2 C all-purpose flour
1 pinch salt
1/2 C of any of The Olive Bin's Extra Virgin Olive Oils
5 T ice water
1 large egg, beaten
EVOO Empanada Dough
Ingredients
Directions
- Combine the flour and salt in a medium mixing bowl. Slowly drizzle in the olive oil, mixing with a fork to form a crumbly mixture with pea-sized lumps of flour.
- Slowly drizzle in the ice water, mixing as you pour.
- Dump the mixture onto a large sheet of lightly floured parchment paper. With floured hands, begin to form the dough into a large flat disk.
- Knead gently, incorporating any loose scraps. Place another sheet of parchment paper on top of the disk and roll out the dough until 1/8" thick.
- Preheat the oven to 375 degrees.
- Cut out circles approximately 4" in diameter. Place a heaping tablespoon of your empanada filling (we suggest our Wild Mushroom Empanada Filling) on one side of the circle, being careful not to allow the filling to touch the edges of the dough.
- Moisten one edge of each side using the beaten egg, and fold the other side of the dough over the filling to create a half-moon shape. Firmly press down the edges of dough to seal.
- Use a fluted pastry wheel or sharp knife to cut excess dough from the edges. You can also crimp the edges with the tines of a fork.
- Line a baking sheet with parchment paper and place the empanadas on the sheet, with a small amount of space between. Brush each empanada with beaten egg.
- Bake for 20 minutes, or until golden brown. Serve warm, or at room temperature. You can also wrap these in parchment paper/aluminum foil and freeze for later!
Additional Info
While these make a delicious appetizer, you can double the batch and make larger circles to create entree-sized empanadas. A fabulous dinner option!
