Name: Whole Wheat Empanada Dough-masa Integral Para Empanadas Recipe
Total time: 70 min
Yield: 8
Cuisine: South American

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Whole grains take longer to digest than processed white flour. They have a lower glycemic index, which basically means they help stave off hunger longer. Even if you are not interested in such finer points of nutrition, this whole wheat dough for empanadas has a delicious nutty/sweet flavor. And it does not skimp on the butter, so the dough is very flaky and rich, and easy to shape into attractive empanadas. Use it in place of traditional empanada dough in any empanada recipe. It also works well for pasteles and tarts. 

How to make Whole Wheat Empanada Dough-masa Integral Para Empanadas Recipe

Marian Blazes

Crawler

South American

<p>Whole grains take longer to digest than processed white flour. They have a lower glycemic index, which basically means they help stave off hunger longer. Even if you are not interested in such finer points of nutrition, this whole wheat dough for empanadas has a delicious nutty/sweet flavor. And it does not skimp on the butter, so the dough is very flaky and rich, and easy to shape into attractive empanadas. Use it in place of traditional empanada dough in any empanada recipe. It also works well for pasteles and tarts. </p>

Flour

Salt

Butter

Sour cream

Place the whole wheat flour, cake flour (or all-purpose flour), sugar, and salt in a medium bowl and whisk well. 

step 1

Cut the butter into small pieces and add to flour. Use your fingers or a pastry cutter to cut the cold butter into the flour, until the butter pieces are the size of small peas. 

step 2

Use a fork to quickly whisk in the sour cream and 1/4 cup buttermilk until you have a ragged dough. Add a bit more buttermilk if the dough is not coming together. Turn dough out on a counter and knead a few times, folding it over itself, until it's just mixed. (add more flour if it is too sticky). 

step 3

Wrap dough in plastic wrap and press it into a flat disk. Place in the refrigerator to chill for at least an hour before rolling it out. Dough can be kept chilled for up to 2 days, or frozen for 1-2 months. Makes enough dough for 8 medium-large empanadas. 

step 4

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