La Empanada
The classic empanada from Spain and Colombia, prepared according to an original traditional recipe. This recipe shows you how to make the dough for the South American dumplings in a short time and without much effort. The empanada is a very versatile specialty, which you can adapt to your own taste depending on the filling.
Equipment
- Bowl
- Dough roller
Ingredients
- 250 g Wheat flour Corn flour
- 50 g Butter
- Salt
- 100 ml Water
- 1 tbsp Olive oil
Instructions
- Put the flour in the bowl with the butter and a pinch of salt.
- Knead the mixture with your hands, add the tablespoon of oil and keep adding a little water.
- Let the dough rest under a cloth for 30 minutes.
- Sprinkle the work surface with a little flour.
- Now divide the dough into 6 equal-sized balls and roll out into circular patties 15 centimeters in diameter.
- Fill the patties according to taste.
- Place the dough in the center over the filling and pinch the edges closed.
- Bake the empanadas in the oven at 200 degrees until golden brown, or deep fry them in a pan for a few minutes.