Empanadas Dominicanas

Dominican empanadas are filled turnovers. Clara Gonzalez’s selected half-moon version uses an egg-and-flour dough with a supplied Gouda filling, seals the edges with a fork and deep-fries the turnovers until golden.

The supplied egg yolks are combined with vegetable oil, salt and baking powder. Flour is added and mixed in, then water is gradually added until the crumbly mixture forms a cohesive ball.

The dough is mixed and squeezed by hand on a lightly floured surface. More of the same flour or water is added as needed. It is wrapped and rested, then small pieces are rolled into circles on a flour-dusted surface.

Circles are cut from the dough. The inside is painted with the reserved egg whites, which act as glue. The selected ready Gouda filling is placed in the center, the circle is folded into a half-moon, and a fork presses the border closed.

Separate frying oil heats in a pot. The empanadas are deep-fried until golden brown on each side, then rested on paper towels to drain excess oil before serving.