A useful and necessary recipe for Chilean empanada dough, which can be used for baked or fried empanadas, filled with meat, seafood, fruits, mushrooms, or whatever your imagination decides.
Contents
How to make Empanada Dough?
Chilean empanadas are undoubtedly a family favorite due to their versatility and the ability to use leftovers from other dishes.
Nutritional Information
Category: Appetizers
Cuisine: Chilean
Calories: 200
Preparation: 30 minutes
Cooking: 30 minutes
Servings: 6 people
Chilean Empanada Dough Recipe
Ingredients
- 1 kg of wheat flour
- 250 ml of milk
- 250 ml of hot water
- 180 g of lard
- 1 egg
- 1 teaspoon of fine salt
Preparation
- Prepare a brine in a medium bowl by adding cold milk, hot (boiled) water, salt, and stir carefully with a spoon until completely dissolved.
- In a large bowl, sift the flour, add the egg yolk, and incorporate by stirring with a wooden spoon. Add the melted lard and work the dough a bit more to integrate. Gradually add the brine and knead with your hands for about 10 minutes until the dough is soft and elastic. Cover with a clean cloth and let rest for 30 minutes.
- Divide the dough into two equal portions, flatten with hands and roll out to a thickness of about 2 to 3 mm. Cut circles of about 20 cm in diameter for baked empanadas and about 15 cm in diameter for fried empanadas.
- An alternative is to divide the dough into about 20 portions (for baked empanadas) or 30 portions (for fried empanadas), covering them with a damp cloth, and then work them individually by rolling out until thin and circular.
- Preheat the oven for at least 10 minutes or heat the oil for frying to 180°C (356°F) as appropriate.
- Fill the empanada dough with the desired mixture, moisten the edges with water or milk, seal the half-moon by pressing gently, and make the necessary folds to prevent opening.
- Brush the oven empanadas with a mix of beaten egg and water before baking. Do not brush the fried empanadas.
- Bake the empanadas for about 30 to 35 minutes or fry for about 5 minutes on each side, depending on the size, until golden brown.
- Serve the baked or fried empanadas hot, freshly made, alone or accompanied, for example, by a glass of white or red wine to taste.
Tips for preparing Empanada Dough
- When mixing the dough, if more moisture is needed, add more water or milk gradually until you reach the ideal consistency.
- Once the dough has rested, if you have made extra or wish to prepare them later, you can keep it refrigerated for up to 2 days or freeze it until needed, wrapped properly.
Did you know?
Empanadas are a very typical preparation in most Spanish-speaking countries, and their name derives from the Spanish “empanar,” meaning “to enclose something in dough or bread and bake it in the oven.”
