Empanada Dough

Why You’ll Love This Recipe

Empanada dough is a versatile and essential base for making both sweet and savory empanadas. This homemade version yields a buttery, flaky crust that’s easy to roll out and shape. Whether you’re making beef-filled Argentine empanadas or fruit-filled dessert empanadas, this dough will give you a golden, tender result every time.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursaltunsalted buttermilkcold watereggwhite vinegar

directions

In a large bowl, whisk together the flour and salt.

Cut the cold butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the egg, water, and vinegar.

Slowly add the wet ingredients to the dry mixture, stirring until a dough forms.

Turn the dough onto a lightly floured surface and knead just until smooth. Do not overwork it.

Divide the dough into two portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll out the dough on a floured surface to about 1/8-inch thickness. Cut into circles using a round cutter for empanadas.

Fill with desired filling, fold over, and crimp the edges with a fork or twist by hand to seal.

Servings and timing

This recipe yields enough dough for approximately 12-15 medium empanadas.Preparation time: 20 minutesChilling time: 1 hourRolling and cutting time: 20 minutesTotal time: 1 hour 40 minutes

Variations

Substitute half the butter with lard for a traditional flavor.

Use whole wheat flour for a heartier crust.

Add a pinch of sugar for sweet empanadas.

Infuse the dough with herbs or spices for extra flavor in savory versions.

storage/reheating

Wrap unused dough tightly in plastic wrap and store in the refrigerator for up to 3 days.It can also be frozen for up to 2 months—thaw in the fridge before using.Once baked, empanadas can be reheated in a 350°F (175°C) oven for 10-12 minutes until warm and crispy.

FAQs

Can I make empanada dough ahead of time?

Yes, the dough can be made and refrigerated up to 3 days in advance or frozen for longer storage.

What’s the best fat to use?

Butter offers rich flavor, but lard provides a more traditional and flakier texture.

Is this dough good for baking or frying?

Yes, it works well for both methods. Just ensure it’s sealed tightly to prevent leaking during cooking.

Can I use a food processor?

Yes, pulse the dry ingredients and butter, then add the wet mixture until a dough forms.

Do I have to chill the dough?

Chilling is essential—it relaxes the gluten and makes the dough easier to handle and flakier when baked.

Can I make gluten-free empanada dough?

Yes, use a gluten-free all-purpose flour blend, but you may need to adjust the moisture level slightly.

How thick should I roll the dough?

Roll to about 1/8 inch thick—thin enough to cook evenly but sturdy enough to hold the filling.

How do I seal the empanadas?

Use a fork to crimp the edges or fold and twist for a traditional repulgue finish.

Can I freeze filled empanadas?

Yes, freeze them before baking and cook straight from frozen, adding a few extra minutes to the bake time.

What fillings work best with this dough?

Beef, chicken, cheese, vegetables, or sweet fruit fillings all work wonderfully with this dough.

Conclusion

Empanada dough is a simple yet crucial component that transforms your fillings into golden, handheld delights. Mastering this dough recipe opens up endless possibilities for creating both savory and sweet pastries that are perfect for snacks, parties, or meals on the go.

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