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

Question

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

Alyssa · Answer

Awesome, thanks!

Sara · Answer

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.