Vida Recetas Editorial
Baked pie dough is the perfect base for making classic Chilean empanadas, a traditional dish enjoyed with family. This recipe, ideal for beginners, yields a soft, elastic, and easy-to-handle dough that doesn't stick and bakes to a perfect golden color. The key is using very hot water and melted butter, which helps the dough be flexible and not crack when filling.
The hot water partially cooks the gluten, making the dough easier to knead and preventing it from shrinking during baking. The white wine adds flavor and helps achieve a crisper texture. This dough is perfect for juicy fillings like pino (beef, onion, and spices), but you can also use chicken, cheese, or vegetables.
This dough yields about 20 medium empanadas, ideal for sharing at a special lunch or dinner.
Cook
10 min
Servings
8
Spread the kilo of flour in a bowl while the butter melts.
Add the salt, the egg and mix.
Then put the wine, the butter and the very hot water 🙌, be careful here it is stirred with a wooden spoon or spatula so as not to burn you try to put the dough together very well and super important when it is joined to knead for 5 minutes to 6 minutes.
It will be a wonderful dough, nothing sticks, make the doughs for the empanadas and reserve to add the cold pine, hopefully prepared the day before.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 10 minutes.
This recipe is designed for 8 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
