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
- Mix the Dry Ingredients
- In a large bowl, combine the flour and salt. Stir to distribute evenly.
- 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.
- 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.
- 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.
- Rest the Dough
- Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 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.
- Fill and Seal
- Add your desired filling, fold the dough over, and seal by pressing with a fork or using the traditional repulgue technique.
- 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