Puff Pastry Empanadas are a delight that accompany your tea time. Making them is an art, with layers of crisp dough and a tasty filling. A meticulous process of folding and resting that is totally worth it to enjoy their unique texture. They can be filled in various ways, a true culinary temptation.
To prepare delicious puff pastry empanadas, you should mix the flour, salt, and sugar in a deep bowl, then add the butter or shortening.
Mix well and add lemon juice, alternating with tablespoons of water until you get a creamy dough.
Let the dough rest in the refrigerator and then roll it out on a floured surface into a rectangle.
Fold and let it rest again, then stretch and fold once more.
Fill with grated cheese mixed with beaten egg white and enjoy its unique flavor.
Puff Pastry Empanadas
Ingredients
2 ½ cups of Wheat flour
2 Packages of salted butter
1 cup of Vegetable shortening
1 teaspoon of Salt
½ teaspoon of Sugar
2 teaspoons of Lemon juice
12 Medium tablespoons of ice-cold water
Preparation
Step 1 : In a deep bowl, mix the flour, salt, sugar, and add the butter or shortening cut into small cubes.
Step 2 : Mix well with a wooden spoon and then pour in the lemon juice.
Step 3 : Gradually alternate with tablespoons of water until obtaining a creamy dough.
Step 4 : If the dough is sticky, you can clean your hands with flour; if it’s dry, add water as needed.
Step 5 : After mixing the ingredients, let the dough rest in the refrigerator for 10 minutes.
Step 6 : Once rested, place the dough on a floured surface and gently roll it into a rectangle.
Step 7 : Then fold into three from the short end, and then in half.
Step 8 : Repeat this process two more times and let rest again for 20 minutes.
Step 9 : Finally, stretch the dough from the folds and fold into three, then in half, and finally in two.
Step 10 : Let rest again for 30 minutes.
Step 11 : After this time, perform six folds and store in the refrigerator for an additional 10 minutes if you wish to save the dough for upcoming days.
Step 12 : To fill, cut the dough into small pieces and form balls, then stretch into an oval shape and place the filling in the center.
Step 13 : Fold the dough giving it its final shape, brush the edges with egg white, and press without crimping.
Step 14 : You can fill with grated cheese mixed with beaten egg white.
Step 15 : This dough can also be used for small pies, patties, tarts, and cakes.
Step 16 : To make additional sheets, it is recommended to repeat the folding and resting process in the refrigerator as needed.
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