Empanada dough

Empanadas originated in Spain and the name stems from the Spanish word Empanar to coat with bread. These traditional Meat patties are made in Cuba, throughout Latin America & the Caribbean. 

Empanadas can be savory or sweet. In Cuba the sweet ones are filled with Guava. The savory ones are filled with ground beef Picadillo. Other fillings are pork, chicken, fish, coconut, mango and other tropical fruits. They’re fried in oil. However you can also bake them or Airfry them to make them healthier.

Ingredients:

2 cups all purpose flour

1 stick unsalted butter

1/2 tsp salt

1/4 cup cold water 

2 Tbsp water for sealing discs

1 egg

Mix all Ingredients together until your dough until dough is lumpy.

Pour It out on a table and knead for 5 -6 minutes.

Once the ingredients are incorporated well together & forms a large ball put it in the refrigerator for 1 hour. Cover it with Serán wrap or a plastic bag.

Remove it after 1 hour & divide in half and continue cutting it into equal parts. You should get be able to make 12 balls.

Take a ball of dough roll it flat with a Rolling pin to form a disc. Place a 6 inch bowl over the dough and a knife to cut out a the circle.

Seal the edges by using a little water on the edges. Use a fork to form lines on the edges to completely seal them better.

After you make the disc use parchment paper to divide them.

After you handle the dough it will get warm. Put the back into the refrigerator for 15 minutes to get stiff.

After 15 minutes remove it & add ground Cuban Picadillo or and ground meat to your Empanada disc.

Heat your oil & and fry at medium low heat until golden brown. Remove them and place on paper towels to absorb the oil. You can have a dipping sauce on the side to dip them in or eat them plain.