Empanada Dough Recipe
- 4 cups flour
- 1-2 teaspoons salt
- 2-3 tablespoons sugar
- 2 tablespoons butter, chilled
- 12 tablespoons lard or vegetable shortening, chilled
- 3/4 - 1 cup water
- 2 egg yolks
1. Sift the flour into a bowl. Stir in the salt and the sugar
2. Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended.
3. Whisk the egg yolks with 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
4. Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain.
5. Turn dough out onto a floured surface, and roll into desired thickness.
6. Makes enough dough for 10-12 large empanadas.
- 2 tbsp. butter
- 1 Ig. onion, sliced
- 1 box fresh mushrooms, clean and thickly sliced
- 1/4 c. rose wine
- 1/2 table spoon powder paprika
- 1 coffee spoon cumin
- Salt and pepper to taste
In large skillet, heat butter until bubbly. Saute onion, mushrooms, salt, paprika cumin and pepper for 5 minutes. Add wine and continue to saute until mushrooms are tender.