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Empanada Dough

Empanada Dough

Everyday Food, December 2009 http://www.marthastewart.com/337647/empanada-dough
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  • Yield Makes enough dough for 8 empanadas

Ingredients

    • 4 cups all-purpose flour (spooned and leveled)
    • 2 teaspoons baking powder
    • 1 tablespoon coarse salt
    • 2 tablespoons each minced fresh sage and thyme
    • 3/4 cups (1 1/2 sticks) cold unsalted butter, cut into pieces
    • 1 1/4 cups ice water

Directions

  1. In a food processor, pulse all-purpose flour (spooned and leveled), baking powder, and coarse salt. Add minced fresh sage and thyme; pulse until combined. Add cold unsalted butter, cut into pieces; pulse until mixture is the texture of coarse meal, with a few pea-size pieces butter remaining. Add 1 cup ice water; pulse until dough is crumbly but holds together when squeezed (add up to 1/4 cup water, 1 tablespoon at a time, if needed). Turn dough out onto a lightly floured work surface and knead just until dough comes together, 4 to 5 times.

Cook's Note

Freeze baked empanadas up to 1 month. Warm in a 400 degree oven for about 15 minutes.

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