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Empanada Dough

What you need: 

1 cup sunflower oil
1 cup beer at room temperature
1 teaspoon salt
4 cups flour

What you do: 

A Pilsen-type beer works best as it contains hops which add to the flavour.
Mix all ingredients very well, first with a fork, then your hands. The better you mix it the better it tastes.
Allow to rest for 20 min.
Roll out into empanada shape and stuff with your favourite fillings--veg, soy "meat" or "fish", tomato sauce...the only limit is your imagination. You can even use it for fruit turnovers. Seal the edges of the empanada with soymilk or water.
Bake in a moderate oven until brown.
Can be used for one big empanada or individual ones. Also good for pasties etc.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

Thanks for the heads-up, DRA88, I should have remembered European flour is usually durum flour, a bit firmer than the US kind. So yeah, a little more should do it. By "large" empanada, I should explain that I make it in a 15" serving tray, for potlucks. So yeah, it makes a lot of dough!

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:)>>> ;)b  LOVE IT! It was simple and quick. I thought 4 cups was to much since i was only making empanadas (or as us Dominicans called them, "pastelittos") for myself and my mom. So I decided to cut this recipe in half. The dough was too moist!!! I fixed that though, by adding a 1/4 cup more of flour. (If you're making the whole recipe, add 1/2 cup more flour.)  I used tofu w/ latino seasonings and it was great.

I made 6 big empanadas with it. (That's if you take a tablespoon to one and a half table spoon of dough for each one and roll it out.) I baked it at 400 degrees F for like 20 minutes. it was nice n flaky. kudos.  8)

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