In a medium bowl in the microwave or a double boiler on the stovetop melt the mozzarella cheese until smooth. Place the egg milk and 18th tsp.

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Making the dough In a food processor add the flour salt and butter and pulse to incorporate the butter.

Empanada dough recipe. Salt ½ cup cold butter sliced 1 TBS cider or white vinegar 13 cup ice cold water. Instructions In a large bowl mix the flour salt and oil. Making homemade empanada dough.

In a large bowl mix the flour with the salt and make a well in the centre. Add the cubed butter and using your hand or fork blend butter with flour mixtures until a crumbly texture is. Add the egg and the water or milk in small increments and continue pulsing until a clumpy dough.

Directions Mix the flour and salt in the processor. 1 egg 2 TBS milk 18 tsp. Stir with an spatula Carefully add the hot water and stir again.

Reserve the other egg for a egg wash. Gradually mix in enough water to make a smooth workable dough. To mix the empanada dough by hand sift flour and salt into a medium-size bowl.

Makes about 50 small empanadas. In a food processor pulse the almond flour and egg until uniform. Add 1 egg and 12 cup of water.

Add the melted mozzarella to the food processor. Salt 2 ¼ cups sifted flour 1 ½ tsp. Salt in a bowl and whisk it with a fork.

Here is what you need for this perfect empanada dough recipe. Add the butter and pulse. Add butter egg and cold water to the flour mixture.

Pulse until mixture resembles coarse crumbs. Process until a uniform dough forms. Knead the dough for 8-10 min then cover and chill.

Mix the flour and salt in a food processor. 14 cup to 12 cup of water or milk adjust as needed to obtain a soft and smooth dough.

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