Masa de Empanadas (Empanada Dough)

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1 Empanada Dough recipe


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2 cups all-purpose flour, divided
6 tablespoons ice water
1 teaspoon cider vinegar
2 tablespoons powdered sugar
1/2 teaspoon salt
1/2 cup vegetable shortening


Lightly spoon flour into dry measuring cups, and level with a knife. Combine 1/2 cup flour, water, and vinegar, stirring with a whisk until well blended to form a slurry.

Combine 1 1/2 cups flour, sugar, and salt in a bowl, stirring with a whisk; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist.

Gently press mixture into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll the dough, still covered, into an 18 x 12-inch rectangle; freeze 10 minutes or until plastic wrap can be easily removed. Remove 2 sheets plastic wrap, and place dough on a lightly floured surface; let stand 1 minute. Cut dough as directed according to the specific recipe. Chill dough until ready to use.

Created date

August 2004

Nutritional Information

Calories 1690
Caloriesfromfat 46 %
Fat 87.3 g
Satfat 17.4 g
Monofat 31.6 g
Polyfat 33.3 g
Protein 25.8 g
Carbohydrate 198.5 g
Fiber 6.8 g
Cholesterol 0.0 mg
Iron 11.6 mg
Sodium 1177 mg
Calcium 39 mg