Ingredients
Equipment
Method
Instructions:
- In a mixing bowl, whisk together the all-purpose flour, salt, and baking soda. This will ensure your dry ingredients are well combined.
- Create a well in the center of the flour mixture and pour in the vegetable oil, milk, and whisked egg yolk. Mix until the dough begins to come together.
- Turn the dough onto a lightly floured surface and knead gently for about 1-2 minutes until smooth. If the dough is too sticky, sprinkle in a little more flour as needed.
- Wrap the dough in plastic wrap or cover it with a kitchen towel. Let it rest for at least 30 minutes. This helps relax the gluten and makes it easier to roll out.
- After resting, divide the dough into smaller portions. Roll each portion out to about 1/8-inch thickness on a floured surface.
- Using a round cutter or a glass, cut out circles from the rolled dough. Each circle should be about 4-6 inches in diameter, depending on your preferred size for the empanadas.
- Place your desired filling in the center of each circle. Fold the dough over to create a half-moon shape. Press the edges together to seal, and use a fork to crimp the edges for a decorative finish.
- Preheat your oven to 375°F (190°C). Place your filled empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
Notes
- Measure your flour accurately to avoid a dry dough.
- This dough can be stored in the refrigerator for up to 2 days or frozen for up to a month.
- Feel free to add herbs like cilantro or parsley for extra flavor!