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Ingredients
3 ½ ounces lard
1 ½ teaspoons salt
3 cups flour, more for work surface
Nutritional analysis per serving
29 grams carbs; 9 milligrams cholesterol; 226 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 10 grams fat; 1 gram fiber; 110 milligrams sodium; 4 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt lard in a small saucepan over low heat. Immediately mix with salt and ⅔ cup very warm water. Place flour in a food processor. Turn machine on and pour half the liquid through feed tube. Stop machine, turn it to pulse and add half the remaining liquid. Keep pulsing and add rest of liquid.
- Step 2
Turn dough out onto a lightly floured surface, knead briefly until smooth, form into a disk, wrap in plastic and refrigerate until cool, at least 30 minutes.
Private Notes
Comments
I'm one of those people who really didn't want to use lard in anything, but I have tried other empanada doughs with so so results. So, I bought some lard and tried this one. Glad I did, these were clearly the best empanadas I have made. I prefer baked empanadas, 400F oven for 25 minutes was perfect. I had made the dough in advance, assembled the empanadas then refrigerated a couple of hours before baking.
This worked great with vegetable shortening for a vegetarian audience. I added a bit more water than was called for to achieve a pie crust-like consistency. Baking the empanadas at 400F for about 25 minutes with this dough results in a nicely browned and flaky outside.
This is a great recipe. I used butter and melted it in the water on the stove.
Made this dough yesterday and it is excellent. I doubled it and used 4 cups of AP and two cups of whole wheat. Half crisco half butter because that's what I had. It is easy to work with and delicious. Definitely a salty dough (I love salt) and could be flavored with cumin or turmeric for a bit of a flavor bump.
Used this dough twice now and made a double batch the second time. I used my pasta roller the second time and was able to get a great result. One batch he uses about a 1,5 lbs of ground beef. These roll out pretty quickly once you get used to it. The dough is fairly elastic and easy to handle.
Fried them in safflower oil. Yltried baking them but they didn’t brown.