Easy Empanada Dough!
Coca cola is the secret ingredient in this easy and delicious empanada dough recipe!
Servings 36 empanadas
Ingredients
- 8 oz vegetable shortening
- 3/4 cup sugar
- 1 tsp baking powder
- 1/3 tsp salt
- 1 pound all purpose flour 3 1/2 cups more or less
- 6 oz coca cola at room temperature carbonated
Instructions
- 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, room temperature coca cola. Mix on low for 1 minute. Do not over mix.
- Transfer dough to a lightly floured surface and knead gently for 1-2 minutes. If the dough feels too sticky and loose, mix in 1 tbsp. more of flour then gently knead it. Repeat until the dough is just slightly tacky, but manageable. Cover with plastic wrap and let chill for 30 minutes.
- Roll 36 equal dough balls. Keep covered in a bowl so they don't dry out.
- Before pressing the dough ball dredge lightly in flour. 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(1 c sugar mixed with 1 1/2 tsps cinnamon) , you want to do this while empanadas are still warm.
Notes
The time above does not include the time for preparing the filling. The finished dough can be refrigerated for 2-3 days. Egg wash is essentially 1 egg with 1 tbsp. of cold water or milk. Whisk until combined.
I cannot stress enough on how the amount of flour depends on the temperature and environment of your home on any particular day. If it is humid, your dough will require more flour to be manageable.