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Empanada Dough

This homemade empanada dough is the perfect base for savory pastries, offering a delightful texture and the freedom to control ingredients without any haram components.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 pieces
Course: Appetizer, Snack
Cuisine: Comfort Food, Latin
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup shortening
  • 1 teaspoon white vinegar
  • 1 cup ice cold water Keep water very cold for a flakier texture.

Method
 

Preparation
  1. In a large bowl, whisk together the flour and salt.
  2. Using a pastry cutter or a fork, cut in the shortening until the mixture resembles chunky sand.
  3. Make a well in the center of the flour and add the vinegar and about 3/4 cup of the ice cold water. Stir with a fork until a shaggy dough forms.
  4. Add the remaining water one tablespoon at a time if all the flour has not been moistened.
  5. Turn the dough onto a clean surface and gently knead until it becomes smooth.
  6. Cover the dough with plastic wrap and refrigerate for 1 to 2 days if you are not using it immediately.
Rolling and Cutting
  1. When ready to use, divide the dough into 2 to 10 pieces, depending on what is easiest for you to work with.
  2. Roll each piece out to about 1/8-inch thick.
  3. Cut out rounds using a cookie cutter or trace a bowl with a knife.
Storage
  1. The discs can be filled right away and cooked. If not using immediately, stack them with a piece of parchment or wax paper between each pastry.
  2. Place the stack in a Ziploc bag and refrigerate for up to 1 day or freeze.
  3. If using from frozen, allow the dough to thaw at room temperature for about 10-20 minutes before proceeding.

Notes

Ensure your water is very cold for flakiness. Don’t over-knead the dough; just enough to bring it together smoothly. Experiment with fillings like cheese, vegetables, or meats.