Homemade Empanada Dough Recipe
Flaky, buttery, and perfect for filling with your favorite sweet or savory ingredients.
Making empanada dough from scratch is easier than you might think and absolutely worth it. This recipe yields a soft, elastic, and flavorful dough that fries up beautifully golden and crisp on the outside while remaining tender inside. Whether you’re filling your empanadas with meat, cheese, vegetables, or sweet fillings, this dough is the perfect base.
Ingredients:
- 1 kilogram (about 8 cups) of all-purpose flour
- 200 grams (about 7 oz or 1 cup) of unsalted butter
- Hot water (as needed)
- A pinch of salt
Instructions:
- Combine the dry ingredients:
In a large mixing bowl, place the flour. Add a pinch of salt and mix well. - Add the butter:
Cut the butter into small cubes and add it to the flour. Using your fingers or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs. The butter helps create a tender, flaky texture in the final dough. - Add the water:
Slowly pour in hot water, a little at a time, mixing as you go. Continue adding water and kneading until a soft, smooth, and slightly moist dough forms. You may need around 1 to 1¼ cups of water, depending on the flour you use. Avoid adding too much water all at once—go gradually to achieve the right consistency. - Knead the dough:
Transfer the dough onto a lightly floured surface and knead it for about 5–10 minutes until it becomes elastic and smooth. - Let it rest:
Place the dough in a bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest for 30 minutes at room temperature. This resting period helps relax the gluten, making the dough easier to roll out and shape. - Roll and cut:
After resting, lightly flour your work surface. Roll out the dough to about 2–3 mm thickness. Using a round cutter or a bowl, cut out circles of dough (typically 10–12 cm in diameter). - Fill the empanadas:
Place your desired filling (savory or sweet) in the center of each dough circle. Be careful not to overfill. Fold the dough over to form a half-moon shape and press the edges together. You can seal them by pinching the edges or pressing with a fork. - Cook the empanadas:
Heat oil in a deep pan over medium heat. Once the oil is hot, fry the empanadas in batches until they’re golden brown and crispy on the outside. Remove and place on paper towels to drain any excess oil.
Tips:
- You can store the dough in the refrigerator for up to 2 days before using.
- This dough can also be baked if you prefer a lighter version—just brush with egg wash and bake at 190°C (375°F) until golden.
- For a richer flavor, try adding an egg yolk to the dough when mixing.
Enjoy your homemade empanadas hot with your favorite dipping sauce or as a snack on the go!
