Making an Empanada from scratch is a LOT easier that I would have initially imagined. I prepare my dough in a food processor to save time and together with resting time, you can have a batch of fresh dough in a little over 30 minutes.
- 2 1/4 cups all purpose flour
- Pinch salt
- 1/2 tsp baking powder
- 1 stick very cold butter cubed(or grated)
- 1 egg
- Few tbsps very cold water
- Additional flour an beaten egg
- Filling - http://kravingsfoodadventures.com/mexican-pulled-chicken/
- Add the flour, salt and baking powder to the food processor
- Add the butter and pulse till the butter makes the flour look straggly
- Add 1 egg and turn on the machine on a low speed
- Through the feeder tube, drip some very cold water till the mixture forms a ball
- Remove and knead on a floured surface, cover with cling wrap and leave to rest for a half hour
- Prep your station – flour for dusting, rolling pin, rolling surface, cookie cutter, extra cutting board or something to brush egg on, beaten egg, brush and a fork
- When the dough is rested, roll it out and cut circles with your cookie cutter
- Brush one half of the edge of the circle with egg, add your filling and fold over
- Press the edges really hard and finish with a fork to give it a really nice rustic crimped look.
- Brush with egg and bake in a 350 degree oven for about 12 – 15 mins
- You can also deep fry this, just don't use any egg wash OR you can lay these flat in the freezer and store them.