Empanada dough is the perfect base for creating savory or sweet hand pies. This versatile dough is tender, flaky, and easy to work with, making it ideal for frying or baking. Whether filled with meat, cheese, vegetables, or fruit, homemade empanada dough elevates any filling to create a delicious, comforting dish.
Why You’ll Love This Recipe
- Tender and flaky texture that complements any filling.
- Easy to make with simple pantry staples.
- Versatile—suitable for both sweet and savory empanadas.
- Works for frying or baking.
- Make-ahead friendly, saving time during meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsalted butter (cold and cubed)
- Salt
- Sugar (optional, for sweet empanadas)
- Egg
- Cold water or milk
Directions
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, salt, and sugar (if using).
- Cut in Butter:
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Incorporate Wet Ingredients:
- Beat the egg and add it to the mixture. Gradually stir in cold water or milk, 1 tablespoon at a time, until the dough comes together. The dough should be soft but not sticky.
- Knead and Chill:
- Turn the dough out onto a lightly floured surface and knead gently for 1-2 minutes until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Roll and Cut:
- On a floured surface, roll out the dough to about ⅛-inch thickness. Use a round cutter or a small bowl to cut circles (4-6 inches in diameter) for your empanadas.
- Fill and Seal:
- Place your desired filling in the center of each circle. Fold the dough over the filling to create a half-moon shape. Press the edges together and crimp with a fork or twist for a decorative seal.
- Cook:
- Fry the empanadas in hot oil until golden brown, or bake at 375°F (190°C) for 20-25 minutes, brushing with an egg wash for a shiny finish.
Servings and Timing
- Servings: Makes about 12-15 empanadas.
- Prep Time: 20 minutes.
- Chill Time: 30 minutes.
- Total Time: 50 minutes.
Variations
- Whole Wheat Dough: Substitute half the all-purpose flour with whole wheat flour for a heartier option.
- Gluten-Free Dough: Use a gluten-free all-purpose flour blend and adjust water as needed for consistency.
- Herb-Infused Dough: Mix in chopped fresh herbs like parsley or cilantro for added flavor in savory empanadas.
- Sweet Dough: Add 1-2 tablespoons of sugar and a dash of cinnamon for dessert empanadas.
Storage/Reheating
- Refrigeration: Store unrolled dough in plastic wrap or an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze unbaked, rolled-out dough circles or assembled empanadas in a single layer on a baking sheet. Transfer to a freezer-safe bag and freeze for up to 3 months.
- Reheating: Bake frozen empanadas directly from the freezer at 375°F (190°C) for 25-30 minutes.
FAQs
Can I use this dough for other pastries?
Yes, this dough works well for hand pies, turnovers, or pot pie crusts.
Why is my dough tough?
Overworking the dough can make it tough. Handle it gently and mix just until combined.
Can I use salted butter?
Yes, but reduce the added salt by half to avoid an overly salty dough.
How do I make the dough flakier?
Keep the butter cold and avoid overmixing. Small butter pieces in the dough create a flaky texture.
Can I skip the egg?
The egg adds richness and structure, but you can omit it and add a bit more water if needed.
Should I chill the dough before rolling?
Yes, chilling helps relax the gluten and makes the dough easier to roll and handle.
Can I make the dough ahead of time?
Absolutely! Prepare the dough and refrigerate it for up to 3 days or freeze it for longer storage.
Can I bake and fry with this dough?
Yes, this dough is versatile and works well for both baking and frying.
What fillings work best?
Popular options include seasoned ground beef, shredded chicken, cheese, sautéed vegetables, or fruit preserves for sweet empanadas.
How do I prevent the dough from sticking?
Roll out the dough on a lightly floured surface and use a floured rolling pin.
Conclusion
This homemade empanada dough is tender, flaky, and easy to work with, making it the perfect base for all your favorite fillings. Whether you’re baking or frying, savory or sweet, this recipe ensures delicious, restaurant-quality empanadas every time. Give it a try and enjoy the magic of homemade empanadas!
Print
Empanada Dough
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8–12 empanadas 1x
- Category: Doughs and Pastries
- Method: Mixing and Kneading
- Cuisine: Latin American
Description
This easy empanada dough is buttery, flaky, and versatile, perfect for making both savory and sweet empanadas. With just a few pantry staples, you can create delicious homemade empanadas that rival any bakery or café.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar (optional, for sweeter dough)
- 1/2 cup unsalted butter, cold and diced
- 1 large egg
- 1/3 cup cold water (plus more, if needed)
- 1 tablespoon white vinegar
Instructions
- Mix the dry ingredients:
- In a large bowl, whisk together the flour, salt, and sugar (if using).
- Cut in the butter:
- Add the diced butter to the flour mixture. Use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
- Add the wet ingredients:
- In a small bowl, whisk together the egg, cold water, and vinegar. Gradually pour this mixture into the flour mixture, stirring with a fork until the dough starts to come together.
- Knead the dough:
- Turn the dough out onto a lightly floured surface and knead gently until it forms a smooth ball. Avoid overworking the dough to keep it tender.
- Chill the dough:
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days). Chilling helps the dough relax and makes it easier to roll out.
- Roll out and use:
- On a floured surface, roll the dough to your desired thickness (typically ⅛ inch). Cut into circles using a cookie cutter or the rim of a glass, depending on your empanada size preference.
Notes
- For a flakier dough, chill the butter cubes and ensure your water is ice cold.
- If the dough feels too dry, add a teaspoon of water at a time until it holds together.
- This recipe makes enough dough for about 12-15 small empanadas or 8-10 larger ones, depending on the size of your cutter.