Today we are going to create the perfect dough for empanadas. There is no doubt that few delights rival the deliciousness of a homemade empanada dough. This original recipe promises to give our traditional empanadas an unparalleled flavor and texture. How to make homemade empanada dough with three ingredients

The versatility of this dough has no limits; We can prepare it in abundance and store the tapas comfortably in the refrigerator or freezer, making sure to always have these culinary gems on hand when the craving demands it.

As we know, these homemade tapas are the perfect canvas for both savory and sweet fillings, allowing us to explore a world of variants and flavors in the universe of empanadas.

How to make homemade empanada dough with three ingredients Here are the ingredients!

• 280cc. of water
• 1 teaspoon salt
• 100 gr. of pork fat
• 500 gr. Of flour

Procedure

1. Let’s start by bringing water to a boil in a pot, adding the salt and pork fat.
2. Once the fat has melted, remove from the heat and transfer the contents to a container to cool.
3. We add the flour and knead until we form a dough.
4. Then, we transfer the dough to the counter and knead until it reaches a homogeneous and smooth consistency. We add flour as necessary until we achieve the desired texture.
5. We let the dough rest for about 30 minutes, preferably inside a plastic bag or plastic wrap to avoid drying out.
6. After the resting time, we cut the dough into small portions, forming balls the size of a walnut.
7. Next, each ball is sprinkled with flour and flattened into circles, stretching them with the rolling pin.
8. We look for the perfect balance, neither too thin nor too thick, and we sprinkle them lightly with flour to preserve their dryness.
9. We proceed in the same way until all the covers are completed.
10. Thus, these creations will be ready to receive the filling we most desire!

Tips

• Let us remember that the dough can be prepared in advance and stored in the refrigerator, ready to be rolled out at the time of use in empanadas, baskets, cakes and even cheese quesadillas, among other delicacies.
• A valuable tip is to store empanada lids between dividers and keep them in the freezer.
• It is essential to keep in mind that this dough can be used in both baked and fried empanadas. This original recipe, which uses pork fat, allows the option of substituting it with lard if we are looking for a lighter and more delicate version. May this culinary adventure inspire you to explore the art of homemade empanadas!