Description
A versatile, homemade dough for empanadas, ideal for both sweet and savory fillings. This empanada dough is simple to make, using common ingredients to achieve a soft, elastic texture that’s easy to work with.
Ingredients
Scale
- 450 g of all-purpose flour
- 200 ml of warm water
- 100 ml of olive oil
- 1 large egg
Instructions
- Prepare the Flour: Place the flour in a large bowl and make a well in the center.
- Add Liquids: Pour warm water and olive oil into the center of the flour, then add the egg.
- Mix the Dough: Using your hands or a spatula, begin mixing from the outside of the well inward, combining the ingredients until a homogeneous dough forms.
- Knead: On a lightly floured surface, knead the dough for 5-10 minutes until it is smooth and elastic. If it’s too sticky, add a bit more flour; if dry, add a bit more water.
- Rest: Shape the dough into a ball, place it in a bowl, cover with a clean cloth, and let it rest for 30 minutes.
- Roll Out: After resting, divide the dough into portions according to the desired size of your empanadas. Roll out each portion with a rolling pin to form a thin layer.
Notes
- For Immediate Use: Begin assembling empanadas right after rolling out the dough.
- To Store: Wrap dough in plastic and refrigerate for up to 24 hours.
Details
- Prep Time: 15 minutes
- Resting Time: 30 minutes
- Total Time: 45 minutes
- Yield: Enough dough for approximately 10-12 small empanadas
- Category: Dough, Baking
- Method: Mixing and Kneading
- Cuisine: Latin American, Spanish
- Diet: Vegetarian
Nutritional Facts (per portion, approximately)
- Calories: 180 kcal
- Carbohydrates: 24 g
- Protein: 4 g
- Fat: 7 g
- Fiber: 1 g
- Sugars: 0 g