Directions: |
Directions:Form the dough
Place the yeast in a small bowl, add the warm milk and let it proof for about 5 minutes.
Meanwhile, place the Flour, eggs, melted and cool butter, sugar and , salt in a large bowl. Add the yeast mixture and mix to form a soft dough. Knead on a floured surface for about 5 minutes , adding more flour if needed.
Place the dough in an oiled bowl turning to coat it with the oil. Cover with plastic and let it rest for about 1 ½ hours in a warm place.
After that period knead the dough again for 2-3 minutes and divide it into 12 small soft balls to start forming the empanadas. Cover with plastic.
Make the empanadas
With the help of your rolling pin, roll out each dough balls on a lightly floured surface into circles of about 7 inches in diameter , stretching it if necessary.
Place about ¼ cup of filling in the center of each; fold dough to enclose the filling and form a half moon. Seal edges by crimping with a fork.
If you want your empanadas to look symmetric, once you fold the circle , place a cereal bowl upside down and press to cut any excess dough, like shown in the picture.
Preheat oven to 375 degrees. Arrange empanadas on 2 greased baking sheets; brush with egg wash and dust with some sugar if you desired. Let them rest for about 30-35 minutes until the dough raises.
Bake until light brown, 15 to 18 minutes; rotate pans between racks halfway through.
Baking time will vary depending on your oven.
If you want to obtain a dark golden color in your empanadas, do not add sugar to the topping and place them for 2-3 minutes under your broiler stove after baking them, watching carefully to avoid burning them.
Update:
I placed some of these empanadas in the freezer for later use. You know those times when you want to have some coffee and a sweet thing to go alone?. Well, I put one in the toaster oven while my coffee was brewing, and it tasted great. Really crispy with its soft filling. So now you know they freeze well. |
This recipe for Empanada Dough is from