18 Peruvian Empanada Dough Recipe Deliciousness Awaits You!

The Ingredients You Will Need

Flour, Butter, and Water

To make the perfect Peruvian empanada dough, you will need three main ingredients: flour, butter, and water. It is important to use high-quality flour, as this will greatly affect the texture and flavor of the dough. We recommend using all-purpose flour for a balanced texture. As for the butter, make sure it is cold and cut it into small cubes before using it. Cold butter is essential for achieving a flaky crust. Lastly, the water should be cold, as this will help prevent the butter from melting too quickly.

Salt and Baking Powder

To enhance the flavor and texture of the dough, we also recommend adding a pinch of salt and a small amount of baking powder. The salt will bring out the flavors of the other ingredients, while the baking powder will help the dough rise and become airy. These two ingredients may seem small, but they play a big role in the overall taste and texture of the empanada dough.

Egg and Vinegar

For an extra touch of richness and flavor, you can also add one egg and a small amount of vinegar to the dough. The egg will make the dough more pliable and easier to work with, while the vinegar will add a tangy flavor that complements the savory filling of the empanadas. These two ingredients are optional, but highly recommended for a truly authentic Peruvian empanada experience.

The Process of Making the Dough

Now that you have all the ingredients, it's time to make the dough! Start by mixing the flour, salt, and baking powder in a large bowl. Then, add the cold butter and use your hands or a pastry cutter to blend it into the flour mixture until it resembles coarse sand. In a separate bowl, beat the egg and add it to the flour mixture, along with the cold water and vinegar. Mix everything together until a dough forms.

Let the Dough Rest

Once the dough is formed, cover it with plastic wrap and let it rest in the refrigerator for at least 30 minutes. This will allow the gluten in the flour to relax, making the dough easier to roll out later on. It will also give the flavors a chance to meld together, resulting in a more flavorful dough.

Rolling and Cutting the Dough

After the dough has rested, take it out of the refrigerator and let it sit at room temperature for a few minutes. Then, on a floured surface, roll out the dough to about ¼ inch thickness. Use a round cutter to cut out circles for your empanada shells. You can also use a small bowl to trace and cut out the circles if you don't have a cutter.

Fill and Bake

Now that your dough circles are ready, you can fill them with your desired filling, fold them over, and seal the edges with a fork. Bake the empanadas in a preheated oven at 375°F for about 20 minutes, or until they are golden brown. And there you have it, delicious and flaky Peruvian empanadas made with your very own homemade dough! In conclusion, the key to a perfect Peruvian empanada lies in the dough. By using high-quality ingredients and following this professional and well-organized recipe, you can create empanadas that are just as tasty as the ones you would find in a Peruvian restaurant. So, don't be afraid to give this recipe a try and impress your friends and family with your homemade empanadas.