Get ready to transport your kitchen to the vibrant streets of Colombia with this foolproof empanada dough recipe that guarantees golden, flaky perfection every single time! Whether you're a seasoned home cook or a curious culinary adventurer, these empanadas will become your new favorite go-to recipe that impresses friends and family with minimal effort and maximum flavor.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Colombian
Serves: 12 empanadas
Ingredients
- 2 cups all-purpose flour
- 1/2 cup butter, softened
- 1/2 tsp salt
- 1/2 cup water (as needed)
Instructions
- Begin by gathering all your ingredients: 2 cups of all-purpose flour, 1/2 cup of softened butter, 1/2 teaspoon of salt, and 1/2 cup of water. Make sure your butter is at room temperature for easy mixing.
- In a large mixing bowl, combine the 2 cups of all-purpose flour and 1/2 teaspoon of salt. Mix them together until well combined, ensuring that the salt is evenly distributed throughout the flour.
- Add the softened butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. This process should take about 3-5 minutes.
- Gradually add water, starting with 1/4 cup, mixing it into the dough with your hands or a wooden spoon. If the dough seems too dry and crumbly, slowly add more water, a tablespoon at a time, until the dough holds together but is not sticky.
- Once the dough comes together, knead it gently on a lightly floured surface for about 2-3 minutes. You want it to be smooth and elastic, but be careful not to over-knead.
- Form the dough into a ball and wrap it in plastic wrap or cover it with a clean kitchen towel. Let it rest at room temperature for about 15 minutes. This resting period helps to relax the gluten, making it easier to roll out later.
- After the resting period, divide the dough into 12 equal portions. Roll each portion into a ball and then flatten it into a disc about 1/8 inch thick on a lightly floured surface. Use a rolling pin for even thickness.
- Once you have your discs, they are ready to be filled with your desired filling. Place about 1-2 tablespoons of filling in the center of each disc, fold it over to create a half-moon shape, and press the edges together to seal. You can crimp the edges with a fork for a decorative touch.
- Preheat your oven to 375°F (190°C). Place the filled empanadas on a baking sheet lined with parchment paper. Optionally, brush the tops with a little melted butter or egg wash for a golden finish.
- Bake the empanadas in the preheated oven for about 25 minutes, or until they are golden brown and crispy. Keep an eye on them to prevent burning.
- Once baked, remove the empanadas from the oven and let them cool for a few minutes before serving. Enjoy your Colombian empanadas warm!
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect crumbly texture.
- Don't Overwork the Dough: Gentle kneading prevents tough empanadas. Stop mixing as soon as the dough comes together smoothly.
- Resting is Crucial: The 15-minute rest allows gluten to relax, making rolling and shaping much easier.
- Consistent Size: Use a round cookie cutter or small plate to create uniform empanada discs for even baking.
- Seal Tightly: Use a fork to crimp edges or press with your fingers to prevent filling from leaking during baking.
- Egg Wash Trick: Brush with beaten egg for a gorgeous golden-brown shine that looks professionally made.
- Filling Tip: Don't overfill your empanadas - about 1-2 tablespoons is perfect to ensure proper sealing and baking.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 12g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 20mg
