Uruguayan Empanada Pastry
A classic Uruguayan empanada pastry recipe with a crumbly and elegant texture. Perfect for wrapping your favorite fillings.
Ingredients
- ●2 cups all-purpose flourFor the pastry dough
- ●1 cup cold unsalted butterFor the pastry dough
- ●1/4 cup hazelnutsChopped for added texture
- ●1 package empanadaFor wrapping
- ●1/2 cup waterFor the pastry dough
Instructions
- 1
In a large bowl, combine flour and butter. Use a pastry blender or your fingers to work the butter into the flour until it resembles coarse crumbs.
- 2
Add chopped hazelnuts and mix until combined.
- 3
Gradually add water, stirring with a fork until the dough comes together.
- 4
Turn the dough out onto a lightly floured surface and knead a few times until smooth.
- 5
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 6
Preheat oven to 375°F (190°C).
- 7
On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch.
- 8
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 9
Place a spoonful of your favorite filling in the center of each dough circle.
- 10
Brush the edges of the dough with a little water and fold the dough over the filling to form a half-circle.
- 11
Press the edges together to seal the empanada and use a fork to crimp the edges.