Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
I first made empanadas last spring, using a black bean and green plantain filling to great reviews. My most recent curried vegetable empanadas are fabulous. Both are encased with this wonderful dough recipe.
The dough is super easy to handle so shaping is a breeze. The egg yolk in the recipe makes this a little more dense than a pie crust dough. That said, it is still really tender and capable of soaking up any liquid from a filling. The shaggy appearance of the chilled dough is what you're looking to make. It will flatten out nice and smooth. Again, I use my portion scoops for consistent sizing.
I close mine like the Sephardic borekas as I'm a control freak and like uniformity. Using the tines of a fork works but the end result is not as even. The dough is significantly different from the Sephardic boreka dough. So, know your audience ~ it's okay to make an empanada look like a boreka if the crowd doesn't think it's a boreka. For a Sephardic crowd, I'd probably use the fork; an empanada is fabulous but it is not a boreka. No point in confusing anyone at the risk of my boreka reputation!
|Number of servings:||makes about 24 empanadas|
|Main Ingredient(s):||Flour - Unbleached All Purpose|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Place the flour, salt and sugar into a medium sized mixing bowl. Cut in the margarine and shortening with a pastry cutter, just as you would make pie dough.
Whisk the water and the egg yolks together. Start by adding 1/2 of the liquid to the flour mixture. Gently toss to blend, adding more liquid, until the dough is shaggy but moistened. If you need a little more water, add it. Set aside to chill.
Shape as for Sephardic Borekas (see the archive for recipe and video instructions).
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