Empanada Dough

by Blogburger on February 2, 2013

Click here for a larger picture of Empanada Dough
Flour Mexican
Appetizers, Hors dOeuvres, Main Dish, Side Dish, Snacks, Bake, Fall, Picnics, Spring, Summer, Winter, Kid Friendly, Mexican, Flour, Dinner, Comforting

2 1/2 teaspoon Yeast
1/2 tablespoon Sugar
1/2 cup Milk divided
1 large Egg lightly beaten
1/3 cup Sour cream
5 tablespoon Butter melted, cooled
2 1/2 cups All purpose flour
1 1/4 cup Cornmeal
3/4 teaspoon Salt
1 large Egg yolk

1. In a large mixing bowl, place the yeast, sugar, and half the milk. Allow to stand for 5 minutes, or until the mixture is foamy. Beat in the remaining milk, egg, egg yolk, sour cream and butter. 2. In another bowl, sift together the flour, cornmeal and salt. With an electric mixer set on low, gradually beat the flour mixture into the egg and milk mixture until the dough is smooth and elastic. 3. Form the dough into a ball. Transfer to an oiled bowl, and turn to coat with the oil. Cover and let rise in a warm place for 1 hours. Punch down. 4. Preheat oven to 450F / 230C / Gas Mark 8. 5. Divide the dough into 24 pieces and shape into balls. Keep dough covered with a damp cloth. 6. On a lightly floured surface, roll each piece of dough into a 4″ (10cm) round. Use a cookie cutter to trim the edges. 7. Place filling on bottom 2/3 of round and fold rounds in half, enclosing the filling. Seal the edges of the dough and crimp decoratively. 8. Transfer the empanadas with a spatula to a lightly oiled backing sheet and bake them in the middle of the oven for 10-15 minutes, or until golden. Transfer to a cooling rack and cool before serving.

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