Recipes: Diet Empanada Wrappers (Discos para Empanadas)

Empanada Wrappers (Discos para Empanadas). Discos - Dough for Turnover Pastries. A wide variety of empanada wrapper options are available to you, such as local service location, key selling points, and applicable industries. Si usted comienza o si es su primera maquina automática, esta es la solución que está necesitando

Empanada Wrappers (Discos para Empanadas) Una forma muy practica y rapida de preparar tus propios discos para hacer empanadas horneadas o fritas, explicadas paso a paso. This dough can be used for baked or fried empanadas, which are both great handheld dishes. Preparation Sift flour with salt into a large bowl and blend in butter with your fingertips or. You can have Empanada Wrappers (Discos para Empanadas) using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Empanada Wrappers (Discos para Empanadas)

  1. Prepare 2 of +1/4 cups unbleached all-purpose flour.
  2. You need 1 of +1/2 teaspoons salt.
  3. You need 1 stick (1/2 cup) of cold unsalted butter, cut into 1/2-inch cubes.
  4. You need 1 of large egg.
  5. It's 1/3 cup of ice water.
  6. Prepare 1 tablespoon of distilled white vinegar.
  7. It's 1 Tablespoon of Sugar.
  8. Prepare 1 Tablespoon of cold (solid) chicken fat (or 1 extra Tablespoon butter).

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Empanada Wrappers (Discos para Empanadas) instructions

  1. Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps. If you don't have a sifter, just grab handfuls of flour and sift them through your fingers from 6 inches above the bowl OR whisk it all a few times, and your dry ingredients will be incorporated and aerated..
  2. Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.).
  3. Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour. If you're in a hurry, 30 minutes in the back of the freezer will do. If it's a warm day, I like to keep the dough I'm not currently working in the fridge. The butter can melt quickly and make the dough challenging to work with..
  4. Cut dough into equal sized cubes (about 1+1/2 inches) and roll into balls. Leave 3 or 4 out to roll, and put rest in fridge..
  5. Roll into 4"-5" discs, depending on how big you want to make your empanadas..

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