The Ultimate Empanada Dough Recipe (So Simple!)
“Make empanada dough with just 5 ingredients in under 30 minutes. Perfect for appetizers, this recipe ensures flaky, delicious bites every time.”
One rainy afternoon, I found myself craving empanadas but had run out of store-bought dough. I decided to experiment with what I had on hand, and after a few tries, I stumbled upon the perfect empanada dough recipe. The texture was just right—crispy on the outside and tender inside, making every bite a delight.
This empanada dough stands out because it balances simplicity and flavor, using just a handful of ingredients that you likely already have in your pantry. I’ve tested this several times, adjusting for the best results, and I can confidently say it’s a great choice for your homemade empanadas.
Why This Empanada Dough Works
Ingredients
What You'll Need
- 4 cups all-purpose flourlook for a brand with a good protein content; it helps create the perfect texture for your empanada dough
- 14 tablespoons cold unsalted butteror lard; cold fat creates a flaky texture, so don't skip this step!
- ½ teaspoon saltbrings out the flavors in the dough; don’t underestimate its importance
- ½ to ¾ cup warm wateror milk; warm liquid helps to activate the fat and flour, making the dough easier to work with
- 1 eggat room temperature and whisked; it adds richness and helps bind the ingredients
- Optional Egg Wash For Baking:
- 1 eggfor a golden crust; it gives your empanadas that beautiful shine
- 2 tablespoons waterto mix with the egg for the wash; this thins the egg for a smooth application
Choosing high-quality flour and butter can make a noticeable difference in your empanada dough. I recommend using butter for flavor, but lard will give you an even flakier texture. Don't rush the process; take your time to ensure everything is cold before you start.
Easy Substitutions
- Dairy-free: swap butter for coconut oil — the dough will have a slight coconut flavor and a different texture, but it will still hold together well.
- Gluten-free: swap all-purpose flour for a gluten-free blend — the dough may be a bit crumbly, so add a tablespoon of xanthan gum for better binding.
- Egg-free: swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) — this will make the dough a little denser but still delicious.
- Lower calorie: swap butter for a light margarine — you’ll lose some richness, but it still helps keep the dough pliable.
How to Make Empanada Dough
Prep & Mix
Using a pastry cutter, fork, or your hands, cut the butter into the flour until it resembles a crumbly mixture. This step is crucial for achieving a flaky texture, as it helps to coat the flour with fat.
Sprinkle in the salt, then pour in 1/2 cup water and the egg. Stir until it forms a clumpy dough. If the dough feels too dry and crumbly, add a little more water — up to 3/4 cup total — until it holds together nicely.
Transfer the dough onto a floured countertop and press it together into a ball. Knead gently for about 5 minutes. This develops gluten, giving your empanada dough structure. It should feel smooth and pliable when you're done.
Chill & Roll
Wrap the dough tightly in plastic wrap and chill it in the fridge for at least 30 minutes. Chilling relaxes the gluten and keeps the fat cold, which is key for a tender, flaky crust.
After chilling, cut the dough into 22 to 25 pieces, each about 1.5 oz. Roll each piece into a ball and flatten it into a 5 to 6-inch circle using a rolling pin or tortilla press. The edges should be smooth and even for uniform cooking.
Tips & Tricks
The Importance of Chilling Your Dough
Chilling your empanada dough is crucial for achieving that perfect flaky texture. When I first started making empanadas, I overlooked this step and ended up with tough, chewy dough. Letting it rest in the fridge for at least 30 minutes allows the gluten to relax, which makes rolling it out much easier. Plus, the cold butter solidifies, creating those delightful layers when baked. Trust me, this little wait is worth every minute!
Choosing the Right Flour
Not all flours are created equal! I’ve experimented with various types, and I find that all-purpose flour gives the best balance of tenderness and structure. If you use cake flour, the dough may become too soft and fragile, making it difficult to handle. On the other hand, bread flour can lead to a chewier texture, which isn’t what you want for empanadas. Stick with all-purpose for a delightful bite!
Pro Tips
Keeping your butter and water cold is essential for that flaky texture. I even chill my mixing bowl before starting. It makes a noticeable difference in the final dough.
Gently bring your dough together. Overmixing can develop gluten, leading to tough empanadas. Trust me, I learned the hard way after a few overly chewy batches!
If the dough feels too elastic while rolling, let it rest for 10 minutes. This relaxes the gluten, making it easier to work with and prevents shrinking during baking.
Add herbs or spices to the dough for an extra flavor boost. I love incorporating a pinch of smoked paprika for a subtle warmth—it enhances the entire empanada experience!
You can prepare the dough ahead of time and freeze it. Just wrap it tightly in plastic wrap and store it in an airtight container. It’s a lifesaver for impromptu cravings!
Variations & Customizations
Flavor Twists
Cheesy Herb
Add 1 cup of shredded sharp cheddar cheese and 2 tablespoons of finely chopped fresh herbs (like rosemary or thyme) to the flour before mixing. The dough will have a delightful savory aroma and a rich, cheesy flavor, creating a flaky crust that’s perfect for savory fillings.
Spicy Chorizo
Mix in ½ cup of finely diced cooked chorizo and a pinch of smoked paprika into the dough. This gives your empanadas a zesty kick and a beautiful reddish hue, with a savory depth that pairs wonderfully with any filling.
Kid-Friendly
Sweet Cinnamon Sugar
Incorporate ¼ cup of granulated sugar and 1 teaspoon of ground cinnamon into the dry ingredients. The dough will turn into a subtly sweet treat with a warm, inviting scent. After baking, brush with melted butter and sprinkle with extra cinnamon sugar for a lovely finish.
Chocolate Hazelnut
Add ½ cup of chocolate hazelnut spread directly into the dough after mixing. The result is a rich, gooey center that melts beautifully as it bakes, creating a decadent dessert empanada that's sure to surprise and delight any chocolate lover.
Storage & Meal Prep
How to Store
Room Temperature
Your empanada dough can sit at room temperature for up to 2 hours. Just keep it covered with a damp cloth or plastic wrap to prevent it from drying out.
Refrigerator
If you want to store it longer, place the dough in an airtight container after it cools completely. It’ll last in the fridge for about 3 days. I like to wrap it in plastic wrap first to keep it fresh.
Freezer
For longer storage, freeze your dough for up to 3 months. I recommend dividing it into individual portions and wrapping each one tightly in plastic wrap. Flash freezing them on a sheet pan for about an hour before transferring to a freezer bag helps maintain their shape. To thaw, simply move them to the fridge overnight or let them sit at room temperature for about 30 minutes.
Beware! If you stack the dough while it’s still warm, they'll get soggy on the bottom.
Meal Prep
For a successful batch prep, consider doubling the recipe to have enough for a gathering or snacks throughout the week. I often prepare my dough the night before I plan to fill and bake it. Storing it overnight in the fridge keeps it fresh and ready to use.
Use clear, airtight containers for visibility and freshness. Your dough will stay good for about 3 days in the fridge, perfect for quick meals. When you’re ready to
Equipment You'll Need
Essential
Pastry cutter, fork, or hands: Each of these tools plays a crucial role in cutting the butter into the flour, creating that desired crumbly texture. A pastry cutter provides the most control, while using your hands can be a bit messy but allows for a personal touch. A fork works in a pinch but may take longer to achieve the right consistency.
Rolling pin or tortilla press: A rolling pin is perfect for achieving that even thickness of your dough, ensuring uniform cooking. If you want to save time and effort, a tortilla press can help you quickly flatten the dough into perfectly round circles, giving you consistent results every time.
Nice to Have
Stand mixer: Using a stand mixer to knead the dough saves you some elbow grease. It can mix the dough evenly and faster, which is especially helpful if you're making a double batch. Just be sure not to over-knead, as that can toughen the dough.
Frequently Asked Questions
Can I use whole wheat flour for empanada dough?
Yes, you can substitute whole wheat flour for all-purpose flour in empanada dough. Just keep in mind that it may yield a denser texture and a nuttier flavor. I've tried this swap, and while it’s a tad heartier, it still works beautifully with savory fillings.
Why did my empanada dough crack when rolling it out?
Cracking usually happens if the dough is too cold or if it’s been overworked. Make sure to let it rest to relax the gluten, and if it feels too firm, give it a few minutes at room temperature before rolling. I learned this the hard way during my first few attempts!
Can I make empanada dough ahead of time?
Absolutely! You can prepare the dough a day in advance and store it in the refrigerator. Just remember to wrap it tightly in plastic wrap, so it doesn’t dry out. I like making a big batch to have on hand for spontaneous cravings!
Is there a gluten-free option for empanada dough?
Yes, you can make gluten-free empanada dough using a blend of gluten-free flours, like almond flour and tapioca starch. The texture will be different, but it can still be delicious! I experimented with this once, and the results were surprisingly tasty.
What can I do if my empanada dough is too sticky?
If your dough is sticky, try adding a bit more flour, a tablespoon at a time, until it reaches the right consistency. It’s important to mix gently to avoid toughening the dough. I’ve faced this issue before, and a little extra flour made all the difference!
This empanada dough has become my favorite canvas for all sorts of delicious fillings, perfect for sharing with friends and family. For an extra touch, brush the edges with an egg wash before baking for a beautiful golden finish. I can’t wait to see your creations, so please leave a comment or share your photos on Pinterest!
checklist Ingredients
- 4 cups all-purpose flour
- 14 tablespoons cold unsalted butter
- 0.5 teaspoon salt
- 0.5 to 0.75 cup
- 1 egg
- 1 egg
- 2 tablespoons water
menu_book Instructions
- 1
Cut the butter into the flour until crumbly.
- 2
Stir in the salt.
- 3
Pour in 1/2 cup of water and the egg, then stir until clumpy.
- 4
Transfer dough to a floured surface and knead for 5 minutes.
- 5
Wrap the dough in plastic wrap and chill for at least 30 minutes.
- 6
Cut the dough into 22 to 25 pieces and roll each into a ball.
- 7
Roll each ball into 5 to 6-inch circles.
- 8
Fill each circle with 2 to 3 tablespoons of filling and fold.
- 9
Preheat oven to 375°F and prepare egg wash.
- 10
Place empanadas on a baking sheet and brush with egg wash.
- 11
Bake for 25 to 27 minutes until golden.
- 12
For frying, heat oil and fry until golden.
monitoring Nutrition Facts (per serving)
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