Empanada Dough

I am from a small town in India, living in a big town in USA. Married to a man who shares the same passion for travelling and food as me. That kind of makes me believe that marriages are made in heaven and yes, I make sure I remind that to Mr. Parveez at least a hundred times during the day…LOLzzz. Jokes apart, where I love the cozy and cold destinations, he loves the sun, and our boys have taken completely after him, not just their faces and habits, but also their choices match his more than mine.

On our 5^th and 11^th anniversary, we have traveled to Mexico and Puerto Rico. Not only were the beaches clean and beautiful, the water was shallow enough for us to let the kids play. Besides the beautiful views, what also attracted us was the food. We loved the food, specially guacamole, Empanadas and Mufungo. Out of all the foods we tried, Empanadas became my favorite. I feel that might be their faint resemblance to samosas and the fast that they are baked [Empanadas have baked and fried option] gives you the liberty of over eating.

Being Muslims, we couldn’t try the pork or chicken and beef empanadas, but the shrimp and veggie options helped me get a faint idea of how I’d like my chicken stuffing to be. I baked them instead of frying and the taste was fantabulous. It is a family favorite and perfect for tea/coffee get togethers or play dates.

Chicken’s versatility has earned it a place on the table at least three times on our dinner table in a week. And while a fried chicken and golden fried samosas will always be a classic favorite, making these hearty chicken Empanadas come in second being a very close favorite. To avoid a dry filling, it’s best to seek out ground chicken made from dark meat. In most cases this means you’ll need to get it from boneless thighs and leg meat. This recipe will leave you with some leftover filling, which freezes beautifully for future Empanada endeavors. Baked Empanadas can be cooled, covered in plastic wrap, and frozen for up to 2 months; you can thaw and reheat them in the oven until warmed through.

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Empanada Dough

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Cuisine

Spanish

Prep Time

5 minutes

Cook Time

15 minutes

Passive Time

1 Hour

Servings

people MetricUS Imperial

Ingredients

• 3 Cups Flour
• 2 tsp granulated Sugar
• 2 tsp Salt
• 1/2 cup vegetable shortening
• 1/2 cup ice cold water
• 1 No. Egg
• 1 TBLSP White Vinegar

Cuisine Spanish Prep Time 5 minutes Cook Time 15 minutes Passive Time 1 Hour Servings people MetricUS Imperial Ingredients 3 Cups Flour 2 tsp granulated Sugar 2 tsp Salt 1/2 cup vegetable shortening 1/2 cup ice cold water 1 No. Egg 1 TBLSP White Vinegar

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. 1. Place 3 cups of the flour, salt, and sugar in a food processor fitted with a blade attachment and pulse until evenly combined.
2. 2. Cut the shortening into small chunks, add it to the food processor, and pulse until the mixture has the consistency of sand.
3. 3. Whisk the egg, water, and vinegar in a small bowl until combined. Turn on the food processor and slowly pour in the egg mixture. Continue mixing until the mixture resembles coarse crumbs.
4. 5. Empty mixture onto a lightly floured work surface and use your hands to shape it into a rough ball. Using the heels of your hands, gently knead the dough into a smooth, elastic ball.
5. 7. Wrap the dough in plastic wrap and refrigerate for 1 hour.