The Best Easy Empanada Dough Recipe

Making homemade empanada dough from scratch is easier than you think and can truly elevate your empanada game. This recipe is designed for simplicity, yielding a tender yet sturdy dough perfect for holding all your favorite fillings. Forget store-bought; this DIY approach ensures freshness and a superior texture that will impress everyone.

This versatile dough can be used for both baked and fried empanadas. Whether you’re planning savory beef empanadas, sweet fruit empanadas, or even a vegetarian delight, this basic recipe is your perfect starting point. Let’s get baking!

Empanada Dough Ingredients

Gathering your ingredients is the first step to empanada perfection. For a batch that makes about 10-12 empanadas, you’ll need:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
• 1/4 cup vegetable shortening or lard, cold
• 1 large egg
• 1/2 cup cold water (plus more if needed)

Having all your ingredients measured and ready before you begin will make the process go much smoother. Ensure your butter and shortening are very cold; this is crucial for a flaky dough.

How to Make Empanada Dough

Creating this delicious dough involves a few simple steps. Follow along to achieve that perfect balance of tender and flaky.

Mixing the Dough

In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and shortening. Use a pastry blender, your fingertips, or a food processor to cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Adding Wet Ingredients

In a small bowl, whisk together the egg and 1/2 cup of cold water. Gradually add this liquid mixture to the flour mixture, stirring gently with a fork until the dough just begins to come together. Be careful not to overmix.

Kneading and Resting

Turn the dough out onto a lightly floured surface and gently knead it a few times until it forms a cohesive ball. If the dough feels too dry, add a tablespoon more of cold water at a time. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This resting period is vital for gluten to relax, making the dough easier to roll and more tender after baking.

Rolling and Using the Dough

Once the dough has rested, it’s ready to be transformed into delicious empanadas. Here’s how to get them ready for their fillings.

Shaping the Empanadas

On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a circular cutter or a bowl to cut out rounds of dough, approximately 6 inches in diameter. Gather the scraps, re-roll, and cut more rounds. You should get about 10-12 circles from this recipe.

Filling and Sealing

Place your desired filling on one half of each dough circle, leaving a small border. Moisten the edge of the dough with a little water or egg wash. Fold the other half of the dough over the filling to create a half-moon shape. Crimp the edges with a fork or by creating a decorative pleat to seal the empanada.

Tips for Perfect Empanada Dough

A few key techniques can help ensure your empanada dough turns out exceptionally well every time. These tips are born from experience and will make your baking journey smoother.

Keep Everything Cold

This cannot be stressed enough. Cold butter and shortening are what create steam pockets during baking, resulting in that sought-after flaky texture. If your kitchen is warm, pop the bowl of dry ingredients with the fat into the freezer for a few minutes before adding the liquids.

Don’t Overwork the Dough

Overmixing or over-kneading develops the gluten too much, which can lead to a tough empanada crust. Mix just until the ingredients come together, and knead only a few times to form a ball.

Chill is Key

Allowing the dough to rest in the refrigerator is non-negotiable. It makes the dough manageable for rolling and significantly improves the final texture. You can even make the dough a day in advance and keep it chilled.

Serving Your Homemade Empanadas

Your perfectly crafted empanadas are now ready to be filled and baked or fried. Serve them warm for the best taste and texture. They make a fantastic appetizer, snack, or even a light meal. Enjoy the fruits of your labor with this wonderful empanada dough recipe!