Directions: |
Directions:1. Process flour, sugar, and salt together in food processor until combined (3 seconds). Scatter butter pieces over flour mixture. Pulse until mixture resembles coarse cornmeal (16 pulses).
2. Dump mixture into large bowl. To the flour mixture, add 1/4 cup ice water (no ice) at a time. Use a stiff rubber spatula to stir and press dough together between each addition.
3. When no small bits of flour remain, turn dough out onto counter or piece of parchment paper. Press into cohesive ball. Divide dough into 2 equal pieces. Put each piece of dough onto plastic wrap. Form into a 6-inch (diameter) disk and refrigerate for at least 1 hour.
4. Let dough sit on counter for 10 minutes before using. Preheat oven to 425 F and line cookie sheets with parchment paper. Roll one circle of dough out to 1/8 inch thick on a floured surface. Using a 4-inch round biscuit cutter, cut 12 circles. (You can re-roll the dough once and cut more circles, but the dough will be tougher.)
(Note: If you are in a hurry and don't want to re-roll dough to use it all, you can, instead, use a pizza wheel to cut the dough into squares/rectangles (you'll be able to do 12, possibly more, per sheet of dough). A square with about 3.5 inch sides has about the same surface area as a circle with a 4 inch diameter. You may make slightly larger squares to use all the dough in one go, and you can use slightly more filling per empaņada. Also, this dough is very forgiving so you can pull and stretch it a little to make it into a useful shape before you form and fill it.)
5. Put about one Tbs of filling into the center of each circle. Brush edges of dough with water (can use finger dipped in water). Fold the dough in half over the filling and seal around the edges. Place each empanada on cookie sheet and press around the sealed edges with a fork to seal tightly. Repeat until you've used all 12+ circles and then repeat with the second disk of dough until all empanadas are filled.
6. At this point you can freeze them, refrigerate them tightly wrapped until ready to use (within a day), or cook right away.
7. When ready to cook, brush each empanada with olive oil and bake until golden brown, 20 to 30 minutes. Rotate sheet halfway through baking. Let cool for 5 minutes before serving. |
Personal
Notes: |
Personal
Notes: I made these empanadas for Bryan's lab meeting here at Stanford. They were a huge hit. People were saying things like, "we should have Lindsay cater every lab meeting". :) They're yummy. I'm including two filling recipes (beef and cheese, and peppers and cheese). I like the vegetarian one best, actually, but they are both tasty.
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This recipe for Empanadas (Pastry) (America's Test Kitchen) is from