Empanada Pastry

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.

Click here for my Beef Empanadas

Click here for my Chicken Empanadas

Recipe: Empanada Pastry (makes 1 using a 2.5 inch cutter)

Ingredients

350g plain flour

1/2 tsp baking powder

175g butter, melted

1 egg

40ml warm water

Method

  • 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.

Check out my Instagram for more food!!

2 thoughts on “Empanada Pastry

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s