This recipe is taken from Nick Malgieri's book "Pastry Perfection".
My first idea was to create a single post about making Argentine empanadas (Empanadas de Famaillá), but then I decided to split the recipe into two parts, since too many step-by-step photos would make the whole thing unreadable.
This post will be dedicated to making the dough, and the next post will contain the process of making the empanadas.
For 6 big empanadas.
Ingredients:
200 g unbleached plain flour
3/4 tsp caster sugar
3/4 tsp fine sea salt
90 ml room-temperature (24 C) tap water
7 g sachet fine granulated dry yeast or instant yeast
60 ml olive oil + some more for brushing
1 egg
Method:
Mix the flour with sugar and salt and set aside.
Whisk the water and yeast together in the bowl of an electric mixer.
Whisk in the oil and egg.
Use a rubber spatula to stir in the flour mixture.
Place the bowl on the mixer fitted with the dough hook and beat in the lowest speed for about 2 minutes until fairly smooth. You can do this with hand too. Remove the dough from mixer and knead for a minute. Place the dough in a lightly oiled bowl and turn it so that the top is oiled. You will end up with something like this.
Cover the bowl with a clingfilm and let the dough ferment for 30-45 minutes until it doubles in bulk.
Divide the dough into 6 x 60 g pieces.
Form into even discs, place on a floured tin.
Cover with clingfilm and chill for about 1 hour until they are firm enough to roll.
