I got back from Mexico and every time we are there we get Empanadas from this Argentine Place! It’s my favorite thing, so I scoured the internet for some empanada dough recipe.
After trying several this is the one that is the best.
3 cups flour
1/4 – 1/2 tsp salt
1 1/2 cups butter
1/4 – 1/2 cup milk or water
Cut the butter into the flour and salt mixture. (I like to heat the butter slightly just so it’s somewhat easy to cut in – 20 seconds). Then add egg and about 1/4 cup milk or water. Mix together, the dough will be slightly wet so it will stick together. You will want to roll it out into a thin layer, then you will want to use a bowl or a biscuit cutter to cut them into circles. Place them on a sprayed cookie sheet.
Then you will want to stuff them with whatever you want. The combinations we used were:
Corn & Cheese
Sausage, Cheese & Corn
Sausage & Cheese
Once the empanadas are filled, fold them in half and press them with a fork to seal. I like to white wash them with egg white and a little bit of water. Then brush the empanada dough with the egg white mixture and place into the oven. You can also spray them with cooking spray to get a golden brown mixture.
Bake them at 375 degrees for 7-12 minutes or until golden brown.
These are better when they are fried, but baking is more healthy! If you are going to fry them I recommend freezing them so they will not fall apart when they are placed in the cooking oil.