Homemade Empanada Dough
This buttery homemade empanada dough bakes up flaky, tender, and perfectly golden while remaining sturdy enough to hold your favorite sweet or savory fillings. Whether you’re making beef, chicken, cheese, or fruit empanadas, this easy dough is a versatile recipe you’ll come back to again and again.
Why You’ll Love This Recipe
- Flaky yet easy to work with
- Perfect for baking or frying
- Made with simple pantry ingredients
- Freezes beautifully for meal prep
- Ideal for both savory and sweet fillings
Recipe Information
Prep Time: 20 minutes
Chill Time: 45 minutes
Cook Time: 20–25 minutes (if baking)
Total Time: 1 hour 30 minutes
Yield: 12 medium empanadas
Difficulty: Easy
Ingredients
- 3¼ cups all-purpose flour
- 1 teaspoon fine sea salt
- ½ teaspoon baking powder
- ½ cup cold unsalted butter, cut into small cubes
- 1 large egg
- ⅓ cup ice-cold water, plus more if needed
- 1 tablespoon white vinegar
- 1 tablespoon olive oil
Optional Egg Wash
- 1 egg
- 1 tablespoon milk
Instructions
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, salt, and baking powder.
Step 2: Cut in the Butter
Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
Step 3: Add the Wet Ingredients
Whisk together the egg, cold water, vinegar, and olive oil. Pour the mixture into the flour and stir until a shaggy dough begins to form.
Step 4: Knead
Transfer the dough to a lightly floured surface and knead gently for 2–3 minutes, just until smooth. Avoid overworking the dough to keep it tender.
Step 5: Chill
Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 45 minutes.
Step 6: Roll and Fill
Divide the chilled dough into 12 equal pieces. Roll each into a circle about ⅛ inch thick.
Add your desired filling to one side of each circle, leaving a small border around the edge. Fold the dough over the filling and press the edges together. Seal with the tines of a fork or crimp decoratively.
Step 7: Bake or Fry
To Bake: Preheat the oven to 400°F (200°C). Brush each empanada with egg wash and bake for 20–25 minutes, or until deeply golden.
To Fry: Heat oil to 350°F (175°C). Fry the empanadas in batches for 3–4 minutes per side, until crisp and golden. Drain on a wire rack or paper towels.
Chef’s Tips
- Keep the butter cold for the flakiest texture.
- Chill the shaped empanadas for 15 minutes before baking to help them hold their shape.
- Don’t overfill, as this can cause the seams to open during cooking.
- Seal the edges firmly to keep the filling inside.
Filling Ideas
- Seasoned ground beef with olives
- Creamy shredded chicken
- Spinach and feta
- Ham and cheese
- Apple cinnamon
- Chocolate and hazelnut spread
Storage
Unbaked empanadas can be refrigerated for up to 2 days or frozen for up to 3 months. Bake or fry directly from frozen, adding a few extra minutes to the cooking time.
Baked empanadas can be stored in an airtight container in the refrigerator for up to 4 days.
Estimated Nutrition (Per Empanada Dough Only)
- Calories: 180
- Protein: 4g
- Carbohydrates: 23g
- Fat: 8g
- Fiber: 1g
- Sodium: 180mg
Nutrition values are approximate and will vary depending on the filling used.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. The dough can be refrigerated for up to 48 hours before rolling and shaping.
Can I freeze the dough?
Absolutely. Wrap it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
Is this dough suitable for frying?
Yes. It produces a crisp, golden exterior while staying tender inside, making it excellent for both frying and baking.
Final Thoughts
This homemade empanada dough is a dependable, versatile recipe that delivers flaky, flavorful results every time. Whether filled with savory classics or sweet treats, it’s the perfect foundation for delicious homemade empanadas.