Nutritional Info

Nutrition Facts

Serving Size 1 (69g)

Calories 299
Calories from Fat 126 (42%)
Amount Per Serving %DIV
Total Fat 14g 22%
Saturated Fat 2.3g 12%
Monounsaturated Fat 10g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 1.7mg 1%
Sodium 92.8mg 4%
Potassium 57.3mg 1%
Total Carbohydrate 36.6g 12%
Dietary Fiber 1.5g 6%
Sugars 0.3g
Protein 5.1g 10%

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Recipe Description
This pastry goes together quickly, requires no chilling and is easy to roll out.
Prep time
20 min
Cook time
25 min
Ready In
45 min

Ingredients

Serves Tool

Serves To:USMetric
3 Cup(c)  all purpose flour
1 Teaspoon(t)  salt
1 Teaspoon(t)  baking powder
1 Teaspoon(t)  paprika
2   large eggs
1/2 Cup(c)  olive oil
2 Tablespoon(T)  medium dry sherry, chilled
4 Tablespoon(T)  ice water

Preparation

Place flour, salt, baking powder and paprika in a food processor workbowl. Pulse 1 to 2 times to combine. Separate one egg. Add 1 whole egg, 1 egg yolk and olive oil to workbowl and process until combined. Reserve egg white to glaze empanadas. Add sherry and 3 tablespoons ice water, and process for a few more seconds. Mixture will resemble coarse meal and hold together when pinched between thumb and forefinger. Add a few more drops of ice water if necessary. Heat oven to 375° F. Line a cookie sheet with parchment paper. Divide dough into 2 equal sized pieces and roll each piece between 2 pieces of waxed paper to a thickness of 1/8 inch. Cut as many 2 1/4 inch circles from the dough as possible. Combine dough scraps, roll out again and cut more circles. 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. Lightly brush bottom 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 remaining egg white until foamy and brush 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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Easy Empanada Pastry
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