Stop looking for that easy empanada dough! This is it! Plus the fact that I can just add everything to my stand mixer!
What’s The Secret To This Recipe?
The ingredient that makes this easy empanada dough recipe perfect, cola! Coca Cola, Mexican Coca Cola! The results are a lightly sweetened dough that’s soft and flaky. I love it!
Do you measure or weigh your flour?
For years my sister in law has been advising me to weigh out my flour when I bake. I took her advice and it was awesome! A basic digital scale for your kitchen is an inexpensive investment.
How many dough recipes have you tried?
If you are like me, I have tried countless dough recipes in search for that one perfect recipe. I will not discredit my previous recipes.
Traditional Mexican Emapanadas
Pumpkin, pineapple and cajeta(dulce de leche) are three traditional empanada fillings. I am still trying to master the dulce de leche! Half of the time the filling stays intact. The other half of the time, it leaks out! I am not a fan of the texture when you mix in the egg yolk to keep it from leaking.
Easy Empanada Dough!
- 8 oz vegetable shortening
- 3/4 cup cane sugar
- 1 tsp baking powder
- 1/3 tsp salt
- 1 pound all purpose flour
- 6 oz coca cola at room temperature carbonated
- 1 tsp cinnamon
- In the bowl of the stand mixer, cream the shortening for 2 minutes. Add the the sugar and mix for another 2 minutes.
- Mix in the baking powder and salt.
- Gradually mix in the flour just until incorporated. Gradually mix in the carbonated, rooom temperature coca cola. Do not over mix.
- Transfer dough to a lightly floured surface and knead gently for 1-2 minutes. Cover with plastic wrap and let sit for 30 minutes.
- Make 36 equal dough balls. Keep covered in a bowl so they don't dry out.
- Using a lined tortilla press or a rolling pin, roll out your empanada disc to about 3 inches. Add 1 tablespoon of your favorite filling(pineapple, pumpkin, apple)… Fold over and apply pressure with your fingers. Seal with a fork around the edges or you can pinch and fold over to give it that braid look.
- Transfer filled empanadas to a parchment lined baking sheet. If you will be dredging through cinnamon and sugar leave them as is. If you prefer to finish them with egg wash, then go ahead and brush them all over the exposed surface of the empanada.
- Bake in a preheated 375 degree F oven for 26-30 minutes or until lightly golden brown in color. If dredging with cinnamon and sugar, you want to do this while empanadas are still warm.