Basic empanada pastry

    45 min

    This simple and basic empanada pastry is made in one single step with the food processor. Once the circles or discs are cut, they could be stored in the freezer using plastic freezer bags or cling film.

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    Makes: 12 empanada pastry discs

    • 250g plain flour, sifted
    • 50g margarine, melted
    • 90ml water
    • 1/2 teaspoon salt

    Prep:15min  ›  Extra time:30min chilling  ›  Ready in:45min 

    1. Combine the sifted flour and melted margarine in the food processor, and pulse until mixture develops into a crumb texture.
    2. In a small saucepan over a medium heat, warm the water then add the salt and stir until it is completely dissolved. Allow to cool then add slowly to the flour mixture, and pulse until a soft pastry ball is formed and easily separates from the walls of the bowl. Add water (1 teaspoon at a time) if needed. (The amount of water/liquid needed will depend on the room humidity, room temperature and even on the flour brand). Wrap the pastry tightly in cling film and chill in the fridge for at least 30 minutes.
    3. Using a rolling pin, roll out the pastry on a lightly floured work surface to a thickness of 5mm then using a large tea cup or saucer and a sharp knife, cut the pastry into circles about 11cm in diameter.
    4. At this stage, you can fill the pastry circles and make the empanadas or you can freeze discs separated by cling film (this prevents the pastry from drying).

    Freezing tips:

    If you freeze empanada pastry, defrost it in the fridge for 24 hours before rolling.

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