How to make empanada dough step by step

The empanadas are one of those dishes that should not be missing from your repertoire, as they can be made with spicy fillings or stuffed with jam, cajeta, or rice pudding. In addition to being a practical and easy-to-prepare dish, they are also cost-effective and perfect for gatherings, children's parties, or even starting a business.  This time, we explain how to make dough for savory empanadas, dough for fried empanadas, and dough for sweet empanadas in a simple way. To top it off, we also have the best tips from our star chef to prepare these delights. Dough for savory empanadas This recipe for savory empanadas is perfect for a family meal, as they can be filled with cheese, stews, meat, and more.  Dough for fried empanadasThis dough recipe for empanadas is enough to prepare 8 servings, they will be very crunchy! Ingredients 3 cups of flour 2 tablespoons of sugar 1/2 tablespoon of salt 1/4 cup of oil 1 cup of water Instructions 1. Mix the flour, sugar, salt, oil, and water in a bowl until you get a dough consistency. Let the dough for empanadas rest for 20 minutes.  2. Sprinkle flour on a flat surface, form balls of dough, and roll them out. 3. Fill with the stew of your choice, it can be picadillo, tinga, cheese, corn, strips, or chicken with mole. Close the empanadas. 4. Heat the oil in a pot over medium heat and fry the empanadas for about 5 minutes on each side or until golden brown.  5. Drain the empanadas on absorbent paper to remove excess grease. Dough for baked empanadas If you prefer baked empanadas, this is the perfect recipe for you. Ingredients 2 1/2 cups of flour 1/2 teaspoon of salt 1/4 cup of cold butter 1 egg 1/4 cup of cold water Instructions  1. Place the flour, salt, butter, egg, and cold water in a food processor.  2. Form a ball of dough and wrap it in plastic wrap.  3. Refrigerate the dough for empanadas for 30 minutes. 4. Roll out the dough with a rolling pin and cut disks.  5. Fill with the stew of your choice, brush with the egg, and bake at 200 °C for 20 minutes. Dough for sweet empanadas Get to work and prepare dough for sweet empanadas, which you can fill with jam, cajeta, ate, rice pudding, and more.  Ingredients 2 1/2 cups of flour 180 grams of butter 2 tablespoons of sugar 1/4 cup of yogurt 2 tablespoons of milk 1 teaspoon of vanilla extract 1 tablespoon of cinnamon 1 teaspoon of baking powder Instructions 1. Mix the flour, butter, sugar, yogurt, milk, vanilla extract, and cinnamon in a bowl.  2. Knead until you have a homogeneous consistency.  3. Cover the dough for empanadas with cling film.  4. Let it rest in a bowl for 30 minutes. 5. Roll out the dough on a floured surface until it is 3 mm thick. 6.  Cut circles with a 10 cm diameter cutter. 7. Fill the empanadas and seal with the help of a fork. 8. Place the empanadas on a tray, brush with egg, and bake at 180 °C for 20 minutes. Tips for making the best empanadas Chef Yamilette González, the coordinator of chefs at kiwilimón, shares all her secrets for preparing the best sweet and savory empanadas, you can't miss these tips! Tips for preparing savory empanadas 1. Don’t forget to add a tablespoon of sugar to the dough for savory empanadas, as this will help balance the flavors.  2. It is necessary to let the dough for savory empanadas rest for about 30 minutes before starting to work with it. 3. In the case of Argentine empanadas, a touch of vinegar is added to the dough to make it fluffier.  4. The chef reminds us that you can season the dough for savory empanadas with powdered seasonings, such as garlic, onion, oregano, and thyme. Tips for preparing sweet empanadas 1. It is best to use high-quality butter when making sweet empanadas, as this way you will achieve the best flavor and consistency in the dough.  2. It is important to knead for the right amount of time; otherwise, the dough will not be crunchy. The chef recommends using a food processor to make this dough for empanadas.  3. If you are looking to save or start a business, you can substitute butter for margarine or vegetable shortening.   4. Remember that the amount of egg you add to the empanada dough is crucial, which is why chef Yamilette recommends using yolks to easily control the amount of moisture.  5. When adding cold water to the dough, remember to measure it in tablespoons to avoid adding too much. 6. It is possible to improve the yield of the dough by adding a little baking powder.