Turnover dough from scratch "Empanada dough"
Turnover dough from scratch "Empanada dough"

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, turnover dough from scratch "empanada dough". It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Turnover dough from scratch "Empanada dough" is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Turnover dough from scratch "Empanada dough" is something which I’ve loved my whole life.

If you are looking for an egg-free alternative, the dough for yaniqueques works well too. For a baked vegan version, try this one. Try cativías, a different type of empanadas made with yuca (cassava) dough. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas, use round molds or a small plate or cup as a mold, you can choose how large based on whether you want small or medium sized empanadas.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook turnover dough from scratch "empanada dough" using 8 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Turnover dough from scratch "Empanada dough":
  1. Take 6 cups all purpose flour (set aside 1/2 cup for flouring the surface)
  2. Make ready 2 sticks butter (room temperature)
  3. Get 1 egg
  4. Take 1 cup milk
  5. Get 1 teaspoon salt
  6. Get Cooking spray oil (necessary amount, optional)
  7. Get Egg yolk (necessary amount, optional)
  8. Prepare Oil (necessary amount, optional)

Starting from a narrow end, loosely roll up the dough. Pastelillos are small turnovers made with a thin dough, similar to a pasta dough that is crimped at the edges and fried. Empanadillas are a large turnover with a thicker dough with rolled edges. The dough has a similar texture to pie dough.

Steps to make Turnover dough from scratch "Empanada dough":
  1. Ingredients:
  2. On a clean surface form a crown with 5 1/2 cups of flour
  3. In the center of it place the diced butter, the egg, salt
  4. And milk
  5. Mix well the center ingredients
  6. Then incorporate from inside out the flour from the center outwards little by little until integrated
  7. Forming a smooth and manageable dough
  8. In an oiled container place the dough, cover it and let it rest for 30 minutes before kneading it
  9. Sprinkle the table with a bit of the reserved flour, divide the bun into four parts
  10. With the help of a rolling pin, stretch the dough until the right thickness is obtained - Do the same with the three remaining buns
  11. With a glass container of approximately 5 1/2 inches diameter (regular size) or 3 1/2 inches (finger food size), mark the dough making pressure
  12. With the help of a pizza cutter, cut the outline of the pastry dough - The amount of pastry dough will depend on the thickness you want when you stretch the dough.
  13. I recommend if you want to keep them in the freezer use plastic separators in between
  14. The dough can be used to make fried or baked goods with any type of filling inside it
  15. To fry: - - In a pan, place oil, heat to medium/high temperature - Place the empanadas inside the oil, fry them for 5 minutes on each side or until they are golden brown to your liking - Tip The amount of oil you use should cover the empanadas - Place it on a paper towel to remove excess oil
  16. To oven: - - Preheat the oven to 400 degrees Fahrenheit - Spray a baking tray with cooking spray, arrange the empanadas without touching next to each other - You can paint the empanada with egg yolk (optional) - Cook it for approximately 20 minutes or until the dough is golden brown to taste

Empanadillas are a large turnover with a thicker dough with rolled edges. The dough has a similar texture to pie dough. Today I am going to show you how to make pastelillos with a homemade pastelillo dough recipe. Combine the flour, sugar, and salt in a large bowl. Cut in the butter and shortening using a pastry blender, two knives, or your hands until the mixture resembles coarse meal.

So that’s going to wrap it up for this special food turnover dough from scratch "empanada dough" recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!