Since I couldn’t prepare some of the Mexican Christmas recipes for monetary reasons, I figured the least I could do for my readers was to share one of my most valued recipes, the pastry dough I use for my little bakery empanadas. My mom learned this recipe from one of her cousins who learned it from her mom. There are many kinds of empanadas in Spain and Latin America, but the dough for the ones my mom made was flaky and crunchy (pasta hojaldrada). Now I know that in the U.S. they call it puff pastry.
I adapted the original recipe to my needs and it has turned out to be very good for many dinners and desserts. Today I will give you only my recipe for puff pastry and in the future I will give you some recipes in which I use it. It is so delicious that it goes well with pretty much anything.
I made a video, my first one and I’m thinking my last one since I am a very shy person who doesn’t know much about video editing. I hope it is clear enough so you understand what is going on.
- •1 lb 8 oz flour (6-7 cups)
- •14 oz (400gr) lard or 16 oz (500gr) unsalted butter
- •1 tsp salt
- •½ lime
- •1 ½ cups lukewarm water
- [youtube width="425" height="355"]http://youtube.com/watch?v=vtxqvvFf0-4[/youtube]
To make empanadas you can use fruit or meat. You can also use the dough for potpies, pizzas, turnovers and much more. What I love about this dough is that you can be very creative with it. So if you have an idea of how to use it I’d love to hear it.
I don’t know if I am going to be able to post again before Christmas. If I am not around I just want to wish you all a Merry Christmas from my family to yours. I am not a Christian, but I love all the pagan decorations and mythology and, overall, the message of peace and love associated with this season.
Feliz Navidad and buen provecho!
Happy Yuletide to the rest of us.
Update March-26-08: What do you do with leftover puff pastry dough? Puff pastry hearts! Just roll a long, thin rectangle and sprinkle cinnamon and sugar. Fold lengthwise two times and cut little cookies and put on cookie sheet. Bake at 350° F for 10-15 minutes or until golden brown. They should look like this: