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Homemade Empanada Dough Recipe

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4 from 35 reviews

This classic empanada dough recipe yields a tender, flaky pastry perfect for savory or sweet fillings. Made with simple ingredients including all-purpose flour, cold butter, and eggs, this dough is easy to prepare and can be made ahead of time by chilling it in the refrigerator. Ideal for making traditional empanadas, this dough produces a delightful crust that is both sturdy and delicious.

  • Total Time: 1 hour 15 minutes (including chilling time)
  • Yield: 22 empanada dough discs, suitable for making 22 empanadas

Ingredients

Dry Ingredients

  • 4 cups all-purpose flour
  • 1/2 teaspoon salt

Fat

  • 14 tablespoons cold unsalted butter, cut into cubes (or lard)

Wet Ingredients

  • 1/2 to 3/4 cup warm water (or warm milk)
  • 1 egg (at room temperature, whisked)

Egg Wash

  • 1 egg
  • 2 tablespoons water

Instructions

  1. Cut Butter into Flour: Use a pastry cutter, fork, or your hands to cut the cold butter into the all-purpose flour until the mixture resembles coarse crumbs. Sprinkle in the salt and stir to combine evenly.
  2. Add Wet Ingredients: Pour in 1/2 cup of warm water and the whisked egg. Stir the mixture together gently until it begins to form clumps and comes together as a dough.
  3. Knead the Dough: Transfer the dough to a lightly floured surface. Press the pieces together to form a ball, adding more water if the dough feels dry (up to a total of 3/4 cup). Knead the dough for about 5 minutes until smooth and elastic. Optionally, use a stand mixer fitted with a dough hook to knead the dough to save time and effort.
  4. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, up to 2 hours for best results. The dough can be stored for up to 72 hours chilled. Chilling relaxes the gluten, making the dough more pliable and easier to roll out.
  5. Prepare Egg Wash: Whisk together 1 egg and 2 tablespoons of water to create the egg wash, which can be brushed onto the empanada dough before baking for a glossy, golden finish.

Notes

  • Use cold butter or lard to achieve a flaky texture in the dough.
  • Adjust the water quantity as needed to ensure the dough is not too dry or sticky.
  • Chilling the dough is essential for easier handling and better texture.
  • The dough can be made ahead and refrigerated for up to 3 days or frozen for longer storage.
  • Egg wash gives empanadas a shiny, golden crust when baked.
  • Author: Olivia
  • Prep Time: 25 minutes
  • Cook Time: N/A
  • Category: Baking
  • Method: No-Cook
  • Cuisine: Latin American

Find it online: https://yourdailycook.com/homemade-empanada-dough-recipe/