Lemon Ricotta Empanadas
So good it impressed the abuel
Dylan Muñoz•Sep 4, 2024
Instructions
In a large bowl, combine all dry ingredients: flour (3 cups), salt (1 tsp), and baking powder (1 tsp). Add in the butter (½ cup) and mix. I typically use my hands, but a hand mixer works too.
Into the same bowl, add in lemon juice (¼ cup) and sparkling water (⅔ cup) and roughly mix together until sticky dough has formed. Shape dough into a large ball.
On a lightly floured surface, knead the dough until soft and rounded. With a rolling pin, roll out the dough into 2 millimeters thickness. With a circular cutter (or a bowl or cup) make circular dough shapes and set aside.
In a small bowl, combine ricotta (½ cup), mozzarella (¼ cup) and lemon zest (1 Tbsp).
To fill the pastries, dollop 1-2 tablespoons of ricotta cheese mixture in the center of the pastry. Fold over pastry dough and press the edges with a fork to enclose. Lightly brush the exterior with egg yolk (1).
In a large skillet or Dutch oven, add olive oil (1 cup) and heat over medium. Once hot, gently rest the empanadas into the oil, covering about half of the pastry. Flip every minute for about 5 minutes or until golden brown.
