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Nutrition Facts
Serving Size 1 (44g) Recipe makes 10 servings
Calories 152
Calories from Fat 63		(41%)
Amount Per Serving		%DV
	Total Fat 7.1g	10%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 6mg		2%
Sodium 233mg		9%
Potassium 26mg		0%
Total Carbohydrate 19.1g		6%
	Dietary Fiber 0.7g	2%
	Sugars 0.1g
Protein 2.6g		5%
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Empanada Dough

Recipe #338295 | 1½ hours | 1¼ hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: ThatSouthernBelle
Nov 19, 2008

Found this on thezenkitchen.com. According to the poster, "I was recently in a hole-in-the-wall Argentinian restaurant and spotted an interesting bit of artwork. On one of their walls was a framed recipe for empanada dough — it was written in Spanish and looked very old. Using my spot-on translation abilities, I determined that the recipe called for a kilogram of flour, 250 grams of lard, salt to taste, and "enough water to make it work."" Can be used for both savory and sweet fillings.

SERVES 10 (change servings and units)

Ingredients

2 cups all-purpose flour
1/3 cup lard
1 teaspoon table salt
1/2 cup ice water

Directions

1
Mix the salt and flour in a large bowl. Rub the lard into the flour mixture with the tips of your fingers until it begins to resemble pea-sized pebbles. Next, add the ice water and mix until just combined. Press into a 6 inch disk and wrap in plastic. Chill in the refrigerator for at least one hour.
2
When you are ready to prepare the empanadas, pre-heat the oven to 400 degrees. Remove the dough from the refrigerator and cut the disk into 4 chunks. Flour your work surface and roll one out with a floured rolling pin until it is 1/8 of an inch thick. You should be able to cut 6 four-inch rounds out of each (freehand with a sharp paring knife if you don't have a pastry cutter).
3
Place a small amount of cold filling in the middle of each round, brush the edges with a bit of egg wash, fold into a half-moon, and crimp as desired -- some people fold the edges decoratively while others simply crimp with the tines of a fork.
4
Place the prepared empanadas on a parchment-lined baking sheet and place into the preheated oven. Bake for 20-25 minutes or until the crust is blistered and well-browned.