Chef Martin Lopez shows us how to make both savory and sweet empanadas for Easter.
Savory or Sweet - The secret of a good empanada is the dough.
The dough is the first thing you will taste when taking a bite of an Empanada and it should have the right flavor, consistency, and crunch.
There are many variations and flavors of “Empanadas” and “Empanada Dough” recipes from across the globe clamming to be the best, from olive oil or butter, water or milk, plain flour or corn flour, etc.
This is one of my personal favorite basic recipes for empanada dough I know. It’s very easy to make it doesn’t take too much time (like most dough recipes) and it can be used for savory or sweet empanadas so the sky is the limit!
Makes 30 3-4 inch Empanadas
- 17 oz. All-purpose flour
- 7oz. Water (lukewarm)
- 3.5 oz. Olive oil
- 3/4 teaspoon of dry yeast.
- 1 teaspoon salt
- 1 teaspoon paprika powder
Making the dough
Put the flour in a bowl and make a well in the middle. Put the other ingredients in the well and start mixing it using a fork or a spoon. Mix until it becomes stiff. Put the dough on a lightly floured flat surface and start kneading with your floured hands until all the flour is incorporated. The dough should now be smooth and easy to handle. It should not stick to the surface or your hands anymore. If so, add a little flour until it’s not sticky anymore. If the dough is to dry add a little water. Form the dough into a ball and put it in a bowl covering it.
Letting the dough rest is important before you roll it out to achieve the right consistency in the final product.
Let the dough rest for about an hour before you use it, this dough can be stored in a fridge for up to 6 hours.
Roll the dough out to a tortilla thickness and cut into 4 inch circles. Fill with your favorite filling egg wash the inside and fold in half, pinch and fry.