Empanadas Tapas by Hand
Empanadas
50 portions
Chef Rulo's traditional handmade dough for Argentine empanada discs.
Ingredients
- 1500 g Plain Flour
- 375 g Canadian Strong White Bread Flour (112)
- 820 ml Water
- 300 g Beef Dripping
- 30 g Sainsbury's Cooking Salt
- 20 ml Vinegar 10%
Instructions
- Mix both flours together in a large bowl for about 30 seconds to combine and aerate them.
- Dissolve the salt and vinegar in the warm water. Do not add all the liquid at once.
- Make a well in the centre of the flour and gradually add most of the water mixture, mixing with one hand or a wooden spoon.
- Continue adding the water little by little until the flour begins to come together into a rough dough.
- Add the warm melted beef dripping. It should be warm, not hot.
- Mix until the fat has been absorbed, then transfer the dough to a clean work surface.
- Knead by hand for 10–12 minutes, using firm but gentle movements, until the dough is smooth and no longer sticks to the work surface. It does not need to be developed as much as bread dough; the gluten network should not become too tight.
- Check the dough temperature while kneading. It should remain below 26–28°C. If the kitchen is warm, use cooler water or allow the melted fat to cool slightly before adding it.
- Cover the dough well and leave it to rest for 2–3 hours at room temperature, or refrigerate it overnight.
- If refrigerated overnight, bring the dough out in advance and allow it to soften slightly before rolling.