Empanadas - Take 2

By: Pete on 09:21:00

I first gave these a go back in January, and while they tasted good, I wanted to tweak a couple of things. I'd made the dough too dry, so when I was forming the parcels it tended to tear. I also didn't make enough dough really, so had loads of filling left.

As I was back from Spain, it seemed a good time to re-do them as a work snack. the changes I made (I won't re-type the entire recipe here!) were;

1. Actually added ~45-50ml of water this time
2. Kept the dough covered during the assembly
3. Used 20% more dough ingredients;

• 350g plain flour
• 175g butter
• 1 large egg
• 50ml water
• Large pinch of salt

 The final dough was very soft, and definitely not prone to tearing! I could probably have used a little less water this time in fact, or possibly chilled the dough a bit before use.

  The creation of the actual parcels is still tricky...once you've cut the circle, dampened the edge, and placed the filling, as the parcels are fairly small it's fiddly to get them neatly folded over, pressed down and crimped. I did a fork crimp as it required a little less manual dexterity. With the additional dough I got a grand total of 17 parcels out of the recipe, which is pretty good going, and they are fairly small and delicate, so plenty of temptation for seconds...