There’s something incredibly comforting about biting into a golden, flaky empanada, especially when you know the dough was made from scratch. That’s why I’m so excited to share my go-to empanada dough recipe with you today! I’ve been making this dough for years, and honestly, it never fails. It’s buttery, crisp on the outside, and just soft enough inside to hold any filling you love. Whether you’re cooking up a cozy weeknight dinner or prepping snacks for a get-together, this dough is the perfect foundation. And the best part? It’s way easier than you might think. Let’s roll up our sleeves and make some magic, one empanada at a time.
Table of contents
Here’s Why You’ll Love This Empanada Dough Recipe
Let me tell you, once you try this empanada dough recipe, you’ll wonder why you ever settled for store-bought. It’s the kind of dough that feels like a little kitchen magic. Every time I roll it out, I get excited thinking about the crispy, golden pockets it’s about to become. Here’s what makes it truly special:
- Flaky and Buttery Every Time – Thanks to cold butter and a quick mix, the texture is spot-on: crisp on the outside and tender on the inside.
- Super Versatile – You can fill it with anything from spicy beef to sweet guava and cheese. This dough can handle it all!
- Beginner-Friendly – No fancy pastry skills needed. If you can stir and roll, you’ve got this.
- Easy to Customize – Need it dairy-free? Gluten-free? Whole-wheat? I’ve tested all the tweaks so you don’t have to.
- Perfect for Make-Ahead Meals – Make the dough ahead of time and keep it in the fridge or freezer until you’re ready to get cooking.
Trust me, once you master this dough, it’s going to be your new favorite kitchen staple.
How to Make it
Empanada Dough Recipe
12
servings45
minutes25
minutes180
kcalA versatile dough for savory or sweet empanadas.
Keep the screen of your device on
Ingredients
3 cups all‑purpose flour
1 tsp salt
1 Tbsp sugar (optional)
1 tsp baking powder
0.5 cup cold unsalted butter, cubed
0.5 cup cup cold whole milk
1 Tbsp vinegar
1 egg (for egg wash)
Directions
- Combine dry ingredients (5 minutes): In a large bowl, whisk together flour, salt, sugar, and baking powder.
- Cut in the butter (5–7 minutes): Add chilled butter cubes. Use a pastry cutter or your fingertips to rub the butter into the flour until it resembles coarse crumbs.
- Mix wet ingredients (2 minutes): In a separate cup, whisk together cold milk and vinegar. Let sit 2 minutes until it thickens slightly.
- Forming the dough (3 minutes): Make a well in the flour mixture. Pour in the milk mixture, and stir with a wooden spoon until the dough just comes together.
- Knead lightly (1 minute): Tip dough onto a lightly floured surface. Knead gently 5–6 times until it holds together. Avoid over-kneading.
- Chill the dough (30 minutes): Shape the dough into a flat disk, wrap it in plastic, and chill it in the fridge. This helps the dough relax and firms it up for easier rolling.
- Roll and cut (10 minutes): Flour your surface lightly. Roll dough to about 1/8‑inch thickness. Use a round cutter (4–6 inches) to cut circles. Reroll scraps once if needed.
- Fill and seal (10 minutes): Place your desired filling in the center, brush edges with beaten egg, fold dough over to form a half‑moon, and crimp the edges with a fork.
- Egg wash and bake or fry: Brush the tops with egg wash. For baking, preheat oven to 375°F (190°C) and bake for 20–25 minutes until golden. For frying, heat oil to 350°F (175°C) and fry 2–3 minutes per side until crispy. Drain on paper towels.
Notes
- Keep ingredients cold
- Thaw filling before use for even baking.
- Dough can be frozen, just thaw in the fridge before using.
Nutrition Facts
- Total number of serves: 12
- Calories: 180kcal
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 150mg
- Carbohydrates: 21g
- Fiber: 1g
- Sugar: 1g
- Protein: 3g
Like this recipe?
Follow @therecipemasterblog on Pinterest
Little Secrets for the Best Empanada Dough Ever
I’ve made this homemade empanada dough more times than I can count, and every time I pick up my rolling pin, I’ve got a few little tricks up my sleeve that make all the difference. Whether you’re a seasoned baker or trying empanada dough from scratch for the first time, these tips will help you get that perfect flaky, golden crust every time.
- Keep everything cold, like seriously cold. Cold butter or lard is the magic behind a truly flaky empanada dough. Even chill your mixing bowl if your kitchen’s warm!
- Don’t overwork the dough. Mix it just until it comes together. Overkneading leads to tough dough, and nobody wants that.
- Let the dough rest. Chill it in the fridge for at least 30 minutes. This relaxes the gluten and makes rolling easier.
- Use an egg wash. A light brush of beaten egg before baking gives that gorgeous golden finish.
- Cool your filling. Hot filling will steam up your dough and make it soggy, wait until it’s room temp.
- Try different fats. If you want extra richness, try empanada dough with lard. If you’re dairy-free, go for shortening or vegan butter for a tasty vegan empanada dough.
- For air frying? Brush lightly with oil and cook at 350°F for 10–12 minutes. This makes a perfect air fryer empanada dough option without sacrificing crispness.
Fun Twists to Try with Your Empanada Dough Recipe
If you’re anything like me, you love switching things up depending on your mood, or what you find in the fridge. The beauty of this easy empanada dough is that it’s super adaptable. So go ahead and get creative with these fun variations!
- Whole-Wheat Dough: Swap out 1 cup of all-purpose flour for whole-wheat to add a nutty flavor and a little more fiber.
- Cheesy Crust: Mix in ½ cup of grated cheese (Parmesan or Manchego are dreamy) to your dry ingredients for extra savory vibes.
- Herb-Infused Dough: Add a teaspoon of dried oregano, thyme, or smoked paprika into the flour mix, especially delicious if you’re doing a veggie filling.
- Sweet Empanada Dough: Use this dough as a base for dessert! Add 1–2 tablespoons of sugar and a dash of cinnamon to the dry mix, then fill with fruit or chocolate.
- Dairy-Free or Vegan Version: Swap the butter for cold vegan butter or solid coconut oil. You’ll still get that satisfying bite with a full vegan empanada dough experience.
- Empanada Dough with Lard: Go old-school and swap the butter for traditional lard, it creates an ultra-tender and rich dough that’s perfect for frying.
- Gluten-Free Hack: Use a 1:1 gluten-free flour blend with xanthan gum for structure. Great for those who want empanada dough for baking without gluten.
With a dough this versatile, there’s no limit to the delicious possibilities. Try a few of these ideas and let your tastebuds lead the way!
FAQs About Empanada Dough Recipe
Absolutely! Form into a disk, tightly wrap, and freeze for up to 2 months. Thaw in the fridge before rolling.
Let it sit a few more minutes at room temp. If still brittle, sprinkle a bit of cold water, knead gently, rest again.
Sure! Use half lard, half butter for a tender, flaky texture with richer flavor.
Baked empanadas should be golden all over with crisp edges. A draft from openings or steam spots is normal from filling.
Yes, use a 1:1 gluten-free flour blend, and add 1 tsp xanthan gum if not included. Expect slightly denser dough.
Let cooked filling cool before filling the dough. Also, ensure egg wash reaches the edges for a sealed seal.
You’re Just a Roll Away from Something Delicious!
There you have it, your new go-to empanada dough recipe that’s simple, flaky, and full of homemade love. Once you try it, you’ll see how easy it is to make your favorite hand pies from scratch. If you’re on a dough-making roll (pun intended!), you might also love this super versatile Calzone Dough Recipe or the chewy goodness of Sourdough Rolls. Gluten-free friends, don’t miss this tasty Gluten-Free Pasta Recipe, and if you’ve ever wanted to master fermentation, here’s a Sourdough Starter Recipe that’s easy to follow. Feeling sweet? Treat yourself to some delightful Hamantaschen Cookies too.
Happy baking, and don’t forget to tag us when you whip up your empanadas!
Leave a Reply