Recepta Turnover dough from scratch "Empanada dough" Saboros

Turnover dough from scratch "Empanada dough" - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Turnover dough from scratch "Empanada dough"! A quick and easy dinner that is ready in under 35 minutes! A quick video on how to make Empanada dough from scratch. I also show you how to make the filling for a beef empanada. Preparation Sift flour with salt into a large bowl and blend in butter with your fingertips or. Today I am making homemade beef empanadas with from scratch dough. You can also use store bought empanada dough to make this an easy recipe.

You can find premade empanada dough, similar to premade pie crust, at some chain grocery stores and at stores that specialize in Latin foods. Add the water a little at a time until you form a sticky dough. You might not use all of the water.

You can cook Turnover dough from scratch "Empanada dough" with 8 Ingredients and 16 steps. See the following guide!

1. 6 cups all purpose flour (set aside 1/2 cup for flouring the surface).
2. 2 sticks butter (room temperature).
3. 1 egg.
4. 1 cup milk.
5. 1 teaspoon salt.
6. Cooking spray oil (necessary amount, optional).
7. Egg yolk (necessary amount, optional).
8. Oil (necessary amount, optional).

Sprinkle a flat, clean surface with a handful of flour. The empanada dough is simple to make, using ingredients you probably have in your fridge and pantry, like eggs and flour. Once you put this dough Remove the excess dough from around the cut out circles. Don't move the circles themselves, as they may lose that perfect shape and make it harder.

1. Ingredients:.
2. On a clean surface form a crown with 5 1/2 cups of flour.
3. In the center of it place the diced butter, the egg, salt.
4. And milk.
5. Mix well the center ingredients.
6. Then incorporate from inside out the flour from the center outwards little by little until integrated.
7. Forming a smooth and manageable dough.
8. In an oiled container place the dough, cover it and let it rest for 30 minutes before kneading it.
9. Sprinkle the table with a bit of the reserved flour, divide the bun into four parts.
10. With the help of a rolling pin, stretch the dough until the right thickness is obtained Do the same with the three remaining buns.
11. With a glass container of approximately 5 1/2 inches diameter (regular size) or 3 1/2 inches (finger food size), mark the dough making pressure.
12. With the help of a pizza cutter, cut the outline of the pastry dough The amount of pastry dough will depend on the thickness you want when you stretch the dough..
13. I recommend if you want to keep them in the freezer use plastic separators in between.
14. The dough can be used to make fried or baked goods with any type of filling inside it.
15. To fry: In a pan, place oil, heat to medium/high temperature Place the empanadas inside the oil, fry them for 5 minutes on each side or until they are golden brown to your liking Tip The amount of oil you use should cover the empanadas Place it on a paper towel to remove excess oil.
16. To oven: Preheat the oven to 400 degrees Fahrenheit Spray a baking tray with cooking spray, arrange the empanadas without touching next to each other You can paint the empanada with egg yolk (optional) Cook it for approximately 20 minutes or until the dough is golden brown to taste.

This dough can also be made using a food processor and completely frozen butter pieces, though you will have to be careful not to overprocess the dough when mixing on the processor. While making the empanada dough is very easy, you still need a bit of practice to acquire the technique of folding them. After sealing the empanada, you can give it whatever look you like, based on the traditional decorations or not. Here are some repulgue used by clasico argentino. Use this empanada dough recipe and use your desired filling.