All tagged empanada dough
Back to the kitchen I went, determined to make a solid gluten-free empanada dough that didn’t break and baked well since I don’t have enough oil to fry masa-based dough. After playing around with this trusty King Arthur Pie Crust I finally figured out how to adapt it to have less ingredients to suit what was in my pantry and still be malleable enough to crimp (be sure you’re using the measure-for-measure flour). The delicious solution was simple, add more butter and let the dough warm up a lot (you can be pretty slow with these unlike with standard pie crust).
Can I make a vodka pie dough and use bourbon in place of vodka? The answer is yes. Yes, you can.
The original vodka pie dough recipe, published by Cook’s Illustrated in 2007 (RIP), was created because vodka, with its high alcohol content, adds moisture to the dough without aiding in the formation of gluten.
Less gluten formation = a flakier pie crust. Vodka is also used in place of water (which is very good at helping to form gluten) because it is flavorless, so it doesn’t interfere with the taste of the pie filling.
We used Sandra Gutierrez’s cornmeal and cassava gluten-free empanada dough recipe from her book “Empanadas: The Hand-Held Pies of Latin America” to make perfect Eastern Carolina BBQ Carnitas pockets.
