Beer Dough for Empanadas, Pies, or Tarts

Name: Beer Dough for Empanadas, Pies, or Tarts
Total time: 3600 s
Yield: 15 servings
Cuisine: American
Ingredients: 3 1/3 lbs sifted all-purpose flour; 2.2 lbs room temperature shortening; 1 tsp baking powder; 1 tsp salt; 1 tbsp sugar; 1 can beer; 1 egg for savory filling; Sugar as needed for sweet filling; Filling of choice such as jam, caramel, cheese and chorizo, sweetened condensed milk, etc

Sid Maldonado @yendisver

Veracruz, México

I love this recipe because it's very versatile. You can use it with both savory and sweet ingredients. It's quick to make and very yielding.

Sid Maldonado @yendisver

Veracruz, México

I love this recipe because it's very versatile. You can use it with both savory and sweet ingredients. It's quick to make and very yielding.

Saved

Ingredients

1 hour

15 servings

3 1/3 lbssifted all-purpose flour
2.2 lbsroom temperature shortening
1 tspbaking powder
1 tspsalt
1 tbspsugar
1 canbeer
1egg for savory filling
Sugar as needed for sweet filling
Filling of choice such as jam, caramel, cheese and chorizo, sweetened condensed milk, etc

Saved

Steps

1 hour

1

Wash and dry the utensils you'll use. I have silicone mats, but you can also grease and flour your molds.
2

Cream the shortening and gradually add the sifted flour.
3

Add a tablespoon of sugar.
4

Gradually add the salt and room temperature beer.
5

Add the baking powder.
6

Knead until you have a smooth dough, cover, and let it rest for 10 minutes.
7

Preheat the oven to 350°F (level 3).
8

Take a portion of dough and make a tortilla.
9

You can use a rolling pin, your hands, or a glass. Apply a little oil to your hands to prevent sticking.
10

Add a bit of filling; in this case, I used caramel.
11

There are several ways to seal the empanada; you can use a press like the following.
12

You can also make it like a small pie.
13

Remove as much air as possible and press well.
14

You can also use a fork to seal.
15

The designs are endless.
16

If you want to make a pie or tart, grease the mold and make several tortillas, then smooth them with your fingertips.
17

The filling I used was cream cheese at the bottom and three cans of drained tuna with a tablespoon of mayonnaise and two chipotle peppers in adobo. You can also use cheeses, ham with cheese, seasonal fruits, apple with cinnamon, etc., even leftovers from Christmas dinner 🤣.
18

Spread the filling.
19

Make the top crust. I used several clean bags and a rolling pin.
20

For savory pies and empanadas, instead of sugar, beat an egg and brush it on top to get that beautiful golden color.
21

This is how my caramel ones turned out. As soon as I took them out of the oven, I placed them on a plate with sugar (it has to be when they're still hot, or the sugar won't stick).
22

If some filling leaks out, you can still use it. Gather it all and set it aside.
23

Take the caramel that leaked from the empanadas and put it into small mounds.
24

Bake them for about 15 to 20 minutes.
25

You can make these empanadas or pies to sell or give as gifts to friends and family.
26

This is how the tuna pie turned out!
27

This is the amount I got from the mix. I'll take the pie to work to share with my coworkers, and the empanadas are for a gathering with my friends in the afternoon 🤣.
28

You get approximately 50 pieces and a good-sized pie.
29

I hope you try making it someday and send me your photo and comments! Best wishes and good life 🤣!!!