Hello everyone, thanks for stopping by my blog today.
Empanadas are a stuffed pastry either baked or fried and they are eaten in many Latin American and south European countries. If you’ve been following me for a while you’ll know that I’ve featured Emapanadas a few times before with beef and chicken fillings. I thought I’d share the recipe for anyone looking for a soft textured, shortcrust style pastry recipe that works well every time. This recipe can be used for any meat or vegetable fillings and is a great way to use up any leftovers. For that golden crust, you can glaze over the top with egg.
Recipe: Empanada Pastry (makes 1 using a 2.5 inch cutter)
350g plain flour
1/2 tsp baking powder
175g butter, melted
40ml warm water
- Sift the flour and baking powder into a large bowl.
- Pour in the butter and egg, use a spoon to start mixing and slowly add the water.
- Use your hands to knead the dough for 5 minutes.
- Wrap in cling film and chill in the fridge for 30 minutes before using.
- When using, roll out to roughly 1/3cm and your fillings and bake in the oven for 25 minutes on gas mark 6.
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