Empanada vs Pastelillos Dough Recipe
My go-to super easy recipe that wont take you too much time and will be a recipe you'll go back to time and time again.
Equipment
- Rolling Pin
- Rolling mat (Optional)
- Tortilla Press Maker (Optional)
Ingredients
Empanada Dough Recipe
- 4-2/3 cups all-purpose flour
- 1 tsp salt
- 1/2 cup and 1 teaspoon shortening / or substitute for Vegetable Ghee
- 1-1/4 cups and 1 tablespoon ice cold water or as needed
Pastelillos Dough Recipe
- 4 cups all-purpose flour
- 1 tsp salt
- 1/2 cup shortening / or substitute for Vegetable Ghee
- 1 cup cold water
- 1 tbsp white vinegar
- 1/2 tsp baking powder
Instructions
- Combine dry ingredients: In a medium bowl, whisk together the flour and salt to distribute the salt evenly.
- Cut in the shortening: Using a pastry blender or your fingers, cut in the shortening (or ghee) until the mixture resembles coarse crumbs. The pieces of fat should be about pea-sized, which will help create a flaky dough when baked.
- Add water: Gradually add the water a few tablespoons at a time, mixing with a spoon or your hands until the dough comes together. You may not need all the water, or you may need a little extra. The dough should be firm and pliable, but not sticky.
- Form the dough: Shape the dough into a ball, then flatten it slightly into a disk for easier rolling later. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour. This rest time helps the dough firm up and makes it easier to roll out.
Notes
Consistency of Dough: Ensure that the dough is not too dry or too sticky. You may need to adjust the amount of water slightly depending on the flour and humidity. If the dough is too dry, add water a little at a time until it comes together. If too sticky, add a bit more flour.
Resting the Dough: Refrigerating the dough for at least 1 hour is crucial as it helps to relax the gluten, making the dough easier to roll out and work with. If you’re in a hurry, you can chill it for 30 minutes, but the full hour is ideal.
Rolling Out the Dough: When rolling out the dough, ensure it’s evenly rolled to maintain uniform thickness. This helps in even cooking and better texture.
Handling the Dough: If the dough becomes too soft while working with it, return it to the refrigerator for a bit to firm up. This makes it easier to handle and shape into empanadas.
Testing the Dough: Before you start making all your empanadas, it’s a good idea to test a small batch to ensure the dough holds together well and has the right texture.
Freezing: If you plan to make the dough ahead of time, you can freeze it. Just wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator before using.
Empanada Filling: Ensure that the filling is not too wet as excess moisture can make the dough soggy.