Healthy Empanada Dough [Recipe + Video] No Butter Baked Empanadas

🧂 Ingredients

• ¼ cup vegetable oil
• 2 cup all-purpose flour

  a bit more may be needed
• 1 teaspoon salt
• 1 teaspoon baking soda
• ½ cup milk (whole or skim)

  a bit more may be needed (see notes)
• 1 egg yolk

  whisked

Instructions

• 1 In a mixing bowl mix flour, salt, and baking soda. Add ¼ cup of oil and ¼ cup of
  milk. Mix until all the ingredients are well incorporated.
  
  Knead lightly until the dough is smooth and elastic (about a minute). If the
  dough is too dry add more milk by teaspoons. If the dough is too shaggy add more
  flour by the tablespoons. It's best if the dough is just a bit on the dry side.
  
  Wrap in plastic film and let it rest at room temperature for an hour.
• 2 Remove dough from the film and divide the ball into halves, then again until you
  have 16 balls.
  
  Roll out a ball with a rolling pin until it is about 3/32" thick (about 2 mm).
  Add a tablespoon of the filling in the center and fold over. Cut into a
  half-disk (3.5" diameter) with a cup or whatever you have. Remove the excess
  dough. Press the edges with a fork and place it on a greased baking tray.
  
  Repeat with the rest of the dough.
• 3 What to do with the leftover dough? Use cookie cutters to cut leaves, flowers,
  or whatever is appropriate for the occasion. Place them on the empanada after
  you brush them with the egg, then brush the decoration with egg too. Also super
  helpful to cover small holes in the pasties if they occur during the process.
• 4 Brush the empanadas with the egg wash, and bake in preheated oven at 450 °F [235
  °C] for 15-20 minutes, or until they are golden brown.
  
  Remove from the oven and cool for a couple of minutes on a wire rack.

Nutrition Info