Golden Empanada Dough Recipes

Steps:

• Whisk together the 2 cups flour, salt, and sugar in a bowl until evenly blended; make a well in the center of the mixture. Whisk the egg yolk and water together in a small bowl until smooth; pour into the well and mix to form a stiff dough. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Roll the dough with a rolling pin until thin, sprinkling with flour to prevent from sticking. Brush with melted butter and roll it like a jelly roll. Cut with a sharp knife into 1 1/2-inch slices. Roll each piece into a circle and fill with about 1 tablespoon filling. Fold over into half moons and seal.

Steps:

• For the dough: Put flour, salt, sugar and lard in large mixing bowl.
• With your hands or an electric mixer, mix this mixture very well.
• Add the egg and mix well.
• Dissolve the yeast in the water and then add to the mixture.
• (If the dough is too dry, add enough water to make it manageable).
• Roll out dough to about 1/4th.
• inch thick.
• Cut circles, about 4 inches wide.
• For the filling: (see recipe for Euphelia's Meat Empanadas).
• Fill each circle with meat mixture.
• Fold and press edges firmly together.
• (You may use a bit of water to help seal the edges-- some people use beaten egg).
• Cut edges with pinking shears to help seal.
• Poke the little pie with a fork once or twice.
• Deep fat fry in oil or shortening until golden brown.

Steps:

• Adjust oven rack to center.
• heat oven to 400 degrees.
• or heat deep fryer to 450 degrees.
• Separate biscuits onto a flour or cornmeal-coated work surface.
• roll dough flat( about a 5-inch circle ), use 2 Tbs. of (desired)filling and leave a 1/2-inch border.
• Place on cookie sheets lined with parchment paper.
• (At this point, can be frozen up to 2 weeks.)
• Brush tops with oil(or egg).
• Bake until golden.
• 16 to 20 minutes (longer if frozen).
• or fry about 2 minutes till golden brown.