- Sift flour and create inverted volcano. Place the butter and egg into crater and mix slowly and gently.
- Mix oil, water and salt first, then add to flour and mix bit by bit.
- Kneed until soft and smooth (5-10 minutes)
- Cover with plastic and leave in fridge (min. 30 mins – Ideally 2-3 hours)
- Make filling
- Remove from fridge and allow to temporise (15 mins) before rolling, cutting and filling. Mark edges with a fork.
- Fry in hot oil (min. 150º) for around 3-4 mins.
Summary
Recipe Name
Empanadilla Dough
Author Name
Cookinglish
Published On
Preparation Time
Cook Time
Total Time