Homemade empanadilla dough
*Plus 1 hour of resting
When we make empanadillas with homemade dough, we can be certain that they will be as natural and healthy as possible, and that they will contain only what we want them to contain.
By making the dough ourselves, we make sure that it contains neither palm oil nor any other harmful oil, just as we make sure that it contains no ingredient of animal origin, since commercial doughs often even contain pork fat, which is so harmful to us and to animals.
We can also make sure that our dough is free of preservatives and unnecessary additives.
This empanadilla dough in particular needs very few, affordable ingredients, which, together with the simplicity of the steps to follow, makes it very easy to prepare.
In addition, unlike others, it turns out so soft and light that it lets the filling take center stage, without absorbing its juiciness, while adding texture and the subtle, delicate flavor of a crisp, freshly baked wafer.
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- Step 1In a large bowl, we toss the flour together with the salt.
- Step 2Add the water and oil and stir with a wooden spoon until the ingredients are well mixed. Then knead with hands for 5 minutes, until obtaining a homogeneous and elastic mass.
- Step 3Cover the bowl with transparent film or with a kitchen towel and put it in the fridge for 1 hour so that the dough rests.
- Step 4We take the bowl with the dough out, flour the surface we're going to work on, and place the dough on top. We roll it out with a floured rolling pin so the dough doesn't stick, stretching it as much as possible, leaving a maximum thickness of 2 mm.
- Step 5Once the dough is rolled out, cut out circular pieces (about 12 cm in diameter) using a pastry ring or a small saucer. Place them on baking paper to prevent sticking and make them easy to handle. Then, add your desired filling, seal, and cook.