This empanada dough has achiote oil incorporated into the lard and flour based dough for color and authenticity of flavor. This is one light and flaky dough when baked.
Prep Time30 mins
Total Time30 mins
Servings: 24 servings
- 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.
Calories: 79kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Cholesterol: 8mg | Sodium: 100mg | Potassium: 28mg | Vitamin A: 60IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.7mg