Masa de Empanada
Masa de Empanada
Homemade Empanada Dough
Ingrediënten
Dough for 11-inch round pie or 10 x 15-inch rectangular pie or 40 turnovers
- 1 package 2 1/2 teaspoons active dry yeast
- ¼ cup warm water 100°F to 110°F
- 3 tablespoons lard or vegetable shortening or use vegetable shortening to make it vegetarian
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons salt
- 2 large eggs lightly beaten
- ½ cup warm milk 100°F to 110°F
Instructies
- In a small cup, sprinkle the yeast over 1/4 cup of the warm water.
- Allow it to sit until the yeast becomes creamy, which should take about 2 minutes.
- Stir until the yeast dissolves.
- If you’re using lard, melt it in a small saucepan over low heat and let it cool slightly.
- In a large bowl, mix the flour and salt.
- Add the eggs, lard (or vegetable shortening for a vegetarian option), yeast mixture, and warm milk.
- Mix until all the ingredients are well combined.
- Turn the dough out onto a lightly floured work surface and knead briefly until it becomes smooth and elastic.
- Add more flour as necessary during this process, which should take about 2 to 3 minutes.
- Grease a large bowl with oil, place the dough in the bowl, and turn it to coat with oil.
- Cover the bowl with a clean towel and let the dough rise in a warm place (such as an oven turned off) for 1 1/2 hours.
- Knead the dough for an additional 2 to 3 minutes, then return it to the bowl, cover it again, and let it rise for an additional 1 hour.
- The dough is now ready to use or can be stored for future use in the refrigerator or freezer.
Notes / Tips / Wine Advice:
You can use this homemade empanada dough for a variety of delicious fillings, whether you’re making empanadas, empanadillas, or turnovers. Enjoy your homemade Masa de Empanada!
