How To Make EMPANADA DOUGH | Empanada Dough Recipe | Yummers

This empanada dough recipe is so buttery and flaky and levels up the flavor of any savory filling you want to use aside from the traditional empanada mixture. It is very easy to make and you can also use it as pie crust for your chicken pot pie!

Ingredients:
2 cups all purpose flour
2 tbsp sugar
1/2 tsp salt
1/2 tsp baking powder
8 tbsp cold butter
4-6 tbsp ice cold water

(makes 12-14 pcs)

Procedure:
1. Combine all the dry ingredients
2. Incorporate cold butter using clean hands or pastry blender. Make sure to work quick so the heat from the hands won't melt much of the butter
3. Add ice cold water a few tablespoons at a time until no more fine crumbs
4. Press the crumbs together to form a ball. Make sure not to overwork and do not knead the dough to remain flaky
5. Once it all came together, cover in plastic wrap then rest in the chiller for an hour

To Assemble:
1. Roll the chilled dough about 1/8 of an inch thick over a well floured surface
2. Cut using round cookie cutter (4-inch diameter). Re-roll the dough scraps by pressing them again together, making sure you don't knead it
3. Flatten each round dough and fill with a couple tablespoons of your preferred filling
4. Dampen one side of the dough with water then fold and lightly press to seal. Crimp edges using a fork to seal it tightly then poke a hole at the center of each empanada so the steam could escape during baking. Enjoy!

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