{"id":20,"date":"2020-08-04T20:25:00","date_gmt":"2020-08-04T20:25:00","guid":{"rendered":"http:\/\/demo.wpzoom.com\/petit\/?p=20"},"modified":"2020-10-30T02:10:21","modified_gmt":"2020-10-30T02:10:21","slug":"empanada-dough","status":"publish","type":"post","link":"https:\/\/bonkerz4food.com\/index.php\/2020\/08\/04\/empanada-dough\/","title":{"rendered":"Empanada Dough"},"content":{"rendered":"

Empanadas with\u00a0homemade Empanada Dough\u00a0are very popular with my friends and family.\u00a0 We enjoy them with all kinds of different fillings.\u00a0 I like to fill them with ground beef<\/a>, shredded pork, or chilis and cheese.\u00a0 I’ve even made a chicken pot pie empanada!\u00a0 I like to make a batch or two at time, since\u00a0<\/span>\u00a0we u<\/span>sually just eat a few and freeze the rest.\u00a0<\/span><\/p>\n

I typically make large empanadas to be eaten as a meal with a side salad, but you can make small ones as appetizers.\u00a0 This empanada dough works well when making dessert empanadas too.\u00a0 Of course, we love anything wrapped in dough!<\/span><\/p>\n

Empanada Dough is easy to make<\/h2>\n

This recipe makes 12 large empanadas or 20 small empanadas.\u00a0\u00a0I like to make my empanada dough by hand since I prefer to feel the dough.\u00a0 You can make it in a food processor, if you like. The secret is to keep your butter cold.\u00a0 This will give you a flakey crust.<\/span><\/p>\n

Add the water in small increments to the dough.\u00a0 You want the dough to just come together.\u00a0 You might not need all the water; it just depends on the humidity where you live.<\/p>\n

Empanadas are classified as a type of hand pie<\/h2>\n

We tend to view empanadas as a type of South American fare, but many cultures have examples of food wrapped in dough.\u00a0 You can classify these various examples as hand pies.\u00a0 Many types of hand pies were created as a way that people could eat on the go; however,\u00a0with one hand free you can even eat and work at the same time.\u00a0 \u00a0<\/p>\n

You may have heard of Italian calzones or Chinese bao buns, but there are many pastry wrapped treats.\u00a0 In the Upper Peninsula of Michigan, they make a form of empanada called the pasty.\u00a0 Think of them as being\u00a0<\/span>quite similar to the South American empanada, but they’re <\/span>actually based on a Cornish recipe. In conclusion, <\/span>I like to think<\/span> good food knows no geographic boundaries.\u00a0\u00a0<\/span><\/p>\n\n

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Empanada Dough<\/h2>\n\n
\n \t\t \t\t\tRecipe by Margaret Sanfelippo<\/span>\n \t\t\n
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