Masa de Empanadilla

When I first started making Empanadas, it was suggested to me to simply use pie crust dough.  Even though it got me by, it had a serious drawback.  Empanadas, for the most part, are a food that is meant for travelling and pie crust dough is too weak for the task.  This resulted in quite a few broken Empanadas. I looked into this and found a recipe for Masa de Empanadilla in the book The Foods and Wines of Spain by Penelope Casas.  She was an early proponent of Spanish Cuisine in the modern era. She traveled all over Spain researching and collecting recipes.  I've been using this recipe for the dough for quite a few years with great success.
1 Cup Water
¼ tsp Salt
3 Tbsp Butter
3 Tbsp Salad Oil
2 ½ Cups Unbleached, All-Purpose Flour
1 Egg

In a saucepan, heat the water, salt, butter, and oil over a medium flame until the Butter is melted. Remove from the heat. Add the flour all at once and stir until completely incorporated. Beat in the Egg with a wooden spoon until the dough is smooth. Turn the dough onto a floured work surface and knead briefly, adding flour if necessary, until the dough is smooth, elastic, and no longer sticky. Cover and let sit for 30 minutes. Roll the dough very thin and cut into 3-inch circles.

Penelope Casas, The Foods and Wines of Spain (New York City, NY: Alfred A. Knopf, 1979), 337.

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