Difficulty Level: hard

Cook Time: 12 mins

Special Notes: It´s best to let the dough rest for at least 2hrs

  

Sift
Crater
Gently
Kneed
Dough
Filling
Bit by bit

Rolling pin

Sieve

Bowl

Cookie cutter

Frying pan

Deep frying pan

Fork

Full Ingredients	6 empanadillas
Flour – 500gr	150gr (1 cup)
Egg – 50	15ml (1 tbsp)
Butter – 100	30gr (1 tbsp)
Water – 150	45ml
Oil – 60	15ml (1 tbsp)
Salt – 2 pinches	Pinch/to taste

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