Golden Empanada Dough: A Versatile Base for Tasty Tapas
Creating a delightful base for your empanadas can transform your culinary experience, particularly when crafting these small, individual meat pies that are cherished throughout Spain and traditionally enjoyed during the festive Christmas season in Mexico and northern New Mexico. This Golden Empanada Dough is simple to prepare, making it an ideal choice for gatherings and celebrations, perfect for serving up a delicious assortment of fillings. Whether you’re hosting a lively dinner party or looking to impress your family with homemade tapas, this dough is your go-to recipe for achieving a crispy, golden crust.
Ingredients
| Ingredient | Quantity |
|---|---|
| Flour | 4 cups |
| Salt | 1 teaspoon |
| Sugar | 1 teaspoon |
| Shortening | 1/4 cup |
| Dry Yeast | 2 teaspoons |
| Water | 3/4 cup (warm) |
| Egg | 1 (beaten) |
| Shortening (for frying) | as needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 151.8 |
| Total Fat | 3.8 g |
| Saturated Fat | 1.4 g |
| Cholesterol | 16.3 mg |
| Sodium | 150.7 mg |
| Total Carbohydrates | 24.9 g |
| Dietary Fiber | 0.9 g |
| Sugars | 0.9 g |
| Protein | 3.8 g |
Instructions
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Prepare the Dough: Begin your empanada adventure by placing the flour, salt, sugar, and shortening into a large mixing bowl. The combination of these ingredients creates the foundation of your empanada dough, ensuring a rich flavor and a delightful texture.
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Mix the Ingredients: With your hands or using an electric mixer fitted with a paddle attachment, thoroughly mix these dry ingredients with the shortening until the mixture resembles coarse crumbs. This step is crucial as it helps to evenly distribute the shortening, contributing to a flaky crust.
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Incorporate the Egg: Next, add the beaten egg into the flour mixture and blend until fully combined. The egg adds moisture and richness to the dough, enhancing its overall flavor.
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Activate the Yeast: In a small bowl, dissolve the dry yeast in the warm water, allowing it to activate for about five minutes. Once it becomes frothy, add this mixture to the dough. The yeast will provide a lightness to the empanada, making it even more enjoyable to eat.
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Adjust the Dough Consistency: If your dough appears too dry, gradually add more warm water, one tablespoon at a time, until the dough is manageable and pliable. The goal is to achieve a consistency that allows you to roll out the dough without it crumbling apart.
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Roll Out the Dough: On a lightly floured surface, roll out the dough to approximately 1/4 inch thick. A consistent thickness ensures that each empanada cooks evenly, providing that perfect golden crust that everyone loves.
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Cut the Dough Circles: Using a 4-inch round cutter, cut out circles from the rolled dough. Gather any excess dough, knead it together, and re-roll it to cut out additional circles.
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Fill the Empanadas: For the filling, refer to your favorite empanada recipe, such as Euphelia’s Meat Empanadas. Spoon a portion of the filling onto the center of each dough circle. Be careful not to overfill, as this can lead to bursting during cooking.
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Seal the Edges: Gently fold the dough over the filling to create a half-moon shape. Press the edges firmly together to seal, ensuring that no filling escapes during cooking. If necessary, use a bit of water or beaten egg along the edges to help them adhere.
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Create Decorative Edges: For an extra touch of flair, use pinking shears to cut the edges of the sealed empanadas. This not only enhances their appearance but also helps secure the filling within.
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Poke Holes for Steam Release: Use a fork to poke a couple of small holes in the top of each empanada. This step is important as it allows steam to escape while frying, preventing the empanadas from bursting.
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Fry to Perfection: In a deep skillet or fryer, heat the shortening or oil over medium-high heat. Once hot, carefully add the empanadas in batches, making sure not to overcrowd the pan. Fry each empanada until they turn golden brown and crispy, which usually takes about 3-5 minutes per side.
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Drain and Serve: Once cooked, remove the empanadas from the oil and place them on a paper towel-lined plate to drain any excess fat. Serve them warm, either on their own or with a side of your favorite dipping sauce.
This Golden Empanada Dough recipe yields approximately 16 individual empanadas, each bursting with flavor and perfect for any occasion, whether it be a casual family gathering or a festive celebration. Enjoy the satisfaction of crafting your own empanadas, and feel free to experiment with various fillings to suit your taste preferences. Bon appétit!
