How to Make Empanada Dough

Do you remember the best empanada/turnover/pasty/calzone you've ever had? I can... it was buttery, flaky, and just plain amazing. The fillings may vary, but the crust is always delicious. Check out the recipe below for the best empanada dough!



Damn, that's a flaky crust!

Vodka may seem like an unusual ingredient in pastry but it serves a purpose! When dough gets tough, it's usually because there is too much gluten. Since gluten doesn't form in alcohol, you can keep the dough workable and tender by replacing half of the liquid with alcohol. (Thanks, Cook's Illustrated for the tip!)
Ingredients:

• 3 cups all-purpose flour (plus more for rolling out the dough later)
• 1 cup masa harina (corn flour)
• 1 tbsp sugar
• 2 tsp salt
• 12 tbsp butter, cut into 1/2 inch cubes, chilled
• 1/2 cup cold vodka
• 1/2 cup cold water

1. Combine 1 cup flour and the masa harina, sugar, and salt in a food processor until combined (2-3 seconds).
2. Add the butter and process 8-10 seconds, until the mixture is well combine and looks like wet sand or small peas.

Flour & butter: "before"

3. Add the other 2 cups of flour and pulse a few times until it is evenly distributed.

Flour & butter: "After"

4. Transfer the flour mixture to a large bowl. Add the vodka and water. Using your hands, mix the dough until it sticks together and forms a large ball. (It may seem a little dry, but that's ok). Divide the ball into six equal pieces and transfer the dough to a plate.

Me not following my own instructions - only 4 dough balls.

5. Cover the plate with plastic wrap and put it in the fridge for at least 45 minutes (up to 2 days).
6. When you're ready to use the dough, cut a piece of dough out of the dough ball.

7. On a floured board, press the dough flat with the palm of your hand. Use a rolling pin to thin the dough to 1/8" thick. Turn the dough over to roll out both sides so they are smooth.

8. Find a template for a circle - I use a dessert plate which is around 6" in diameter. Use a knife or pasta cutter to cut around the template.

 9. Remove the template/plate and set the scraps aside.

10. Stack the pieces on a plate separated by paper towels or plastic wrap. If you're not going to use them right away, cover the whole pile with plastic wrap and refridgerate.

Makes 12-6" empanadas.
WW: 7 pts each.