Making empanada dough that says chill for 1 hour. Could I chill it for a day instead?

If I chilled it for, say, 16 hours instead of 1 would that ruin anything?

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  • Posted by: Alyssa
  • October 8, 2018
  • 627 views
  • 2 Comments

2 Comments

Sara October 8, 2018
Nope! Totally fine. It will just be stiffer when you take it out of the fridge. Chilling dough just helps the fat firm up and the gluten relax.
 
Alyssa October 8, 2018
Awesome, thanks!
 
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