Description
This classic empanada dough recipe yields a flaky, tender crust perfect for encasing your favorite savory or sweet fillings. Made with all-purpose flour, cold butter, and a simple egg wash, this dough is easy to prepare and versatile for baking or frying. Chilling the dough ensures a pliable and flaky texture, making your empanadas turn out beautifully every time.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 1/2 teaspoon salt
Fat
- 14 tablespoons cold unsalted butter, cut into cubes (or lard)
Liquid Ingredients
- 1/2 to 3/4 cup warm water (or milk)
- 1 egg (at room temperature and whisked)
Egg Wash
- 1 egg
- 2 tablespoons water
Instructions
- Cut the Butter into Flour: Use a pastry cutter, fork, or your hands to incorporate the cold butter cubes into the flour until the mixture resembles coarse crumbs. Sprinkle in the salt and stir to combine.
- Add Liquids and Form Dough: Pour in 1/2 cup of warm water and the whisked egg to the crumbly flour mixture. Stir together until it forms a clumpy dough.
- Knead the Dough: Transfer the dough onto a floured surface and press it into a ball. If it feels too dry, add a little more warm water, up to 3/4 cup total. Knead the dough for about 5 minutes until smooth. A stand mixer with a dough hook can also speed up this process.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes up to 2 hours (or up to 72 hours for storage). Chilling relaxes the gluten and keeps the fat cold for a flakier crust.
- Divide and Shape: Cut the chilled dough into 22 to 25 pieces weighing approximately 1.5 ounces each. Roll each piece into a ball, then roll out to 5 to 6-inch circles on a lightly floured surface or use a tortilla press. You can also roll the dough between parchment papers for easier handling.
- Fill and Fold: Place 2 to 3 tablespoons of your chosen filling in the center of each dough circle. Fold the dough over and pinch the edges together. Use a fork or an empanada press to seal edges. For a classic look, twist and press the edges together by hand.
- Choose Your Cooking Method:
Oven: Preheat oven to 375°F. Whisk together the egg and water to make an egg wash. Place empanadas on a parchment-lined baking sheet. Brush tops with egg wash. Bake for 25 to 27 minutes until lightly golden. Cool for 10 minutes before serving.
Frying: 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 both sides are golden brown. Since the filling is pre-cooked, frying is solely to cook the dough and create a crispy crust.
Notes
- Chilling the dough is crucial for a flaky and easy-to-handle crust.
- You may substitute lard for butter for a more traditional flavor.
- If the dough is too sticky to work with, sprinkle additional flour sparingly.
- Empanadas can be baked or fried depending on your preference for texture and flavor.
- Use an egg wash for a shiny, golden crust when baking.
- Store leftover dough wrapped in plastic in the fridge for up to 72 hours or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 27 minutes (baking) or 8 minutes (frying)
- Category: Dessert, Snack, Appetizer
- Method: Baking
- Cuisine: Latin American
Keywords: empanada dough, empanadas, pastry dough, baking, frying, Latin American recipe
