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Masa de Empanadas (Empanada Dough)

Masa de Empanadas (Empanada Dough)

Cooking Light SEPTEMBER 2004

  • Yield: 1 Empanada Dough recipe


  • 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.

Nutritional Information

Amount per serving
  • Calories: 1690
  • Calories from fat: 46%
  • Fat: 87.3g
  • Saturated fat: 17.4g
  • Monounsaturated fat: 31.6g
  • Polyunsaturated fat: 33.3g
  • Protein: 25.8g
  • Carbohydrate: 198.5g
  • Fiber: 6.8g
  • Cholesterol: 0.0mg
  • Iron: 11.6mg
  • Sodium: 1177mg
  • Calcium: 39mg

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Masa de Empanadas (Empanada Dough) Recipe