⏱ 30 min
Mexican
Street-Style Carne Asada Tacos
Citrus-marinated grilled flank steak on warm corn tortillas with cilantro, onion, and salsa verde.
When you want a wholesome, deeply satisfying meal that requires minimal cleanup, this Flaky Homemade Baked Empanada Dough Recipe (From Scratch) is a foolproof choice. Pairing all-purpose unbleached flour, fine sea salt and unsalted european butter, cold and cubed in just 30 min, it offers comforting flavor that family and dinner guests will genuinely savor.
Ingredients
12 servings
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Step-by-Step Instructions
1
Cut Butter into Flour
In a food processor (or large bowl with pastry blender), pulse flour, salt, and cold cubed butter for **1 minute** until pea-sized crumbs form.
2
Add Liquids & Form Dough
Whisk ice water, egg, and vinegar. Pour into flour; pulse just until dough comes together into a ball (do not overwork).
3
Rest the Dough
Flatten dough into a disc; wrap tightly in plastic wrap. **Chill in refrigerator for 30 minutes** to relax gluten.
4
Roll & Cut Discs
Roll dough out on a floured surface to 1/8-inch thickness. Cut into 5-inch rounds with a round cutter. Fill with desired filling, crimp edges, brush with egg wash, and **bake at 400°F (200°C) for 20 minutes**.
Chef Amara’s Kitchen Secrets & Pro Tips
- Keep butter and water ice-cold to ensure visible butter flakes that puff into flaky pastry in the oven.
- Brush filled empanadas with beaten egg yolk mixed with 1 tsp milk for a high-gloss golden mahogany shine.
1. Spoon and Level Your Flour: Never scoop flour directly from the canister with your measuring cup, which packs excess volume by up to 25%. Fluff the flour with a fork, spoon it into the cup, and level the top with a knife. 2. Season in Measured Layers: Introduce small pinches of salt at different cooking stages rather than dumping seasoning on at the end. This draws out moisture and seasons every ingredient to its core. 3. Chef's Kitchen Secret: Keep butter and water ice-cold to ensure visible butter flakes that puff into flaky pastry in the oven.
Chef’s Cooking Guide & FAQs
Troubleshooting & Quick Fixes
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Troubleshooting & Quick Fixes
- What if the Sauce for Flaky Homemade Baked Empanada Dough Recipe (From Scratch) Separates or Feels Greasy?: If a dairy or emulsion sauce breaks, immediately take the pan off direct heat. Vigorously whisk in a tablespoon of hot water, broth, or cream until the velvety sheen re-emulsifies.
- How to Rescue a Dish That Tastes Overly Salty?: Dilute with additional unsalted liquid (broth, cream, or water), or splash in a small touch of acid like fresh lemon juice or vinegar to soften sharp salinity.
Storage, Freezing & Reheating Guidelines
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Storage, Freezing & Reheating Guidelines
Keep meat and vegetable fillings separate from tortillas in airtight containers in the fridge for up to 4 days. Reheat fillings in a hot skillet with a splash of broth to retain juicy moisture. Freezes well for up to 2 months.
Frequently Asked Questions
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Frequently Asked Questions
Q: Can I make this vegetarian or plant-based? A: Yes! Substitute black beans, pinto beans, roasted sweet potatoes, or sautéed mushrooms for the meat component.
Q: What cheese works best? A: Authentic Cotija or Queso Fresco provides crumbly, salty tang. For melting, Queso Oaxaca or Monterey Jack is ideal.
Home Cook Community
Kitchen Notes & Discussion
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