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Empanada Dough

This is a revised empanada dough recipe adapted from Chef Alex Perez on You Tube! Please check out his channel for many delicious recipes.
Course Antojitos, Empanadas
Cuisine Mexican
Servings 20 Empanadas

Ingredients

Ingredients

    Revised Dough Recipe –

    • 1 3/4 cups flour that have been sifted
    • 1/4 cup sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon fresh ground Mexican canela cinnamon
    • 1/3 teaspoon anise seeds
    • 1/2 cup shortening
    • 1 large egg yolk
    • 1/3 cup hot milk more or less
    • *1 cup sugar 1 teaspoon cinnamon, mixed together

    Instructions

    • Prepare the filling a day or two ahead of time. Once the filling is prepared, you can prepare the dough.
    • In a large bowl, add all of the dry ingredients. Cut in the shortening using your hand or a pastry cutter. Mix in the egg yolk. Gradually mix in the hot milk and gently knead until dough comes together. If it’s still too dry, add a little more hot milk.
    • Transfer the dough to a bowl. Cover with plastic wrap and let rest for at least 30 minutes. When ready, preheat oven to 375 degrees F. You can either grease two baking sheets or you can line them with parchment paper. Set aside. While oven preheats, divide dough into 20 equal portions. Roll into a ball and flatten slightly. Transfer to a plate and cover loosely with plastic.
    • Now, you have two options going forward. You can press the dough balls using a tortilla press lined with plastic. This will yield a more uniform and round shape. Or you can use a rolling pin to roll out the dough balls. Either way, you are looking for a disk about 4 inches in diameter. In my honest opinion, I found the rolling pin easier for this dough.
    • Once you have your empanada disk ready, fill with 1- 1 1/2 full tablespoons of filling down the center, making sure you don’t get too close the the edges. Fold over and press gently around filling to push out any air. I like to use the pinch and fold over method for sealing, but you could also use a fork if that is easier. Transfer filled empanadas to prepared baking sheets. Bake on bottom rack for 18-20 minutes or until edges begin to brown lightly. Move up to top rack and broil just to brown the tops lightly. Remove from oven and let cool slightly. While empanadas are still warm, dredge gently through cinnamon and sugar. Cool completely before storing in an airtight container. Best enjoyed within a few days.

    Notes

    For this dough recipe, you will need at least 2 full cups of previously prepared filling.