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The Perfect Empanada Dough Recipe


  • Total Time: 65–70 minutes
  • Yield: 1215 empanada discs 1x

Description

This foolproof empanada dough recipe creates a tender, flaky crust perfect for baking or frying. Ideal for both sweet and savory fillings, it’s easy to make with simple ingredients.


Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed (or lard for a traditional taste)
  • 1 egg
  • 2/3 cup cold water
  • 1 teaspoon vinegar (white or apple cider)

Instructions

  1. Mix the Dry Ingredients
    • In a large 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 fingertips, work the butter into the flour until it resembles coarse crumbs.
  3. Add Wet Ingredients
    • In a separate bowl, whisk the egg with the vinegar and cold water. Gradually pour into the flour mixture, stirring until a rough dough forms.
  4. Knead the Dough
    • Transfer the dough to a lightly floured surface and knead gently for 3–5 minutes until smooth and elastic. Avoid over-kneading.
  5. Rest the Dough
    • Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  6. Roll and Cut
    • Roll out the dough to about 1/8-inch thickness. Use a round cutter (4–6 inches in diameter) to cut empanada discs.
  7. Fill and Seal
    • Add your desired filling, fold the dough over, and seal by pressing with a fork or using the traditional repulgue technique.
  8. Bake or Fry
    • For baked empanadas: Preheat oven to 375°F (190°C), brush with egg wash, and bake for 20–25 minutes until golden brown.
    • For fried empanadas: Heat oil to 350°F (175°C), fry in batches for 3–4 minutes per side until crispy. Drain on paper towels.

Notes

  • Whole Wheat Dough: Substitute half the flour with whole wheat flour.
  • Sweet Dough: Add 1–2 tablespoons of sugar.
  • Dairy-Free: Use vegetable shortening or dairy-free margarine.
  • Gluten-Free: Use a gluten-free flour blend with 1/2 teaspoon xanthan gum.
  • Prep Time: 15 minutes
  • resting time:
  • Cook Time: 20–25 minutes (baked) / 6–8 minutes (fried)
  • Category: Dough, Pastry
  • Method: Baking frying
  • Cuisine: latin american

Keywords: Empanada dough, homemade empanada, flaky pastry, Latin American dough, easy empanada recipe

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