The Perfect Empanada Dough Recipe

Empanadas are a staple in Latin American cuisine, loved for their crispy, golden crust and flavorful fillings. Whether baked or fried, the secret to a perfect empanada lies in the dough. This versatile dough is easy to make, yielding a tender yet sturdy crust that holds up to a variety of fillings, from savory meats to sweet fruit preserves.

Why This Recipe Works

This empanada dough recipe is designed for ease and flexibility. It’s made with simple pantry ingredients and comes together quickly. The balance of flour, fat, and liquid ensures a soft, pliable dough that is easy to roll out and shape. Whether you’re making traditional beef empanadas, cheese-filled delights, or dessert empanadas, this dough will not disappoint.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• ½ cup unsalted butter, cold and cubed (or lard for a more traditional taste)
• 1 egg
• ⅔ cup cold water
• 1 teaspoon vinegar (white or apple cider)

Instructions

1. Mix the Dry Ingredients

In a large mixing bowl, combine the flour and salt. Stir to distribute evenly.

2. Cut in the Butter

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. If using lard, follow the same process.

3. Add Wet Ingredients

In a separate bowl, whisk the egg with the vinegar and cold water. Gradually pour the wet mixture into the flour, stirring with a fork or spoon until a rough dough forms.

4. Knead the Dough

Transfer the dough to a lightly floured surface and knead gently for about 3–5 minutes until it becomes smooth and elastic. Avoid over-kneading, as this can make the dough tough.

5. Rest the Dough

Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This step allows the gluten to relax, making the dough easier to roll out.

6. Roll and Cut

Once chilled, roll out the dough on a floured surface to about ⅛ inch thickness. Use a round cutter (about 4–6 inches in diameter) to cut out empanada discs.

7. Fill and Seal

Add your desired filling to the center of each disc. Fold the dough over the filling to create a half-moon shape, then press the edges together. Crimp the edges with a fork or fold them over using the traditional repulgue technique.

8. Bake or Fry

• For baked empanadas: Preheat the oven to 375°F (190°C). Arrange the empanadas on a baking sheet lined with parchment paper. Brush with an egg wash (1 egg beaten with 1 tablespoon of water) for a golden finish. Bake for 20–25 minutes or until golden brown.
• For fried empanadas: Heat oil in a deep skillet to 350°F (175°C). Fry the empanadas in batches for about 3–4 minutes per side, until golden and crispy. Drain on paper towels.

Variations

• Whole Wheat Dough: Substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
• Sweet Empanada Dough: Add 1–2 tablespoons of sugar for a slightly sweet dough, perfect for dessert empanadas.
• Dairy-Free Option: Use vegetable shortening or a dairy-free margarine instead of butter.
• Gluten-Free: Use a gluten-free flour blend and add ½ teaspoon of xanthan gum for elasticity.

Servings and Timing

• Servings: Makes about 12–15 empanada discs, depending on size.
• Prep Time: 15 minutes
• Resting Time: 30 minutes
• Cook Time: 20–25 minutes (baked) / 6–8 minutes (fried)

Storage and Reheating

• Refrigeration: Store unbaked empanada dough in an airtight container for up to 2 days.
• Freezing: Wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before use.
• Reheating: Baked empanadas can be reheated in a 350°F oven for 10 minutes or in an air fryer at 325°F for 5 minutes.

FAQs

How do I keep empanada dough from shrinking?

Chilling the dough before rolling helps prevent shrinkage. Avoid over-kneading to maintain its elasticity.

Can I make empanada dough ahead of time?

Yes! You can prepare the dough and store it in the fridge for up to 2 days or freeze it for longer storage.

Is it better to bake or fry empanadas?

It depends on preference. Baked empanadas are lighter, while fried ones have a crispier texture.

Can I use store-bought dough?

Yes, you can use pre-made pie crust or puff pastry, but homemade dough provides the best texture.

What fillings work best with this dough?

This dough is versatile and works well with savory fillings like beef, chicken, cheese, and sweet fillings like dulce de leche or apple compote.

Can I make mini empanadas with this dough?

Yes! Simply cut smaller circles and adjust the baking or frying time accordingly.

Why is my dough too dry or too sticky?

If too dry, add a tablespoon of water at a time. If too sticky, dust with flour as needed.

How do I get a flaky crust?

Using cold butter and not overworking the dough ensures a tender, flaky crust.

Can I use this dough for other recipes?

Absolutely! This dough can be used for hand pies, turnovers, and even pot pie crusts.

What is the best way to seal empanadas?

Use a fork to press the edges or use the repulgue technique by folding and twisting the edges for a decorative seal.

Conclusion

Making your own empanada dough is simple and rewarding. This recipe guarantees a perfectly tender yet sturdy crust that complements any filling, whether savory or sweet. By following these steps and tips, you’ll achieve bakery-quality empanadas at home. Try it once, and you’ll never go back to store-bought dough!

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