Nutritional Info

Nutrition Facts

Serving Size 1 (46g)

Calories 138
Calories from Fat 11 (8%)
Amount Per Serving %DIV
Total Fat 1.2g 2%
Saturated Fat 0.6g 3%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 2.7mg 1%
Sodium 88.9mg 4%
Potassium 49.8mg 1%
Total Carbohydrate 26.3g 9%
Dietary Fiber 0.9g 4%
Sugars 0.2g
Protein 4.3g 9%

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Recipe Description
This traditional tender, flaky pastry is perfect for any empanada filling. It requires an hour in the refrigerator before rolling and cutting.
Prep time
1 hr 30 min
Cook time
25 min
Ready In
1 hr 55 min

Ingredients

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Serves To:USMetric
3 Cup(c)  all purpose flour
1 Teaspoon(t)  salt
1/2 Cup(c)  cold vegetable shortening, cut into cubes
2   large eggs
4 Tablespoon(T)  ice water
1   egg white, for glaze

Preparation

Place flour and salt in a food processor workbowl. Pulse a few times to combine. Add shortening and pulse several times until mixture resembles small peas. With processor running, add eggs and ice water. Process until dough forms a ball. Divide dough in half, flatten each to a disk about 3/4 inch thick, wrap in plastic wrap and refrigerate for at least 1 hour before rolling and cutting the dough. Place dough between 2 sheets of waxed paper and roll out to a thickness of 1/8 inch. Cut as many 2 3/4 inch or 4 inch circles from the dough as possible. Combine dough scraps, roll out again and cut more circles. Heat oven to 375° F. Line a cookie sheet with parchment paper. Place a slightly rounded teaspoon of filling for small empanadas or about 2 tablespoons of filling for larger empanadas on the bottom half of each pastry circle. Brush edge of dough with a little water to help seal. Fold dough over to form a half circle, pressing firmly along the edges. Use fork tines to finish sealing the edges of each empanada. Place on prepared cookie sheet. In a small bowl, whisk egg white until foamy and brush on top of each empanada. Prick tops with a fork to allow steam to escape. Bake for 25 minutes until pastry is firm and lightly browned. Serve warm or at room temperature.

Additional notes

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Basic Empanada Pastry
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