Empanadas without filling Recipe
Ingredients
- 3 cups all-purpose flour
- ¼ to 1/2 teaspoon salt
- 6 oz unsalted butter (1 ½ sticks)
- 1 egg
- 1/4 cup to 1/2 cup of water or milk, adjust as needed to obtain a soft and smooth dough
Directions
- Mix the flour and salt in a food processor.
- Add the butter and pulse
- Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms
- Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).
- Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).
- Use immediately, or store in the refrigerator/freezer to use later.
- Assembling and baking the empanadas:
- To assemble the empanadas or turnovers, place a spoonful of the filling on the middle of each empanada disc.
- To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers or a fork.
- Refrigerate for at least 30 minutes before baking.
- Brush them with egg wash
- Bake the empanadas in a pre-heated oven at 375F-400F. Bake the empanadas at 375F for 20-25 minutes until golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 12 servings | |
| Calories 221 | |
| Calories from Fat 107 | 48% |
| Total Fat 12.17g | 15% |
| Saturated Fat 7.45g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 80mg | 3% |
| Potassium 42mg | 1% |
| Total Carbs 23.88g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.12g | 0% |
| Protein 3.81g | 6% |
