Empanada Dough

Pork
Empanada Dough
0
6
160
15

Description

This dough makes enough for 8 to 12 empanadas. You’ll need to make several batches of it to accommodate the Michelle Bernstein’s Chorizo & Cheese Empanadas recipe. You can also make the recipe’s empanada filling, freeze it in batches, then use it to make 8 to 12 empanadas at a time.

Ingredients

  • 2 cups flour (plus more as needed)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 5 tablespoons vegetable shortening (cold, cut into small pieces)
  • 1 large eggs (lightly beaten)
  • 1/2 cup dry sherry

Directions

  1. 1In the bowl of a food processor, combine the flour, salt, and sugar and pulse to combine. Add the shortening and pulse until the mixture becomes a coarse meal. Add the egg and pulse a few times. Add the sherry 2 tablespoons at a time, pulsing between additions, until the dough comes together in a ball. Transfer the dough onto a lightly floured work surface and shape it into a 1-inch thick disk. Cover the disk with plastic wrap and refrigerate for at least 30 minutes and up to a day.
  2. 2Return the disk to room temperature. On a lightly floured work surface, roll the dough out to 1/3-inch thick, then use a 5- or 6-inch biscuit or cookie cutter to make empanada shells, gathering and rerolling the scraps as necessary.
  3. 3Makes 8 to 12 empanada shells.
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NutritionView more

160Calories
Sodium13%DV320mg
Fat11%DV7g
Protein6%DV3g
Carbs7%DV20g
Fiber3%DV<1g

PER SERVING *

Calories160Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat2g10%
Trans Fat1g
Cholesterol20mg7%
Sodium320mg13%
Potassium45mg1%
Protein3g6%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate20g7%
Dietary Fiber<1g3%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.