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Empanada Dough

Author	Martijn Braam
Cuisine	Spanish
Course	main dish
Prep time	40 min.
Cooking time	20 min.
Diets	Gluten Eggs
Serves	14

Ingredient	Amount	Prep
All purpose flour	500 g
Butter	100 g
Water	240 mL
Salt	10 g
Eggs	1 pieces	split, use only the yolk

Dough

Melt the Butter Put the All purpose flour Butter Water and Salt in a bowl and mix together Knead the dough until it's smooth, around 5 minutes. The butter should keep it from sticking Cover the dough and let it rest for 30 minutes

Empanada cooking

Mix the Eggs with a little bit of water for the egg wash Preheat the oven to 200°C A medium sized empanada is made from 55 grams of dough. Roll it out in a circle of 13 centimeters Put 1 to 2 tablespoons of filling in the center and fold the edge together to make a half-circle Brush the eggwash on the empanadas, make sure all the exposed dough is covered Cook the empanadas in the oven for 20 minutes

Tips

The empanada dough is relatively salty so make sure the filling doesn't contain too much salt