Name: Homemade Empanada Dough
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: dough for about 12 empanadas
Ingredients: 2 1/2 cups all-purpose flour (see Cook’s Note), plus more for dusting; 2 teaspoons granulated sugar; 1 1/2 teaspoons kosher salt; 5 tablespoons lard, chilled; 3 tablespoons unsalted butter, cold and cubed; 2 large egg yolks; 1/2 cup chilled water; 1 tablespoon whole milk

Level: Intermediate

Total: 1 hr 30 min
Active: 30 min

Yield: dough for about 12 empanadas

Ingredients

Deselect All

2 1/2 cups all-purpose flour (see Cook’s Note), plus more for dusting

2 teaspoons granulated sugar

1 1/2 teaspoons kosher salt

5 tablespoons lard, chilled

3 tablespoons unsalted butter, cold and cubed

2 large egg yolks

1/2 cup chilled water

1 tablespoon whole milk

Directions

Special equipment:

a 4 1/2-inch round cutter

Combine the flour, sugar and salt in a food processor and pulse to combine. Add the chilled lard and butter and pulse until the flour looks like cornmeal. Whisk 1 egg yolk into the chilled water. With the motor running, stream in the water and egg mixture until just combined but still crumbly. Transfer the dough to a clean work surface or bowl and knead gently just until a smooth dough is formed. Shape into a disc, wrap in plastic and refrigerate for 30 minutes.
Lightly flour a work surface. Unwrap the chilled dough and roll it out until it is about 1/8 inch thick. Use a 4 1/2-inch round cutter or bowl to punch out 9 or 10 discs. The dough scraps can be kneaded, rested for 15 minutes and rerolled for a total of 12 discs. Stack the discs on a baking sheet or plate with pieces of parchment between each to prevent sticking. Refrigerate for another 15 minutes, or to make the dough ahead you can wrap it well and refrigerate it for up to 3 days. Discs can also be frozen in an airtight container or resealable freezer bag with sheets of parchment between each for up to 1 month and thawed in the refrigerator.
To fill the empanada discs, whisk together the remaining egg yolk and milk to make an egg wash. Gently roll each disc out to about a 5-inch circle. Place about 2 tablespoons of your chosen filling on the bottom half of the disc, leaving a 1/4-inch border around the edge. Brush a thin line of egg wash around the edge with your finger or a small pastry brush. Fold the other half of the disc over the filling and press the edges to seal, forming a half-moon. Crimp with a fork or use your fingers to make a decorative rope edge.
To make an optional decorative rope edge: Brush a thin line of egg wash around the folded edge of a filled empanada. Starting at one corner, pinch a small section between your thumb and index finger. Pull it slightly outward to create a small flap. Fold the flap over toward the center on a slight diagonal and press gently to seal. Move your thumb to the point you just formed, pinch the next small section, stretch it slightly and fold it over the previous fold. Continue pinching, stretching and folding all the way around to create a twisted, rope‑style border.
To bake filled empanadas: Rest the sealed empanadas in the fridge while preheating the oven to 475 degrees F with oven racks positioned in the top and bottom thirds of the oven. Line one or more baking sheets with parchment and place 6 empanadas on each sheet. Poke 3 holes with a toothpick in each of the empanadas to prevent bursting. Brush them with egg wash and bake for 10 minutes. Rotate the pans top-to-bottom and front-to-back and lower the oven temperature to 425 degrees F. Bake until dark golden brown and puffed, about 8 minutes longer.
To fry filled empanadas: Heat 6 cups of oil in a large Dutch oven to 350 degrees F. Fry the filled empanadas in batches until golden brown and crispy, 5 to 7 minutes. Drain the empanadas on a rack set over a baking sheet or on a pan lined with paper towels.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)