Empanada is pastry or bread stuffed with fillings like meat or vegetables. I am pretty sure I have seen dessert empanadas before. And it reminds me of curry puffs which is very very similar. Empanadas or curry puffs – they are both street food to me. Both should be eaten when piping hot or it may get too oily and the pastry becomes too soggy for my liking. I believe that a good empanada starts from a good pastry.
ngredients (makes 12):
- 450g of plain flour (chilled)
- 11/2 tsp of salt
- 210ml of chilled water
- 1tsp of white vinegar
- 1 egg
- 50g of suet (I replaced it with shortening but you can use either butter or lard)
- Place the flour and the salt in a big bowl and mix well. Make a well and add vinegar, egg, chilled water and suet (grate it first)
- Mix everything well and combined. Then turn it out to a lightly floured table and start kneading for 3 minutes. Allow the dough to rest for 5 minutes and then knead again for another 5 or until it is soft, smooth and elastic. Wrap up in a cling wrap and place in refrigerator for at least 2 hours
- Take it out from the refrigerator and then roll it out to an approx. 30cm by 75cm by 2mm thick flat rectangle. Cut out circles of about 14cm diameter. Re-roll if you need to. You should get 12. It depends on the size of your circle
- Empanadas are ready for the filling
I found some nice tips on making empanadas here. Let me know if there are any tips we should be aware of
I’ve also asked around on twitter where I could find suet in Melbourne. You butcher may have it or according to @ajmckenn, it seems that there is packet suet at the supermarket in the aisle with breadcrumbs at Coles or Woolworths. I still had some shortening leftover when the girls came over to make mooncakes last year, so I used that instead. When I do know exactly and can confirm, this post will be updated with the information.