3 cups of wheat flour (360 g)
1 tablespoon of active dry yeast
1/2 teaspoon of salt
1/2 cup of cold butter, softened
1/2 cup of hydrogenated vegetable oil, softened
1/2 cup plus 2 tablespoons of milk
1 egg for brushing the empanada
3 cups of wheat flour (360 g)
1 tablespoon of active dry yeast
1/2 teaspoon of salt
1/2 cup of cold butter, softened
1/2 cup of hydrogenated vegetable oil, softened
1/2 cup plus 2 tablespoons of milk
1 egg for brushing the empanada
Mix the flour with yeast and salt
Add the butter and hydrogenated oil and mix until a crumbly texture forms
Add the milk and knead until a smooth dough is formed
Open part of the dough over the bottom of a 25 cm diameter mold, in a thin layer
Trim excess dough from the edges
Shape the dough into a rope and place it on the bottom of the mold
With your fingers, press the dough to cover the entire lateral surface of the mold
If necessary, make another rope and repeat the process
Place your preferred filling
Open the remaining dough over a parchment paper and flip it over the filling
Remove the parchment paper and press the edges of the dough firmly onto the mold
Decorate with leftover dough
Brush with egg and bake in a preheated oven (200°C) until golden brown
Approximate calories: 2930.
