Empanada Dough: Fry or Bake?

Empanada Dough (Baking)

Yield: 10 Medium or 20 Small 

Ingredients
3 cups all-purpose flour
½ teaspoon salt
6 oz unsalted butter (1 stick of butter = 4 oz)
1 egg
1/4 cup to 1/2 cup of water or milk adjust as needed for a soft and smooth dough

Method

1. Mix the flour and salt in a food processor.
2. Add the butter and pulse.
3. Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough is formed.
4. Turn out onto a lightly floured work surface and knead 10 minutes until smooth dough if formed.
5. Split the dough* into 2 large balls, flatten slightly into the shape of disks.
   1. *The dough can be used immediately or refrigerated until ready to use (1-2 days max).
6. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas.
7. You can also make small individual balls with the dough and roll out each individual ball to a round shape.

*Option: If you have a tortilla press you can use it to flatten the dough balls.

Use immediately, or store in the refrigerator/freezer to use later.

Empanada Dough (Frying)

Yield: 10 Medium or 20 Small

Ingredients
6 cups all-purpose flour + bench
1 teaspoon salt
5 oz oil
12 oz water
1 egg

Method

1. Combine flour and salt.
2. Add oil and water and mix with a wooden spoon.
3. Turn out onto a lightly floured work surface and knead for 10-15 minutes.
4. Refrigerate in plastic wrap for 1-2 hours.