Olive Oil and Saffron Pastry

Name: Olive Oil and Saffron Pastry (Masa Para Empanadas)
Yield: Makes enough dough for 1 large empanada
Cuisine: Spanish
Ingredients: 1 large pinch of saffron threads, toasted, pulverized in a mortar, and steeped in 3 tablespoons very hot water; 1 large pinch of saffron threads, toasted, pulverized in a mortar, and steeped in 3 tablespoons very hot water; 3½ to 3¾ cups all-purpose flour; 2 scant teaspoons salt; 4 tablespoons (½ stick) unsalted butter, melted; ⅔ cup lukewarm water (105° to 115°F); 1 large egg, beaten; ½ cup extra-virgin olive oil; ½ teaspoon sugar; 1 teaspoon active dry yeast

Masa Para Empanadas

Preparation info

Makes enough dough for
1
large empanada

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

I adore this dough. It’s easy to knead, easy to roll out, deliciously short, and good for just about any savory pastry or pie. It can be made a day ahead and refrigerated, wrapped loosely in plastic.

Ingredients

1 teaspoon active dry yeast
½ teaspoon sugar
⅔ cup

Europe
Spain
Pastry
Mediterranean
Vegetarian
Pie

Method

Place the yeast, sugar, and water in a large bowl, stir to mix, and let stand until foamy, about 10 minutes. Whisk in the butter, olive oil, egg, saffron, and salt, and mix well with a wooden spoon. Stir in 3½ cups of the flour, 1 cup at a time, stirring well after each addition.
Turn the dough out onto a floured work surface and knead until it is smooth and el