Description
This savory empanada dough, infused with roasted garlic and smoked paprika, provides a golden color and smoky flavor for various fillings.
Ingredients
Scale
- 500 g (4 cups) all-purpose flour
- 5 g (1 teaspoon) fine sea salt
- 10 g (1 tablespoon) sweet smoked paprika
- 2 g (1 teaspoon) dried oregano
- 120 g (0.5 cup) vegetable shortening, chilled and cubed
- 15 g (1 tablespoon) roasted garlic puree (from 1 small head of garlic)
- 200 ml (0.75 cup + 2 tablespoons) ice-cold water
- pinch sweet smoked paprika, for garnish
- 5 g (1 tablespoon) fresh parsley, chopped, for garnish
Instructions
- Prepare Roasted Garlic: Preheat oven to 200°C (400°F). Slice off the top of a small garlic head, drizzle with oil, wrap in foil, and roast for 30-40 minutes until soft. Mash the cloves to form a puree.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, smoked paprika, and dried oregano.
- Cut in Shortening: Add the chilled and cubed vegetable shortening to the dry ingredients. Use fingertips or a pastry blender to work the shortening into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
- Form Dough: Add the roasted garlic puree and gradually pour in the ice-cold water, mixing with a spoon or hands until a shaggy dough forms. Do not overwork the dough.
- Knead and Rest: Turn the dough out onto a lightly floured surface and gently knead for 1-2 minutes until it forms a smooth ball. Form into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out Dough: Roll out the rested dough on a lightly floured surface to a thickness of approximately 3 mm (1/8 inch).
- Cut Discs: Use a round cookie cutter (10-12 cm or 4-5 inches diameter) to cut out individual empanada discs. Gather scraps, re-roll once, and cut additional discs.
Notes
Keep the shortening very cold before adding it to the flour mixture. Avoid overworking the dough during kneading to ensure a flaky final crust. The dough can be refrigerated for up to 2 days before use.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Dough Preparation
- Cuisine: Latin American
Nutrition
- Serving Size: 1 disc
- Calories: 206 calories
- Sugar: 0 g
- Sodium: 143 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Empanada dough, savory, roasted garlic, smoked paprika, vegetarian, easy recipe, appetizer base, dough recipe