HOW TO MAKE EMPANADA DOUGH
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar (granulated)
3/4 cup cold butter (sliced into pieces)
1/2 cup cold milk
1 egg plus 1 egg white
1 teaspoon vinegar (white)
Procedure
* Makes about 24 four" empanaditas
*Edited by author 05/14/2011
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar (granulated)
3/4 cup cold butter (sliced into pieces)
1/2 cup cold milk
1 egg plus 1 egg white
1 teaspoon vinegar (white)
Procedure
Put 3 cups of flour in a food processor and add 1 tsp salt and 1 teaspoon sugar. Pulse 4 or 5 times to mix them. If you do not have a food processor, use a bowl and do it manually by mixing with a rubber spatula.
Add 1/2 cup butter into the flour mixture and pulse until they mix together in a food processor. If you are doing it manually in a bowl, use two table knives to cut the butter into the flour, or you can even use your fingers to blend them together.
Whisk together 1 egg, 1 egg white, 1/2 cup cold milk, and 1 teaspoon vinegar in another bowl and pour slowly into the flour mixture.
If you're doing it manually in a bowl, make a well in the center and pour liquid mixture slowly until flour sticks together and form into a ball of dough.
Knead the ball of dough on a clean surface lightly sprinkled with flour for about 8 minutes until it becomes smooth.
Wrap the dough in a plastic food wrap and refrigerate for about one hour. After one hour, use dough immediately. If not, put in the freezer for future use.
Add 1/2 cup butter into the flour mixture and pulse until they mix together in a food processor. If you are doing it manually in a bowl, use two table knives to cut the butter into the flour, or you can even use your fingers to blend them together.
Whisk together 1 egg, 1 egg white, 1/2 cup cold milk, and 1 teaspoon vinegar in another bowl and pour slowly into the flour mixture.
If you're doing it manually in a bowl, make a well in the center and pour liquid mixture slowly until flour sticks together and form into a ball of dough.
Knead the ball of dough on a clean surface lightly sprinkled with flour for about 8 minutes until it becomes smooth.
Wrap the dough in a plastic food wrap and refrigerate for about one hour. After one hour, use dough immediately. If not, put in the freezer for future use.
*Edited by author 05/14/2011
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