The history of empanada dates to medieval times and has been translated to different ingredients from southern Europe to Latin America. Used to wrap foods and to carry for travel, similar to a sandwich, the pastry can be baked or fried and is equally used for savory and sweet fillings. This recipe makes 24 pcs of empanada dough weighed at 50 g each.
Equipment: bowl, metric scale, food processor, dough scraper
Ingredients:
384 g all purpose flour
8 g salt
114 g butter
29 g sugar
2 eggs, whole
114 g milk
26 g apple cider vinegar
extra flour for rolling and one egg for brushing before baking
Method:
In food processor, add flour, sugar, salt and butter.
Pulse until coarse and sandy.
Add remaining ingredients and pulse until well blended.
Remove from bowl onto floured surface and knead into large ball.
Portion at 50 g each and set aside.
Roll into flat disks about 5 inches in diameter.
Fill with desired filling.
Brush with beaten egg yolk and season.
Bake at 350 degrees for 15 minutes or until dough is golden brown and delicious.
Remove from oven and allow to cool before eating.
Enjoy!
Chef John Brand 