Empanada Dough for Frying

Updated at: Sun, 27 Aug 2023 17:38:49 GMT

Step 1

In a large bowl, whisk together flour and salt. Using a pastry cutter or a fork cut in the shortening until the flour resembles chunky sand.

Step 2

Make a well in the center of the flour and add vinegar and about 3/4 cup of water. Stir with a fork until a shaggy dough forms. Add remaining water a tablespoon at a time if all the flour has not been moistened.

Step 3

You can do steps one and two in a food processor just make sure not to overwork the dough. Once you add water process in pulses just until it comes together.

Step 4

Turn out onto a clean surface and gently knead into a smooth dough, cover with plastic wrap and refrigerate for one to two days, if not using immediately

Step 5

Divide dough into 2 to 10 pieces and roll out to 1/8 inch thick. Cut into rounds using a cookie cutter or tracing a bowl with a knife.

Step 6

Discs can be filled immediately in cooked. If not using immediately stack on top of each other with a piece of parchment paper, or wax paper, and a dusting of flour between each pastry place in a Ziploc bag, and refrigerate for one day or freeze.

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