I wanted to make empanadas and looked online for different recipes and of course Pinterest and the amazing images assisted. I found Laylita’s food site and the picture for Empanadas Mendocinas sold me. I must make these! The thing is, I needed to make some homemade empanada dough first!
Seeing as I am still waiting for the delivery of my replacement blade on my food processor, I went old school on this and did it by hand. Sometimes it’s just better to do these things by hand and I will be using my pastry blender. It’s stainless steel with curved wires that quickly incorporate the lard into the flour, which is key to a light, flaky texture. I also added some of my Achiote oil for a little added flavor and color to the once baked and crispy Empanadas Mendocinas.First up I mixed the flour and salt together and used my hand pastry blender to cut in the lard.
Whisk the egg white and with a brush coat the rim of the empanada dough, it will act like a food glue to help seal. Place your filling in the center and seal the edges together. Either twist edges or use tines of fork to press and seal your empanadas.
- For the Empanada dough:
- 3 cups flour
- 1 tsp salt
- 1/2 cup lard
- 3 tbsp achiote oil
- 1 egg yolk
- 3/4 cup milk warm
- Mix the flour and salt in a bowl until well combined. Add the lard or butter, blend well.
- Add the egg yolk and the milk in small amounts, blend by hand or pulse until small dough clumps start to form.
- Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes.
- On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).
- Use the empanada discs immediately or store in the refrigerator or freezer until ready to use.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.