We’ve been obsessed with empanada making for a long time. We’ve baked them, we’ve fried them and we’ve even experimented with different empanada fillings. Some yielded great results; others didn’t. But it wasn’t until Alex became obsessed with making dumplings did we become more discerning about our empanada crust. As it turns out, the flakiest empanada crust is made by following the recipe for samosa.
Last week, Alex made these fried empanadas with ground lamb filling. The filling was cooked, cooled then wrapped in dough. Alex fried the empanadas and the result was empanadas with the flakiest crust ever.
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon baking powder
- 3 tablespoons vegetable shortening (the solid kind, available in groceries and baking supply stores)
- ¼ cup water
- In a bowl, whisk together the flour, salt and baking powder.
- Cut the shortening into small pieces and add to the flour mixture.
- Using your fingers, rub the shortening with the flour mixture until the texture resembles uncooked oatmeal.
- Pour in the water, a third at a time, while mixing the dough with your hand. When all the water has been poured in, gather the dough into a ball and transfer to the work surface. Knead for five minutes until lightly elastic.
- Wrap in cling film and leave to rest at room temperature for at least half an hour.
- When you're ready to assemble your empanadas, divide the dough into equal portions. While working with one portion, keep the rest covered with a moist towel to prevent them from drying out.
- Now you can try making empanadas with the flakiest crust.
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