DeeDee D wrote:Does anyone know where I can get pre made (fresh or frozen) empanada dough? A recipe I found calls for it and I have never heard of it.
And here it is, sounds like a pie crust! better ask Mr Ray.
DOUGH:
2 cups flour
1/2 cup lard
2 1/2 tablespoons unsalted butter
1/2 teaspoon sea salt
About 1/2 cup iced water
In a large bowl, combine the flour with the lard, butter, and salt. Mix lightly with your fingertips until the dough forms grapesized pieces. You should still be able to see streaks of fat. Stir in the water. Lightly knead, handling the dough as little as possible, until the dough forms a ball. Add a little more water if needed. Refrigerate for at least 1 hour, then remove and let it return to room temperature, about 1 hour, before rolling. The dough can be frozen for as long as a week. Pinch off about half the dough. Roll out, on a floured surface, to a thickness of 1/8inch. Cut out 3inch circles. Then, gather the scraps, add to the rest of the dough, and roll out another batch of circles. Repeat, with the rest of the scraps. This should be enough dough for about 24 empanadas.