Empanadilla Dough

Difficulty Level:

  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.
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Empanadilla Dough
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