Pastry discs to make Argentinian Empanadas

Updated at: Thu, 13 Jun 2024 08:51:12 GMT

Step 1

Put the flour on a working surface or silicon pastry matt.

Step 2

Dissolve the salt in the hot water and make a brine

Step 3

Soften the beef dripping (or lard) for a few seconds in the microwave and make a paste with a fork

Step 4

Make a hole in the middle of the flour, creating a crown

Step 5

Add half the brine in the middle of the flour crown (keep the rest in case the dough needs some more liquid)

Step 6

Add the softened beef dripping (or softened pork lard), dissolve with the water, then keep mixing from the inside outwards, slowly incorporating the flour. Add more brine if needed. You should end up with a non-sticky soft dough.

Step 7

Once most of the flour is incorporated, pick up the dough and knead it, binding in any stranded flour left on the table.

Step 8

After kneading for 3 to 6 minutes, you should have a smooth and soft dough. Make a ball, wrap it in cling film and put it in the fridge for at least 30 minutes. This will integrate, cool and relax the dough.

Step 9

Take out and unwrap the dough. The time in the fridge should have hydrated well the flour and made the dough more homogeneous

Step 10

Flour the working surface slightly so the dough doesn't stick to it. Slightly flatten the ball with a rolling pin, making a thick disc to make it easier to work with.

Step 11

Cut the disc in half, pick one half and roll it up into a sausage shape.

Step 12

Cut it in half, then each half into 6 equal parts and make balls with the chunks.

Step 13

Do the same with the other half of the disc. You should end up with 24 dough balls

Step 14

Flour the working surface and, with a rolling pin roll out each ball into discs until their thickness is about 2-2.5mm.

Step 15

Slightly flour the discs and let them rest for 5 minutes before making the empanadas. These pastry discs are good for both baked or deep fried empanadas.

Step 16

STORAGE: you can store them in the fridge for up to a week, or in the freezer for up to 3 months, using a layer of baking paper in between them so they don't stick to each other, and wrapping the pile of discs in cling film so the pastry doesn't dry up.

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