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I love empanadas, but haven't made them in years, because I can't get the already made dough in the stores here or in Denmark. But my craving is getting to me, so I want to try and make the dough myself eventhough I hate to bake. So does anybody here in The Green Dragon have an easy recipe for empanada dough?
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutesIngredients:
•3 cups flour (plus a little more for kneading)
•1 teaspoon salt
•1/2 cup cold water
•1 egg white
•1 teaspoon vinegar
•3 tablespoons shortening
1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside.
2. In a separate bowl, mix together the 3 cups of flour and salt.
3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
4. Mix the wet and dry ingredients with a fork until it becomes stiff.
5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.
6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.
Tip: If you want to keep the dough longer than 24 hours, you can freeze it.
Servings: Makes approximately 10 six-inch empanadas.
I can't get shortening here. Is there something else I can use instead and will it be the same amount to use?
You could try it with butter, and see how it turns out. It might make the dough flakier than it should be, but you can try.
If you're absolutely lazy like me, puff pastry isn't terrible, just not remotely authentic.
My family in Chile make empanadas all the time, love it! Empanadas...*drool*
Well I didn't make them last year where I was planning to make them. But this easter I tried making them. I used millhold's recipe, but since I couldn't get shortening or lard, I used margarine instead. It turned out great, so thanks for the help. I now know that it is possible to make empanadas which ingredients found in Greenlandic stores
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