This is based on a recipe from "Tapas, the little dishes of Spain" by Penelope Casas, pp. 105-106. I thought that I had lost the recipe and the book it was in but I am so glad that I found it again.
I've made some changes to the recipe which I'm recording here. I only make these in cool weather. This year I had trouble with getting the butter soft enough to spread as this kitchen is rather chilly.
Makes about 30-40 empanandas depending on size. I usually use a 5-6" straight sided bowl to cut out the circles.
350F about 30 minutes or until crust is nicely browned and smells good.
I usually make this dough twice in order to have enough for the meat filling. Doing that works better than doubling the recipe.
Turnover Dough
1. Mix together in large bowl
2. Then incorporate in
- 3/4 c. cold water
- 4.5 t. vinegar
- 2 egg yolks
3. Work with your hands until the dough forms a smooth ball. Wrap with plastic wrap and let sit 30 minutes.
4. Roll the dough into a 10 x 15 inch rectangle.
5. Spread 1/3 of the 1 cup of butter over the dough with rubber spatula
6. Fold one side over the top, then fold over the other side business-letter? fashion. I do not understand this direction so I fold one third over from left side, then fold one third over from right side to end up with 3 layers.
7. Wrap in plastic and refrigerate for 15 minutes
8. Repeat steps 5-7
9. Repeat steps 5-6 and refrigerate for 1 hour
Now it's ready to roll out and cut out 5-6" circles for filling.
10. Roll out to approximately 1/8", cut out 5-6" circles. Put on parchment paper (works best but can use foil) lined pan.
11. Brush along circle edge with some beaten egg to help empanada seal.
12. Put a generous tablespoon of filling on 1 side of circle. Fold dough in half to make half circle. Press with fork to seal edge.
13. Once pan is full, brush top of empanada dough with beaten egg to help brown.
14. Bake at 350F until done.
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