Saturday, April 19, 2014

Empanada Dough

There are a few great Cuban restaurants in Philadelphia, but my current favorite may be Cuba Libra.  They make the best empanadas.  Since I can’t always get to the Old City neighborhood and the ingredients themselves aren’t expensive, I begin looking into making my own.  


Empanada Dough
45 min prep time
20-25 min cooking time
10 Servings, 2 empanadas per serving
•    1 and ½ sticks of butter
•    3 cups of flour
•    ¼ cup of sugar
•    1 egg (whole)
•    1 egg beaten
•    1 teaspoon salt
•    ¼ cup of water (you may need extra to get the dough consistency right)



Preheat oven at 370 degrees.  Line 3 cookie sheets with parchment paper.


Mix the flour, butter, sugar, and 1 egg together.  Slowly add the water about a tablespoon at a time until it looks crumbly like this.




Pat the dough into a bag and wrap in plastic wrap.  Allow to rest in the fridge for 1-2 hours.





Prep whatever filling ingredients you want to stuff into the empanadas.  I chose mozzarella cheese, mushrooms, corn, and spinach.


Pull dough from fridge and make small balls that can fit in the palm of your hand.  There should be around 20 of them.  Roll out each ball of dough until it’s thin and round.

Fill each piece of dough with a couple of tablespoons of filling and pinch them to resemble a half moon shape.  After each empanada is shaped, brush with the beaten egg.

Bake empanadas for 20-25 minutes until golden brown. 

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