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 kosher 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.