Puerto Rican Masa Para Empanadillas (Masa Para Empanadillas Puertoriqueñas). Easy to make, perfectly flaky and delicious.
Course: Appetizer, Dinner, Lunch, Snack
Cuisine: Puerto Rican
Keyword: Puerto Rican Empanada Dough Recipe, Puerto Rican Empanadas
Servings: 5people (15-17 discs)
Author: Mexican Appetizers and More
3½cupsall purpose flour
1tbspachiote powder or 2 tbsp of achiote oilfound in Latin section of grocery store
1Sazón envelopefound in Latin section of grocery store
1cupice cold water
parchment or waxed paper
In a large bowl, add flour, achiote powder, sazon and salt. Mix well.
Add shortening to flour. Using a fork or pastry cutter, break shortening into flour well.Note: If using achiote oil, stir in when you add the shortening and break into flour well.
Make a well in the center of flour and add the water and vinegar.
Stir well with a fork until a crumbly dough starts to form.
Knead dough with your hands for a minute and form a large ball.
Pull a "baseball" sized piece of dough off of dough and form into a ball in your hands.(I like to work in small batches when rolling my dough but you can choose to roll it all at once if you like)
Add a little bit of flour to a clean surface and a little more on your rolling pin as well.Using a rolling pin, roll dough to about an 1/8 of an inch.
Form Empanadilla Discs
You can use several methods to form discs.Use a cookie cutter to make mini empanadilla discs.Use a bowl and press down on dough to form disc.Use the lid to your blender to press down on dough and form disc.Use a bowl and with a knife, cut around bowl.
Once you have made your first few discs, repeat procedure with the rest of the dough.
As you are making empanadillas, place discs in between parchment sheets or wax paper. (I cut my parchment/wax paper into 7 x 7 inches)
After forming all discs, you can use and cook immediately or freeze discs for up to 3 months.