For me, this empanada dough recipe is the easiest to make. It requires no refrigeration and no folding to form the flaky layers. This is my favorite empanada doughs because it brings back a lot of memories of the empanada we all grew up with. Simple no frills but crispy and delicious. A few times of practice and you will soon acquire the skill to fill and flute the empanada.
Chef's Notes:
1.) Make sure you rest the dough at least 30 minutes before you start rolling and filling. Resting will relax the dough and will make rolling easier.
2.) You can use any filling you want. I am just showing a regular empanada filling because my goal is to show you how to make the crust. My secret is that I always add lots of cheese in my empanada when I make them at home. Be creative with your empanada filling.
3.) Use oil or shortening for the crust. Do not butter or margarine for this dough. Oil or shortening will give you a crispier crust. If you use butter, you need to work with a chilled dough. If you use margarine, the crust will brown too fast when you fry.
4.) You can also bake this crust. Brush top with egg wash before baking. Bake at 375F for about 25 minutes or until done - depending on the size of your empanadas.
5.) If you do not know how to flute the edges of the empanada (It is not very easy. It takes a lot of practice.), you can seal the edges using the tines of the fork. You can also buy an empanada folder/maker.
6.) Fry empanadas at 350F so it will not be oily. Reduce the heat once the oil gets too hot. Drain well.
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