Empanada Dough
The classic empanada dough with beef fat and olive oil. Soft, easy to work with, and ready for pleating. Makes about 20 dough rounds.
- 1 kg (2.2 lb) all-purpose flour
- 150 g (5.3 oz) beef fat
- 50 cc (3.4 tbsp) olive oil
- 400 cc (1.7 cups) hot water
- 30 g (2 tbsp) coarse salt
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1
Melt the fat
Melt the fat in a bowl over high heat.
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2
Mix the liquids
In another bowl, mix the hot water, salt, oil and melted fat.
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3
Add the flour
Add half the flour and mix slowly. Then add the other half and mix from slow to fast until well combined.
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4
Knead and rest
Turn the dough out onto a floured surface and knead until it forms one big ball. Cover with two kitchen towels and let rest for 30 minutes.
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5
Shape the dough balls
Form 50 g balls and keep them in a covered container in the fridge until ready to use.
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6
Assemble the empanadas
To assemble the empanadas: knead each ball a little, roll it out, fill it, and pleat the edge.
- Exact 50 g balls for even, uniform dough rounds.
- The 30-minute rest is key for the dough to be elastic.
- You can freeze the rolled-out rounds with parchment paper between each one.