THE RECIPES FOR THE DOUGH

THERE ARE TWO TYPES OF DOUGH, DEPENDING ON WHETHER THE EMPANADA IS BAKED OR FRIED. EACH RECIPE WILL MAKE 20 ROUNDS OF DOUGH, 14 CM (5½ INCHES) ACROSS. ALLOW ABOUT 30 MINUTES PREPARATION TIME AND 2 hours RESTING TIME.

CLASSIC DOUGH (FOR BAKING)

  1. Cut 325 g (11½ oz) of unsalted butter into small cubes. Sift 1 kg (2 lb 4 oz/62/3 cups) of plain (all-purpose) flour into a large bowl. Add 25 g (1 oz) of salt and the cubes of butter.
  2. Rub the butter into the flour and salt with your hands until you have a sandy texture with no lumps.
  3. Add 350 ml (12 fl oz) of water and combine with the flour mixture using your hands. Add a little more water if necessary. Knead the dough on a lightly floured work surface for 10–15 minutes.
  4. Form into a ball. Wrap in plastic wrap and refrigerate for 2 hours.

PUFFED DOUGH (FOR FRYING)

  1. Combine 1 kg (2 lb 4 oz/62/3 cups) of plain (all-purpose) flour with 25 g (1 oz) of salt in a bowl.
  2. Add 160 ml (5¼ fl oz) of sunflower oil and 350 ml (12 fl oz) of water, then mix with a wooden spoon.
  3. Turn out onto a lightly floured work surface and knead for 10–15 minutes until smooth. Wrap in plastic wrap and refrigerate for 2 hours.