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Empanada Dough

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Empanada Dough

Empanada Dough

amanda

Equipment

  • - Stand mixer with paddle attachment

  • - Silicone baking mat

  • - Empanada molds

  • - Pastry brushes

  • - Deep fry thermometer

  • - Cutting board (Various sizes)

  • - Kitchen scale

  • - Non-stick frying pan (Medium size)

  • - Oven mitts and potholders

  • - Pie dough cutter (with various sizes)

  • - Whisk or fork

Ingredients

  • 2 1/4 cups unbleached all-purpose flour

  • 1 1/2 teaspoons salt

  • 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes

  • 1 large egg

  • 1/3 cup ice water

  • 1 tablespoon distilled white vinegar

Instructions

1

Instruction 1

Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
2

Instruction 2

Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
3

Instruction 3

Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.
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