Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, turnover dough from scratch "empanada dough". It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Turnover dough from scratch "Empanada dough" is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Turnover dough from scratch "Empanada dough" is something which I have loved my entire life.

A quick video on how to make Empanada dough from scratch. I also show you how to make the filling for a beef empanada. Empanada dough can be made in a variety of ways and today I'm sharing with you an empanada dough recipe that is perfect for frying or baking.

To get started with this recipe, we must first prepare a few components. You can cook turnover dough from scratch "empanada dough" using 8 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Turnover dough from scratch "Empanada dough":

1. Take 6 cups all purpose flour (set aside 1/2 cup for flouring the surface)
2. Make ready 2 sticks butter (room temperature)
3. Take 1 egg
4. Make ready 1 cup milk
5. Make ready 1 teaspoon salt
6. Get Cooking spray oil (necessary amount, optional)
7. Make ready Egg yolk (necessary amount, optional)
8. Take Oil (necessary amount, optional)

The empanada dough is simple to make, using ingredients you probably have in your fridge and pantry, like eggs and flour. Once you put this dough Remove the excess dough from around the cut out circles. Don't move the circles themselves, as they may lose that perfect shape and make it harder. While making the empanada dough is very easy, you still need a bit of practice to acquire the technique of folding them.

Instructions to make Turnover dough from scratch "Empanada dough":

1. Ingredients:
2. On a clean surface form a crown with 5 1/2 cups of flour
3. In the center of it place the diced butter, the egg, salt
4. And milk
5. Mix well the center ingredients
6. Then incorporate from inside out the flour from the center outwards little by little until integrated
7. Forming a smooth and manageable dough
8. In an oiled container place the dough, cover it and let it rest for 30 minutes before kneading it
9. Sprinkle the table with a bit of the reserved flour, divide the bun into four parts
10. With the help of a rolling pin, stretch the dough until the right thickness is obtained - Do the same with the three remaining buns
11. With a glass container of approximately 5 1/2 inches diameter (regular size) or 3 1/2 inches (finger food size), mark the dough making pressure
12. With the help of a pizza cutter, cut the outline of the pastry dough - The amount of pastry dough will depend on the thickness you want when you stretch the dough.
13. I recommend if you want to keep them in the freezer use plastic separators in between
14. The dough can be used to make fried or baked goods with any type of filling inside it
15. To fry: - - In a pan, place oil, heat to medium/high temperature - Place the empanadas inside the oil, fry them for 5 minutes on each side or until they are golden brown to your liking - Tip The amount of oil you use should cover the empanadas - Place it on a paper towel to remove excess oil
16. To oven: - - Preheat the oven to 400 degrees Fahrenheit - Spray a baking tray with cooking spray, arrange the empanadas without touching next to each other - You can paint the empanada with egg yolk (optional) - Cook it for approximately 20 minutes or until the dough is golden brown to taste

After sealing the empanada, you can give it whatever look you like, based on the traditional decorations or not. Here are some repulgue used by clasico argentino. This dough can also be made using a food processor and completely frozen butter pieces, though you will have to be careful not to overprocess the dough when mixing on the processor. This slightly sweet empanada dough is less flaky than pie crust and produces Everything you ever wanted to know about empanadas or turnovers. Easy recipes with photos for empanada fillings, empanada dough.

So that is going to wrap it up with this special food turnover dough from scratch "empanada dough" recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!