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Collection: Appetizers
Recipe By: Argentina Chef
Empanadas
Ingredients
- Water (135 ml/4,56 oz)
- Sea salt (1 tsp)
- Sunflower or Canola oil (3 tbs)
- Butter (30 gr/1,06 oz).
- All purpose flour (300 grs)
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Directions
- Mix flour and salt in a large bowl.
- Add the water, oil and butter.
- Use a wooden spoon or your hands to integrate everything.
- Put on the table and knead for ten minutes.
- Rest for 30 minutes to relax the dough covered with a foil in the
- fridge.
- 1
- 2
- Roll them sprinkling some flour and stack them with
- some flour in between.
- Put the discs on the table, add about 1 tbsp of filling in
- the centre of the disc and with your finger put water to
- one half of the disc so when you fold to close the
- empanada you can seal it.
- 3
- The empanadas should be baked at a high temperature, 230ºC/450ºF
- approx., and it would be ready when the dough is nicely brown
- (remember to paint them with a beaten egg). Be sure to preheat the
- oven first. If you got an electric oven the heat should come from both
- sides (up and down) or at least from the base, not broiling. If you are
- planning to deep fry the empanadas the temperature should be between
- 175ºC/350ºF
- For the storing, although could freeze them after baked and reheat (in
- the oven at medium heat), the best way to keep its freshness would be
- to freeze them uncooked and then bake them straight from the freezer
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