Spanish Empanada Dough is a traditional Spanish recipe (from Galicia) for a classic yeasted bread flour dough that's traditionally used to prepare empanadas. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Spanish Empanada Dough.
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The first mention of empanadas is found in a cookbook published in 1520 in Catalonia, but it's said that the original empanadas are from Galicia and Portugal. However, many scholars agree that its origins, as well as the ultimate origin of Italian calzone, comes from the moors.
Today, empanadas are very popular in South American countries, like Argentina, Mexico or Colombia, but that's because Spanish colonists introduced this famous dish from Spain.
This recipe is for a traditional Spanish Empanada dough as made in Galicia. Traditionally the oil used was the excess oil from cooking the filling (to provide more flavour). You can do this, or use 100ml of the same type of oil as used to cook the filling.
Ingredients:
360 to 400g bread flour
100ml of oil (the same one we used for preparing the filling)
250ml of hot water
pinch of salt
1 tbsp granulated sugar
10g sachet dry yeast
Method:
Prepare a yeast starter by dissolving the sugar in a mug (250ml) of warm water. Now stir in the yeast and set aside for 5 minutes until frothy and active.
Sift together the flour and salt into a mixing bowl. Form a well in the centre then add the yeast mixture, and the oil. Mix together until you get a sticky that you can form a ball from it.
Once the dough ball is formed, coat with a little oil, place in a bowl, cover with clingfilm or a damp cloth then set aside in a warm spot to prove for about an hour.
