Name: Perfect Empanada Dough from Scratch Recipe
Prep time: 15 min
Cook time: PT-489663H19M58S
Total time: PT-489663H19M58S
Cuisine: Latin American
Ingredients: 4 cups all-purpose flour; 1/2 teaspoon salt; 14 tablespoons cold unsalted butter, cut into cubes (or lard); 1/2 to 3/4 cup warm water (or milk); 1 egg (at room temperature and whisked); 1 egg; 2 tablespoons water

Jump to Recipe

Introduction

Homemade empanada dough is the perfect base for your favorite fillings, offering a tender and flaky crust that’s easy to work with. This recipe uses simple ingredients and straightforward techniques, making it accessible for home cooks of all levels.

The image shows several raw empanadas placed closely together on a wooden board. Each empanada has a half-moon shape with a dough layer that is smooth and pale beige. The edges of the empanadas are folded and pinched in a braided, twisted pattern, creating a raised, textured border. The surface of the empanada dough looks soft but firm, with slight dimples and creases showing the filling inside beneath the dough. The wooden board has a warm brown color with visible grain and texture. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour
14 tablespoons cold unsalted butter, cut into cubes (or lard)

1/2 teaspoon salt
1/2 to 3/4 cup warm water (or milk)

1 egg (at room temperature and whisked)
1 egg

2 tablespoons water

Instructions

Step 1: Use a pastry cutter, fork, or your hands to cut the cold butter into the flour until it forms a crumbly mixture. Sprinkle in the salt and mix well.
Step 2: Pour in 1/2 cup of warm water and the whisked egg. Stir everything together until a clumpy dough forms.

Step 3: Transfer the dough to a lightly floured surface and press it into a ball. If the dough feels too dry, add extra water gradually, up to 3/4 cup total. Knead the dough for about 5 minutes. You may also use a stand mixer to knead for convenience.
Step 4: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for best texture. The dough can be kept in the fridge this way for up to 72 hours.
Step 5: Divide the chilled dough into 22 to 25 pieces, about 1.5 ounces each. Roll each piece into a ball, then flatten into 5 to 6-inch circles on a lightly floured surface or using a tortilla press. You can also roll the dough ball between parchment paper for easier handling.

Step 6: Add 2 to 3 tablespoons of your chosen filling to the center of each dough circle. Fold the dough over and pinch the edges together, sealing well. For a traditional look, press and twist the edges by hand, or use a fork or empanada press.
Step 7: To bake, preheat your oven to 375°F. Whisk one egg with 2 tablespoons of water to make an egg wash. Place empanadas on a parchment-lined baking sheet and brush the tops with the egg wash. Bake for 25 to 27 minutes until golden and light. Allow to cool for 10 minutes before serving.
Step 8: To fry, heat about 1 inch of oil in a deep skillet over medium-high heat. Fry 2 to 3 empanadas at a time, turning once, until each side is golden brown. Remember, the filling is already cooked, so you’re just cooking the dough.

Tips & Variations

For a richer dough, substitute lard for butter or use half butter and half lard.
If you prefer a more tender crust, use milk instead of water.
Chilling the dough is important to relax the gluten and keep the fat cold, leading to a flakier crust.

Use parchment paper when rolling out dough pieces to prevent sticking and save cleanup time.
Try different fillings like seasoned beef, chicken, cheese, or vegetables to suit your taste.

Storage

Store any unused dough wrapped tightly in plastic wrap in the refrigerator for up to 72 hours. You can also freeze the dough for up to 3 months; thaw overnight in the fridge before using. Cooked empanadas can be refrigerated for 3 to 4 days and reheated in the oven or a skillet to maintain crispness.

How to Serve

A stack of about twelve thin, round dough layers with smooth, light beige texture, slightly uneven edges, resting directly on a rustic brown wooden board. The dough looks soft and pliable, with each layer slightly curling at the corners where they meet. The background shows a blurred rolling pin and some green cloth on a white marbled surface, emphasizing the focus on the dough stack. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 72 hours, which actually helps improve its texture. You can also freeze the dough for longer storage and thaw it before rolling.

What if my dough is too sticky or dry?

If the dough feels sticky, sprinkle in a little more flour while kneading. If too dry or crumbly, gradually add small amounts of warm water (or milk) until it comes together smoothly.