Asia Outside: Deviled Egg Empanadas


This came out too messy to show you, but was very tasty.

Egg salad:

Boil 6 eggs, allow to cool. Mash chilled, boiled yolks with ¼ cup mayo, 2 TB Dijon mustard, 1 TB smoked paprika, a little salt and pepper. Chop whites and a handful of chives and either mix together gently or layer.

Empanada dough:

3 cups wheat flour + 1 tsp salt + 1 egg yolk + 2/3 cup water + 3-4 TB red wine vinegar + 1/3 cup shortening.  Mix together everything but the shortening and knead to smooth.  Add the shortening a little bit at a time until the dough seems saturated, then refrigerate for about 15 minutes.   Once the dough is cold, it should be able to take on more shortening – roll it out, spread a little shortening over it, then knead again. This can go on as long or short as you make it, just make sure the dough is cold when you wrap it around your filling. Try to get a good bit of egg salad inside because you won’t be able to taste it much if you only get a tiny bit (I had that problem).

Bake at 350 for 45 minutes.

This dough was freaking amazing.


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