Empanada Wrappers (Discos Para Empanadas)

Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Empanada Wrappers (Discos para Empanadas). It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Empanada Wrappers (Discos para Empanadas), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Empanada Wrappers (Discos para Empanadas) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Empanada Wrappers (Discos para Empanadas) is 12 to 15 wrappers. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few ingredients. You can have Empanada Wrappers (Discos para Empanadas) using 8 ingredients and 5 steps. Here is how you can achieve that.

My Ecuadorean ex-MIL introduced me to so many delicious foods I never knew existed until I married her son.

Empanadas are my favorite of all of her dishes because they're such crowd pleasers. Savory picadillo with bits of salty, briny olive and a sweet surprise of the occasional raisin - all wrapped in a delicious, deep fried pastry. Too hot fresh out of the oil, so you chat and wait and chat a little more until they're ready to bite into...

She liked to use the frozen Goya wrappers, or discos, as they're called in Spanish. But one of those inspired, DIY, elbow-grease-y moments sent me on a search for a perfect empanada pastry recipe, and I found a near-perfect one on epicurious. Just a couple of modifications produced a very lightly sweet and oh-so-tender yet flakey pastry that works well with both sweet and savory fillings.

It's not a difficult recipe, but you do have to commit yourself to the time and effort it takes to make, chill, and roll the discos. A weekend afternoon with a lovely glass of Pinot Grigio and your favorite kitchen music is probably not a bad way to go about it.

My Picadillo filling recipe here:

https://cookpad.com/us/recipes/7063844-picadillo-para-empanadas

Ingredients and spices that need to be Take to make Empanada Wrappers (Discos para Empanadas):

1. 2 +1/4 cups unbleached all-purpose flour
2. 1 +1/2 teaspoons salt
3. 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
4. 1 large egg
5. 1/3 cup ice water
6. 1 tablespoon distilled white vinegar
7. 1 Tablespoon Sugar
8. 1 Tablespoon cold (solid) chicken fat (or 1 extra Tablespoon butter)

Steps to make to make Empanada Wrappers (Discos para Empanadas)

1. Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps. If you don't have a sifter, just grab handfuls of flour and sift them through your fingers from 6 inches above the bowl OR whisk it all a few times, and your dry ingredients will be incorporated and aerated.
2. Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
3. Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour. If you're in a hurry, 30 minutes in the back of the freezer will do.
   
   If it's a warm day, I like to keep the dough I'm not currently working in the fridge. The butter can melt quickly and make the dough challenging to work with.
4. Cut dough into equal sized cubes (about 1+1/2 inches) and roll into balls. Leave 3 or 4 out to roll, and put rest in fridge.
5. Roll into 4"-5" discs, depending on how big you want to make your empanadas.

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