Gutierrez created a whole-grain dough that's light and flaky and can be baked rather than fried. Wine in the recipe adds yeast flavor and aids in flakiness; its acidity also breaks down the gluten, allowing you to stretch the dough easily when forming the empanadas.
6.75 ounces all-purpose flour (about 1 1/2 cups)
6.75 ounces white whole-wheat flour (about 1 1/3 cups plus 4 teaspoons)
1 teaspoon sea salt
3/4 cup white wine
1/3 cup plus 1 tablespoon extra-virgin olive oil
How to Make It
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and salt in a large bowl, stirring with a whisk. Make a well in center of flour mixture. Combine wine and oil in well, stirring with a fork until moist. When dough begins to form, use fingers to continue to mix until a ball forms. Turn dough and any remaining flour in bowl out onto a work surface; knead 2 minutes or until dough is smooth. Wrap dough tightly in plastic wrap, and let stand at room temperature for 1 hour.
Roll dough out to 1/8-inch thickness on a very lightly floured surface; cut as many 5-inch circles as possible using a round cutter or knife (use a saucer as a template). Cover circles with a kitchen towel. Gather scraps, cover with plastic wrap, and let rest 20 minutes; repeat procedure with remaining dough for a total of 15 circles. Stack circles between single layers of parchment paper. Use dough disks as directed in empanada recipes, or store, wrapped and chilled, for up to 24 hours. (Disks can also be frozen for up to 1 month. Thaw overnight in the refrigerator. Lightly dust with flour before using.)