How to Make Empanada and Sope Dough {Video}
One of my fondest memories is spending time in the kitchen with my mami making tender flaky empanadas stuffed with rich pumpkin filling. Over the years I’ve shared a few recipes here on Sweet Life, but when Crisco reached out to ask if I along with Yvette would create a video showcasing a fiesta celebrating our heritage I jumped at the chance. FUN!
We decided to host a fiesta where guests would bring a variety of toppings and fillings and we would show them the process of making empanada and sope dough.
I hopped on a plane to Denver, was greeted at the airport by Yvette and her mom and we got busy prepping for our fiesta. Colorful flowers, a beautiful tablescape and we were ready to host our fiesta.
As guests arrived with their fillings and toppings we greeted them at the door with a glass of delicious agua de Jamaica. I began my demonstration on how to make pumpkin empanadas, while our guest mingled and nibbled on appetizers.
Yvette followed by showing us how to make sopes topped with red chile sauce and frijoles de la olla and plenty of cheese. We were having the best time.
The guests all had the opportunity to fill their own empanada and creating their own delicious combination of topping for their sopes. Fresh from the oven the empanadas were flaky, tender and delicious and sopes topped with salsa were a hit.
After the party ended everyone took home little gift bags filled with baked empanadas as well as mason jars with dry ingredients to make empanadas and sopes, the recipes, and vegetable shortening graciously supplied by Crisco.
We hope our video inspires you to host your own fiesta and share how to make some of your favorite dishes with the ones you love all while making lasting memories in the kitchen.
When planning your next fiesta I suggesting throwing an empanada and sope making party. Simply prep the dough and ask your friends and family to bring along fillings and toppings.
Here a few of my favorite fillings and topping to get you started.
Fillings for empanadas:
Toppings for Sopes:
Thank you to all of the lovely ladies who came over and spent some time with us in my home. I look forward to many more cooking traditions with all of you.
Dough for Empanadas and Sopes
INGREDIENTS:
Empanada Dough:
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar (for sweet empanadas)
1/2 cup Crisco vegetable shortening
2 eggs
1/2 cup evaporated milk
Sopes Dough:
2 cups masa harina (corn flour)
¼ teaspoon salt
1 tablespoon Crisco vegetable shortening
1¼ cups warm water
DIRECTIONS:
Make Empanada Dough:
In a stand mixer place the dry ingredients and combine. Add the shortening until well incorporated with the dry ingredients.
In a separate bowl whisk the eggs and milk and add to dough mixture, and combine until you have a soft dough.
Remove dough from mixer and add flour to dough if sticky. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
Assemble and Bake Empanadas:
Preheat the oven to 350 degrees F.
On lightly floured surface, roll chilled dough 1/8 inch thick. Cut out 4-inch circles.
Place a small dollop of filling on one half of each of the dough circles. Wet the bottom edge of the circles with evaporated milk to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork by pressing down along the edges. This also makes for a pretty pattern when baked.
Repeat with remaining dough and filling. Brush each empanada with evaporated milk. Puncture two slits on the top of each empanada with a fork to allow steam to escape while baking.
Spray a large cookie sheet with cooking spray; place the empanadas on the cookie sheet and bake for 15 to 20 minutes on middle rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet and set oven to broil and bake for 1 to 2 minutes, until golden brown.
Make Sopes:
In a mixing bowl combine the masa harina and salt. Add the shortening and rub in with your fingers so that it is evenly distributed. Add warm water and knead until mixture is smooth and slightly sticky. If the dough is dry add more water, 1 tablespoon at a time. Dough should be soft and moist like play-doh and not dry. Divide dough into 10 portions. Cover with a damp cloth to keep the dough soft and moist.
Line a tortilla press with plastic wrap. Place a ball of dough on the press and cover with another piece of plastic wrap and press down to form a little 1/4-inch-thick patty. Peel off the plastic wrap. (If you don’t have a tortilla press you can use a heavy skillet or pot to make the dough patties or use your hands to form a patty.) Repeat with remaining balls of dough.
Preheat an ungreased comal (griddle) on medium-high heat. Cook a patty on the comal for about 1 to 2 minutes on each side until dry. While the cooked patty is still warm and as soon as you are able to handle it, pull the dough of the patty up and outward towards the edge, creating a little ridge of dough all the way around the circle to create a little “boat” or sope. Repeat with the remaining patties.
Once sopes are formed place back on the hot comal to cook for approximately 2 minutes on each side, or until browned.
Preheat oven to 350 degrees Fahrenheit. Fill each sope with choice of topping and bake for 10 minutes until warm.
Sweet Life Disclosure: This is a sponsored post with Crisco. Thank you for supporting the companies Sweet Life collaborates with which allows me to create fun and unique recipes.
What a fun video and idea for a party Vianney! I need to try those pumpkin empanadas!