recipe many times until you find one that you prefer, anyways here's mine. The variations are endless and pretty much every culture has a filled dough.

• 375 g's all purpose flour
• 6 g's salt
• 4 g's sugar
• 170 g's lard
• 1 large egg
• 80 mg's water

Thanks for the tip on Tenderflake. Pure/real lard is not easy to find.

CD