Recipe of Tasty Turnover dough from scratch "Empanada dough"

Hello everybody, I hope you are having an amazing day. Today I will show you a way to make a special dish, Turnover dough from scratch "Empanada dough". This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Turnover dough from scratch "Empanada dough" Recipe. A quick video on how to make Empanada dough from scratch. I also show you how to make the filling for a beef empanada.

You can cook Turnover dough from scratch "Empanada dough" using 8 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Turnover dough from scratch "Empanada dough"

1. You need of all purpose flour (set aside 1/2 cup for flouring the surface).
2. You need of butter (room temperature).
3. It’s of egg.
4. It’s of milk.
5. Prepare of salt.
6. Prepare of Cooking spray oil (necessary amount, optional).
7. Make ready of Egg yolk (necessary amount, optional).
8. You need of Oil (necessary amount, optional).

Featured Video: How To Make Homemade Empanada Dough My Homemade Empanada Dough is the same recipe that was used in my Homemade Puff Pastry.This recipe is the simplest and easiest way to make Empanada dough from scratch.The dough is light and flaky, the steps are simple and.A quick video on how to make Empanada dough from scratch.

Turnover dough from scratch "Empanada dough" instructions

1. Ingredients:.
2. On a clean surface form a crown with 5 1/2 cups of flour.
3. In the center of it place the diced butter, the egg, salt.
4. And milk.
5. Mix well the center ingredients.
6. Then incorporate from inside out the flour from the center outwards little by little until integrated.
7. Forming a smooth and manageable dough.
8. In an oiled container place the dough, cover it and let it rest for 30 minutes before kneading it.
9. Sprinkle the table with a bit of the reserved flour, divide the bun into four parts.
10. With the help of a rolling pin, stretch the dough until the right thickness is obtained Do the same with the three remaining buns.
11. With a glass container of approximately 5 1/2 inches diameter (regular size) or 3 1/2 inches (finger food size), mark the dough making pressure.
12. With the help of a pizza cutter, cut the outline of the pastry dough The amount of pastry dough will depend on the thickness you want when you stretch the dough..
13. I recommend if you want to keep them in the freezer use plastic separators in between.
14. The dough can be used to make fried or baked goods with any type of filling inside it.
15. To fry:

In a pan, place oil, heat to medium/high temperature Place the empanadas inside the oil, fry them for 5 minutes on each side or until they are golden brown to your liking Tip The amount of oil you use should cover the empanadas Place it on a paper towel to remove excess oil.

1. To oven:

Preheat the oven to 400 degrees Fahrenheit Spray a baking tray with cooking spray, arrange the empanadas without touching next to each other You can paint the empanada with egg yolk (optional) Cook it for approximately 20 minutes or until the dough is golden brown to taste.

The empanada dough is simple to make, using ingredients you probably have in your fridge and pantry, like eggs and flour.Once you put this dough Remove the excess dough from around the cut out circles.Don't move the circles themselves, as they may lose that perfect shape and make it harder.

While making the empanada dough is very easy, you still need a bit of practice to acquire the technique of folding them.After sealing the empanada, you can give it whatever look you like, based on the traditional decorations or not.Here are some repulgue used by clasico argentino.Roll the dough with a rolling pin until thin, sprinkling with flour to prevent from sticking.Brush with melted butter and roll it like a jelly roll.