If you've ever craved a flaky, golden crust to envelop your favorite fillings, this Golden Flake Empanada Dough is your new kitchen staple. With just a hint of cornmeal for added texture, it's the perfect base for both sweet and savory creations.
The backbone of this dough is all-purpose flour, providing structure and elasticity. The addition of cornmeal gives a delightful crunch and a hint of rustic flavor that sets this dough apart. A pinch of salt enhances the overall taste, ensuring your crust isn't bland. Unsalted butter, chilled and diced, is key for flakiness, creating those coveted layers. The egg adds richness and helps bind the dough together. Cold water keeps the dough from becoming too warm, which could hinder the flakiness. Finally, a splash of white vinegar helps tenderize the dough and enhances flakiness.
For a savory spin, fill your empanadas with spicy beef or chicken and serve with a side of chimichurri sauce. Sweet fillings like apple-cinnamon or dulce de leche pair beautifully with a dusting of powdered sugar and a scoop of vanilla ice cream.
Begin by whisking together the flour, cornmeal, and salt in a large mixing bowl. This ensures everything is evenly distributed and ready for the next step. Next, add the diced butter. Using a pastry cutter, or your fingers if you prefer a more hands-on approach, mix until the mixture resembles coarse crumbs. This step is crucial for creating those flaky layers.
In a separate bowl, beat the egg, then mix in the cold water and vinegar. Slowly incorporate the wet ingredients into the dry mixture, stirring continuously until a dough forms. You want everything just combined, so don't overmix.
Turn the dough onto a floured surface and knead it gently until it becomes smooth. This shouldn't take long — just a few turns to bring it all together. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least an hour. This resting period allows the gluten to relax, making it easier to work with later.
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