Empanada Wrappers (Discos para Empanadas). Discos - Dough for Turnover Pastries. Share this product using Read the Empanada wrappers/dough/tapas/discos discussion from the Chowhound Restaurants, Dallas food community. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable.
This dough can be used for baked or fried empanadas, which are both great handheld dishes.
The term empanada roughly translates to "wrap in bread," a fitting name as they are made by wrapping the dough around a filling.
The top countries of suppliers are China, Taiwan.
You can cook Empanada Wrappers (Discos para Empanadas) using 8 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Empanada Wrappers (Discos para Empanadas)
- 🢂 2 of +1/4 cups unbleached all-purpose flour.
- 🢂 1 of +1/2 teaspoons salt.
- 🢂 1 stick (1/2 cup) of cold unsalted butter, cut into 1/2-inch cubes.
- 🢂 1 of large egg.
- 🢂 1/3 cup of ice water.
- 🢂 1 tablespoon of distilled white vinegar.
- 🢂 1 Tablespoon of Sugar.
- 🢂 1 Tablespoon of cold (solid) chicken fat (or 1 extra Tablespoon butter).
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Southern European, Latin American, Indonesian, Malaysian, Singapore and Filipino cultures. Empanada wrappers are used in Hispanic cuisine to wrap around sweet or savory fillings. They six-inch diameter rounds of dough which are then baked or fried. Look for them among the frozen foods in Hispanic markets.
instructions Empanada Wrappers (Discos para Empanadas)
- 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..
- 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.).
- 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..
- 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..
- Roll into 4"-5" discs, depending on how big you want to make your empanadas..
Wonton wrappers or pasta sheets may be used as substitutes. Colocar el relleno sobre los discos, pincelar los bordes con huevo y cerrar como una empanada. These are sold at all grocery stores that carry Goya products. Si usted comienza o si es su primera maquina automática, esta es la solución que está necesitando ConstruÃdo en acero inoxidable, accionado con siete motorreductores y tres cilindros neumáticos.
