Panada Shells - Empanadillas (Basic Dough)

• Work the dough in a warm environment with a temperature between 20ºC and 22ºC to facilitate handling.
• Although most doughs do not need to ferment, it is advisable to let them rest for about 15-20 minutes to improve texture.
• Roll out the dough until very thin, fill it with the chosen filling, and bake it in a preheated oven at medium temperature. Ingredients: 500 g medium-strength flour, 200 ml warm water, 100 ml white wine, 100 ml oil, 1 egg, 11 g instant dry yeast, 7 g salt.
• Arrange the flour in a volcano shape on the countertop and place the remaining ingredients in the center. Gradually mix, incorporating the flour into the other ingredients until a homogeneous mixture is formed.
• Once an even ball is obtained, work the dough vigorously for at least 10 minutes, stretching and folding it to incorporate air. This will help in gluten development. The technique involves stretching the dough with the palm of your hand and then folding it over itself. The dough will be sticky at first but will gain consistency as you work it.
• Alternate the previous stretching with the Bertinet kneading method, which allows the dough to be aerated and well combined.
• Grab the dough underneath with both hands and pull it towards the center of the dough.
• Stretch it towards yourself while simultaneously lifting it from the countertop.
• Swing and slap the dough against the countertop from a certain distance so it stretches further.
• Fold the part held with your hands over the part spread on the countertop, and repeat the process.
• Combine the two methods, working the dough until it has a fine consistency and passes the windowpane test. Approximately 20 minutes.
• Once the desired consistency is achieved, shape the dough into a ball.
• After shaping, let the dough rest in a bowl covered with plastic wrap for 45 minutes at room temperature.
• Half an hour before baking, preheat the oven to 170ºC.
• After the 45 minutes of resting, turn the dough out onto a lightly floured surface and divide it into two parts: one for the base and the other for the topping.
• Roll out the portion that will serve as the base with a rolling pin, avoiding making it too thick.
• Place the base sheet on the baking tray, which should be lightly greased to prevent sticking.
• Finish rolling out the dough to the desired size. Give a little extra thickness to the edges, as this will allow for better sealing with the top sheet.
• Fill according to the plan and cover with the other half of the dough once it has been rolled out. Ensure the filling does not reach the edges.
• Roll out the portion that will serve as the top with a rolling pin, making sure it is not too thick. Once rolled out, lightly flour both the dough and the rolling pin, then wrap the dough around the rolling pin. Position it over the edges of the filled dough and unroll it carefully.
• Sew the two doughs together by pressing the edges and forming a cord by twisting the edge from underneath to above and pressing.
• After covering, gently roll a rolling pin over the pie to flatten the surface.
• Brush with egg yolk diluted in a little water and make a hole in the middle to allow the gases to escape and prevent it from bursting.
• Place in the oven at 170ºC for 50-60 minutes or until well cooked and golden.