Ingredients:
3 cups all purpose flour (unbleached)
1 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
3 tbsp oil/butter
3/4 to 1 cup of luke warm water (tap water is fine)
Method:
1. Mix the dry ingredients.
2. Mix in the oil thoroughly. It should be distributed throughout the flour.
3. Add 1/2 a cup of water and start mixing the flour. Depending on your flour, you could need between 3/4 to 1 cup of water. The dough should NOT be hard.
4. Let rest for 15 minutes.
Tip: When frying Empanadas or Chibureki, the oil has to be quite hot. All this time, I've been frying in oil that wasn't the right temperature. The oil must be so hot that the empanadas will colour in the oil after roughly 2 minutes of frying. That's quite hot!
That's it! Enjoy!
OMG I am so glad I came across this recipe tonight. I tried one from another site and the dough just would not hold together. I've been searching and searching for the kind of dough that bubbles when cooked, as in the photo, and you're right -THIS IS IT! Thank you so much! It was yummy. You saved my chicken empanadas. :)
ReplyDeleteI agree. I have been looking for an empanada dough that really is crispy and looks like the photo. ThisnIS the real deal
ReplyDeleteBest recipe. Thank you so much
ReplyDelete