The elusive flaky empanada dough – it’s like the holy grail of baked goods, right? I mean, who doesn’t love a good empanada, with its crispy, golden exterior and soft, fluffy interior? But, let’s be real, achieving that perfect flakiness can be a challenge, especially when you’re trying to avoid using shortening. That’s where the vinegar trick comes in – a game-changer for anyone looking to make flaky baked empanada dough without sacrificing flavor or texture.
So, what’s the secret to making this magical dough? Well, my friends, it all comes down to the combination of ingredients and a little bit of chemistry. By using apple cider vinegar and cold butter, you can create a dough that’s not only flaky but also tender and delicious. But, don’t just take my word for it – let’s get into the recipes and see for ourselves!
Flaky Baked Empanada Dough Recipe 1: The Classic
This recipe is a staple for a reason – it’s simple, easy to make, and produces a dough that’s perfect for baking. So, what makes it so special? For starters, the combination of all-purpose flour, cold butter, and apple cider vinegar creates a dough that’s both flaky and tender. Plus, the addition of salt and sugar gives it a depth of flavor that’s hard to resist.
Ingredients
- 2 cups of all-purpose flour
- 1/2 cup of cold butter, cut into small pieces
- 1/4 cup of apple cider vinegar
- 1/4 teaspoon of salt
- 1 tablespoon of sugar
Step-by-Step Instructions
1. In a large mixing bowl, combine the flour, salt, and sugar.
2. Add the cold butter and use a pastry blender or your fingers to work it into the flour until it resembles coarse crumbs.
3. In a small bowl, whisk together the apple cider vinegar and 1/4 cup of cold water.
4. Add the vinegar mixture to the flour mixture and stir until the dough comes together in a ball.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Why You’ll Love It
This classic recipe is a great starting point for anyone looking to make flaky baked empanada dough. The addition of apple cider vinegar gives it a tangy flavor that pairs perfectly with sweet or savory fillings. Plus, the cold butter ensures that the dough stays flaky and tender, even after baking.
Flaky Baked Empanada Dough Recipe 2: The Whole Wheat Version
Looking for a slightly healthier alternative to traditional empanada dough? This whole wheat version is a great option. By using whole wheat flour instead of all-purpose flour, you can create a dough that’s not only flaky but also packed with nutrients. So, what makes it so special? For starters, the whole wheat flour gives it a nuttier flavor and a coarser texture that’s perfect for baked empanadas.
Ingredients
- 2 cups of whole wheat flour
- 1/2 cup of cold butter, cut into small pieces
- 1/4 cup of apple cider vinegar
- 1/4 teaspoon of salt
- 1 tablespoon of sugar
Step-by-Step Instructions
1. In a large mixing bowl, combine the whole wheat flour, salt, and sugar.
2. Add the cold butter and use a pastry blender or your fingers to work it into the flour until it resembles coarse crumbs.
3. In a small bowl, whisk together the apple cider vinegar and 1/4 cup of cold water.
4. Add the vinegar mixture to the flour mixture and stir until the dough comes together in a ball.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Why You’ll Love It
This whole wheat version is a great option for anyone looking for a slightly healthier alternative to traditional empanada dough. The whole wheat flour gives it a nuttier flavor and a coarser texture that’s perfect for baked empanadas. Plus, the apple cider vinegar ensures that the dough stays flaky and tender, even after baking.
Flaky Baked Empanada Dough Recipe 3: The Spicy Version
Looking to add a little kick to your empanada dough? This spicy version is a great option. By using diced jalapeños and cumin, you can create a dough that’s not only flaky but also packed with flavor. So, what makes it so special? For starters, the diced jalapeños give it a spicy kick that’s perfect for savory fillings.
Ingredients
- 2 cups of all-purpose flour
- 1/2 cup of cold butter, cut into small pieces
- 1/4 cup of apple cider vinegar
- 1/4 teaspoon of salt
- 1 tablespoon of sugar
- 1/4 teaspoon of ground cumin
- 1/4 cup of diced jalapeños
Step-by-Step Instructions
1. In a large mixing bowl, combine the flour, salt, sugar, and cumin.
2. Add the cold butter and use a pastry blender or your fingers to work it into the flour until it resembles coarse crumbs.
3. In a small bowl, whisk together the apple cider vinegar and 1/4 cup of cold water.
4. Add the vinegar mixture to the flour mixture and stir until the dough comes together in a ball.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Why You’ll Love It
This spicy version is a great option for anyone looking to add a little kick to their empanada dough. The diced jalapeños give it a spicy kick that’s perfect for savory fillings. Plus, the cumin adds a smoky flavor that pairs perfectly with the apple cider vinegar.
In conclusion, achieving flaky baked empanada dough without shortening is easier than you think. With these three recipes, you can create a dough that’s not only flaky but also delicious and tender. Whether you’re a fan of classic, whole wheat, or spicy empanada dough, there’s something on this list for everyone. So, go ahead and give them a try – your taste buds will thank you!
