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
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- 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.