PIE DOUGH FOR MINI EMPANADAS

Caridad Community Kitchen was part of the Iron Chef event in Tucson in July, 2013. Chef Jon and Chef Abby prepared some mouthwatering recipes for demonstration. The recipes are “Courtesy of Caridad Community Kitchen”, except for the Fresh Pasta Dough, which is courtesy of Chef Zac Bentzel, who was kind enough to share his recipe.

2 Lbs., 3 oz. all purpose flour
5.25 Oz../weight whole eggs
3.5 Oz./weight egg whites (save the yolks)
.4 Oz./weight  salt
8 Oz. cold water
2 ½ Tsp. vinegar
2 ½ Oz. butter, medium cubes, cold

In a large mixing bowl, combine the flour, butter, and salt.

With your hands, rub the butter into the flour until it is incorporated and the mixture is airy.

Combine the eggs, whites, vinegar, and water, and mix together with a fork.

Add the liquid to the flour mix and gently knead to combine.

If the dough is dry, add more water a few drops at a time.

Wrap in plastic and chill for at least two hours.

Roll into 1/8 of an inch thick, fill with desired filling, and egg wash the outside.

Fold dough into semi-circle, pinch edges closed, and bake at 325° for about 20 minutes, until golden brown.

YIELD:  Enough dough for 30 Mini Empanadas,3.2 oz. portion.

—– COURTESY OF CARIDAD COMMUNITY KITCHEN —–