INGREDIENTES: (Para 15 empanadas medianas)
3 tazas de harina de trigo todo uso
1/2 cucharadita de sal
1 Huevo entero
300 g de mantequilla sin sal, fría y cortada en trozos.
4-5 cucharadas de agua
PREPARACIÓN:
En un procesador de alimentos, mezclamos bien la harina y la sal. Incorporamos poco a poco la mantequilla, el huevo y el agua. Debemos obtener una masa de aspecto grumoso.
Formamos una bola de masa y llevamos al refrigerador durante unos 30 minutos.
Luego estiramos con un rodillo hasta que quede fina.
Cortamos la masa para cada empanada con un cortante circular de aproximadamente 10 cm de diámetro o con un pequeño plato y listo!! ya tenemos la masa básica de empanadas para preparar al horno con el relleno que más te guste.
Para cerrarlas podemos colocar otra tapa de masa encima, mojando previamente un poco los bordes para que peguen y le damos forma pisando con un tenedor o cerramos en forma de media luna y vamos dándoles pequeños giros al borde de la masa presionando con los dedos hasta cerrar por completo. También puedes guardar la masa en el refrigerador o freezer para usar más adelante.
Horno a 350ºC. Por 20 min aprox o hasta que doren.
Baked dough
INGREDIENTS: (For 15 medium empanadas)
3 cups all-purpose wheat flour
1/2 teaspoon salt
1 Whole egg
300 g unsalted butter, cold and cut into pieces.
4-5 tablespoons water
PREPARATION:
In a food processor, mix well the flour and salt. Gradually add the butter, egg and water. We must obtain a lumpy mass.
Make a ball of dough and bring to the refrigerator for about 30 minutes.
Then stretch with a roller until thin.
Cut the dough for each pie with a circular cutter about 10 cm in diameter or with a small plate and ready! We already have the basic mass of empanadas to prepare the oven with the filling that you like.
To close them we can place another top of dough on top, previously wetting the edges a little so that they stick and form by stepping with a fork or close in the shape of a crescent and we are giving small turns to the edge of the dough pressing with the fingers until close completely. You can also store the dough in the refrigerator or freezer for later use.
Oven at 350ºC. For about 20 min or until golden brown.
INGREDIENTS: (For 15 medium empanadas)
3 cups all-purpose wheat flour
1/2 teaspoon salt
1 Whole egg
300 g unsalted butter, cold and cut into pieces.
4-5 tablespoons water
PREPARATION:
In a food processor, mix well the flour and salt. Gradually add the butter, egg and water. We must obtain a lumpy mass.
Make a ball of dough and bring to the refrigerator for about 30 minutes.
Then stretch with a roller until thin.
Cut the dough for each pie with a circular cutter about 10 cm in diameter or with a small plate and ready! We already have the basic mass of empanadas to prepare the oven with the filling that you like.
To close them we can place another top of dough on top, previously wetting the edges a little so that they stick and form by stepping with a fork or close in the shape of a crescent and we are giving small turns to the edge of the dough pressing with the fingers until close completely. You can also store the dough in the refrigerator or freezer for later use.
Oven at 350ºC. For about 20 min or until golden brown.
Fotos referenciales.
Guaooooo excelenteeeeee gracias
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