|Nutritional Guidelines (per serving)|
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.
- 1 cup flour (whole wheat)
- 1 cup flour (cake flour, or regular all purpose)
- 3/4 teaspoon salt
- 2 teaspoons sugar
- 2/3 cups butter (cold)
- 2 tablespoons sour cream
- 1/4-1/3 cup buttermilk
Place the whole wheat flour, cake flour (or all-purpose flour), sugar, and salt in a medium bowl and whisk well.
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.
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).
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.