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This recipe pre-dates my 5 Ingredients philosophy.
Empanada Dough
Adapted from Bourke Street Bakery – the ultimate baking companion.
If you have never made pastry before, I highly recommend starting with empanadas. Certainly less time consuming than puff pastry and less finicky than shortcrust. The other beautiful thing is that you don’t need a food processor or any pie or tart tins to make it. Perfect for people who like to keep their kitchen equipment to a minimalist level.
Store bought puff pastry or filo will work with the fillings below – if you aren’t brave enough to try making your own dough.
The guys from Bourke St use traditional suet as their fat of choice – I have substituted in the more readily available butter (adjusting for the fact that butter contains about 20% water of course).
Makes approx 12
3 cups (450g / 1lb) plain flour
1 1/2t sea salt
200mL (7 fl oz) water – a little over 3/4C
1t white vinegar
1 egg
60g (2oz) butter, corsley grated or finely chopped
1. Place flour and salt in a mixing bowl. Make a dam in the centre and add the remaining ingredients. Stir until well combined and then turn onto a lightly floured bench top.
2. Knead for 3-5 minutes until the dough looks like a nice smooth ball or until you get sick of it. Cover tightly with cling wrap and allow to rest in the refrigerator for at least an hour but preferably 2.
3. Divide the dough in half and roll** out on a lightly floured surface until it is large enough to cut out 6 circles approx 14cm (5 1/2in) diameter. Using a saucer or small plate as a guide, cut out 6 circles. Repeat with the remaining dough. You are now ready for filling.
**If you don’t own a rolling pin just use a wine bottle or any similar sized round bottle.
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Hi Jules, Can I substitute ‘Gluten Free Plain Flour‘ for the Plain Flour in this recipe for Empanada Dough?
Yes it should work Gayle – you just might need to adjust the amount of water to get a smooth dough – so start with less than the recipe and add more as needed.