Hi, I’m Elise. Today, we’re going to prepare empanada wrappers (discos para empanadas) recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Empanada Wrappers (Discos para Empanadas) Recipe
Empanada Wrappers (Discos para Empanadas) is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Empanada Wrappers (Discos para Empanadas) is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook empanada wrappers (discos para empanadas) using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Empanada Wrappers (Discos para Empanadas):
- Get 2 +1/4 cups unbleached all-purpose flour
- Prepare 1 +1/2 teaspoons salt
- Prepare 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
- Take 1 large egg
- Make ready 1/3 cup ice water
- Prepare 1 tablespoon distilled white vinegar
- Make ready 1 Tablespoon Sugar
- Get 1 Tablespoon cold (solid) chicken fat (or 1 extra Tablespoon butter)
Steps to make Empanada Wrappers (Discos para Empanadas):
- Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps. If you don’t have a sifter, just grab handfuls of flour and sift them through your fingers from 6 inches above the bowl OR whisk it all a few times, and your dry ingredients will be incorporated and aerated.
- Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
- Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour. If you’re in a hurry, 30 minutes in the back of the freezer will do. - - If it’s a warm day, I like to keep the dough I’m not currently working in the fridge. The butter can melt quickly and make the dough challenging to work with.
- Cut dough into equal sized cubes (about 1+1/2 inches) and roll into balls. Leave 3 or 4 out to roll, and put rest in fridge.
- Roll into 4-5 discs, depending on how big you want to make your empanadas.
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