Empanada Dough Masterpiece
Empanada Dough
Ingredients
Yield: Dough for 11-inch round pie, 10 x 15-inch rectangular pie, or 40 turnovers
- 1 package 2½ teaspoons active dry yeast
- ¼ cup warm water 100°F to 110°F
- 3 tablespoons lard or vegetable shortening
- 3½ cups unbleached all-purpose flour
- 1½ teaspoons salt
- 2 large eggs lightly beaten
- ½ cup warm milk 100°F to 110°F
Instructions
Activate the Yeast:
- In a small cup, sprinkle the yeast over ¼ cup of warm water.
- Allow it to sit until the yeast becomes creamy, roughly 2 minutes.
- Stir until the yeast dissolves.
- Melt the lard in a small saucepan over low heat.
- Let it cool slightly.
Prepare the Dough:
- In a large bowl, combine the flour and salt.
- Add the beaten eggs, melted lard, yeast mixture, and warm milk.
- Mix until well combined.
- Transfer the mixture onto a lightly floured work surface and knead briefly until the dough becomes smooth and elastic, adding flour as needed for about 2 to 3 minutes.
Rising the Dough:
- Grease a large bowl with oil, place the dough inside, and turn it to coat with oil.
- Cover the bowl with a towel and let the dough rise in a warm place, like an oven turned off, for 1½ 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 another 1 hour.
Ready for Use:
- The dough is now ready to be used for making empanadas or empanadillas.
Notes / Tips / Wine Advice:
Alternatively, it can be stored in the refrigerator or freezer for future use.
Nutritional Information
Calories: 90 kcal