Overnight empanada dough (recipe)
| Overnight empanada dough (recipe) | |
|---|---|
| Name | Overnight empanada dough |
| Ingredients | Butter • Cream cheese • All-purpose flour |
| Cooktime (in hours) | 0.25 |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 0.416666667 |
| Keto friendliness | Keto friendly |
| Calories | 55.2 |
| Fat | 4.4 |
| Protein | 0.7 |
| Carbohydrate | 3.3 |
| Fiber | 0.1 |
| Net carbohydrates | 3.2 |
| Sugar | 0.1 |
| Saturated fat | 2.7 |
| Cholesterol (mg) | 12.3 |
| Sodium | 39.2 |
| Yield | 30 empadas |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Overnight empanada dough (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Overnight empanada dough (recipe) image(external)
Recipe instructions
- DAY BEFORE:
- Cream butter and cream cheese together until smoothly blended.
- Beat in the flour.
- Shape dough into a smooth ball; wrap in foil or cling wrap, and refrigerate overnight or up to a week.
- AT BAKING TIME:
- Remove dough from refrigerator 30 minutes before using.
- Start heating oven to 375 degrees Fahrenheit.
- Roll chilled dough thin.
- Cut with 3 or 4 inch round cookie cutter.
- Place small spoonful of filling in center of each round, moisten edges with water.
- Fold round over and press edges together.
-
Bakeon ungreased cookie sheet 15 to 20 minutes.
Food tags
Beginner Cook, Easy
Overnight empanada dough (recipe) details
Time:
Prep Time in Hours and Mins:25M
"
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Contributors: Prab R. Tumpati, MD
