Empanada Dough Recipe

There’s something about empanadas that brings back fond memories of family gatherings, potlucks, and lazy weekends spent cooking together in the kitchen. It’s one of those dishes that instantly makes me feel at home. And while the fillings can vary (from savory meats to sweet fruits), the one thing that remains constant is the dough. A good empanada dough should be light, flaky, and just the right amount of buttery to perfectly complement whatever’s inside. If you’ve ever been daunted by the idea of making your own dough from scratch, don’t be! This recipe is incredibly simple, even for beginners. Let’s dive into how to make this crowd-pleasing empanada dough from scratch.

this RECIPE

🥟 Why this empanada dough recipe is a game-changer

Now, I know what you’re thinking—why not just grab pre-made dough from the store and save some time? Trust me, I’ve thought about it, too. But there’s something magical about homemade dough that you just can’t get from the store. When you bite into an empanada with freshly made dough, you’ll immediately taste the difference. It’s flakier, more flavorful, and holds up better to fillings without getting soggy. Plus, this dough can be used for both baked and fried empanadas, so you’ve got options depending on how you like them!

Another great thing about this dough? It’s incredibly versatile. Whether you’re making savory beef empanadas, veggie empanadas, or even dessert versions filled with fruit, this dough is the perfect base for any filling. And the best part is, you don’t need any fancy equipment—just a rolling pin, your hands, and a little bit of patience.

A little family anecdote: empanada-making weekends

I have to share one of my favorite memories growing up: empanada-making weekends. My grandma would gather the whole family in her kitchen, and we’d spend hours making dozens of empanadas to freeze and eat throughout the month. I remember the buttery aroma of the dough as we rolled it out on the floured kitchen table, the sound of her laughing as we tried (and often failed) to master her fancy folding technique, and the warmth of the oven as batch after batch baked to golden perfection. By the end of the day, we’d have trays of empanadas cooling on every available surface, filling the house with that delicious smell that can only mean one thing: comfort food is on the way.

Now that I make empanadas on my own, I’ve kept the tradition alive, though I can’t say my folding skills are quite up to Grandma’s level yet. But that’s part of the fun, right? Making empanadas is as much about the process as it is about the result, and every slightly imperfect fold just makes them that much more personal.

Empanada dough: a brief origin story

Empanadas have been around for centuries, with their roots tracing back to Galicia, Spain, where they were made with wheat-based dough and filled with meats and vegetables. The word “empanada” comes from the Spanish verb “empanar,” meaning to wrap or coat in bread. Over time, these delightful pockets of dough spread throughout Latin America, where each country developed its own version with unique fillings and dough variations.

For example, in Argentina, the dough is usually softer and made with butter, while in Colombia, you’ll find empanadas made with cornmeal dough. In Chile, they often add a bit of sweetness to the dough, which pairs beautifully with the savory fillings. This dough recipe is a more neutral, classic version that can work with any type of filling you can think of.

Let’s talk ingredients: flour, butter, and a few handy tips

The beauty of this empanada dough recipe is its simplicity. Here’s a closer look at the key ingredients and how they work together:

• Flour: All-purpose flour forms the base of the dough, giving it structure. If you’re looking to make this recipe gluten-free, you can experiment with a 1:1 gluten-free flour substitute, though the texture may be slightly different.
• Butter: Cold, unsalted butter gives a crunchy, melt-in-your-mouth flavor. If you want a more traditional flavor, just make sure to keep the butter cold—this is key to achieving the perfect texture!
• Salt: A small amount of salt goes a long way in balancing the flavors. You could also use sea salt for a bit of extra flavor.
• Water or milk: Warm water helps bind the dough, but for a richer dough, try using warm milk instead. Just be cautious not to add too much liquid at once—it’s easier to add more than to take away.
• Egg: Adding an egg to the dough makes it a little softer and adds richness. If you’re avoiding eggs, you can skip this and replace it with a tablespoon of oil, but the texture will be slightly different.

Kitchen gear: What you need (and what you can totally skip)

To make this empanada dough, you really don’t need a lot of fancy equipment. Here’s what I recommend:

• Pastry cutter or fork: While a pastry cutter is helpful for cutting the butter into the flour, you can also use a fork or even your hands. Just work quickly to avoid warming up the butter.
• Rolling pin: You’ll need this to roll out your dough into thin, even rounds.
• Tortilla press (optional): If you’re making a lot of empanadas, a tortilla press can save time and help you get those rounds nice and even. It’s not essential, but it’s a handy tool if you plan on making empanadas regularly.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Cutting in the butter: Start by combining your flour and butter. If you’re using your hands, try to work quickly to avoid warming up the butter too much. You want the mixture to resemble coarse crumbs—this helps create that flaky texture once baked or fried. (Once, I used room-temperature butter, and the dough turned out too dense. Learn from my mistake—keep it cold!)
2. Mixing in the liquids: Add the egg and ½ cup of water or milk to the flour mixture. Stir just until the dough starts to come together. If it’s too dry, add a little more water, but be careful not to make it too wet. The dough should feel slightly tacky but still manageable.
3. Kneading: Turn the dough out onto a floured surface and knead it for about 5 minutes. Don’t over-knead, or your dough could become tough. You want it to be smooth and elastic. (Pro tip: If you have a stand mixer, this is the perfect time to use it—it’ll save your arms some work!)
4. Dividing and rolling: Once the dough is smooth, divide it into 22 to 25 small balls, about 1.5 oz each. Then roll each ball into a 5 to 6-inch circle. To save time, I sometimes roll the dough between two sheets of parchment paper—less mess!

Fun variations: make it your own!

This dough is your blank canvas for all kinds of delicious fillings, but you can also get creative with the dough itself! Here are a few ideas:

• Whole wheat empanada dough: Swap out half of the all-purpose flour for whole wheat flour for a nuttier, more wholesome dough. It pairs beautifully with veggie fillings.
• Spicy twist: Add a pinch of cayenne pepper or smoked paprika to the dough for a little extra kick. This works especially well if you’re making spicy beef or chicken empanadas.
• Vegan empanada dough: Skip the butter and egg and use cold coconut oil or a plant-based butter alternative, and substitute the egg with a tablespoon of olive oil. You can use water or plant-based milk to bind the dough.

Presentation and serving ideas: make them shine!

When it comes to serving empanadas, presentation can be just as important as flavor. If you’re baking them, a quick egg wash on top will give them that gorgeous golden-brown finish. For extra flair, you can sprinkle a little sea salt or sesame seeds on top before baking.

Serve your empanadas with a side of fresh salsa, guacamole, or chimichurri sauce. For a fun party platter, I like to arrange them on a large wooden board with small bowls of dipping sauces. You can also garnish with fresh cilantro or a squeeze of lime to brighten up the flavors.

what pairs best?

To keep things but still refreshing, there are plenty of great options to pair with your empanadas:

• Iced hibiscus tea: Tart and slightly floral, hibiscus tea complements both savory and sweet empanadas beautifully.
• Sparkling lemonade: The bright, citrusy flavor of sparkling lemonade is perfect for cutting through the richness of the dough.
• Mango lassi: If you’re looking for something creamy and sweet to serve with dessert empanadas, a mango lassi is a delightful choice.

Storing and reheating tips

If you’ve made a batch of empanadas and have some leftovers (lucky you!), storing them is easy. Once they’ve cooled completely, place them in an airtight container and refrigerate for up to 3 days. To reheat, just pop them in a 350°F oven for about 10 minutes, or until warmed through. If you’re in a rush, the microwave works too—just know the dough won’t be as crispy.

If you want to freeze them, wrap each empanada individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to 3 months. When you’re ready to eat, bake them straight from frozen at 375°F for about 30-35 minutes.

Adjusting for different serving sizes

This dough recipe makes enough for 22 to 25 empanadas, but you can easily scale it up or down depending on how many you want to make. If you’re making a larger batch, keep in mind that you may need to add a little extra water to the dough as it scales up.

Potential pitfalls: a little troubleshooting

• Dough too dry? Add a tablespoon of water at a time until it comes together.
• Too sticky? Dust your hands and surface with a little extra flour as you knead.
• Empanadas not sealing? Make sure there’s no filling along the edges where you’re trying to seal them—this can prevent them from sticking.

Time to get rolling!

Now that you’ve got everything you need to make the perfect empanada dough, it’s time to give it a try! Whether you’re making them for a cozy family dinner or as part of a party spread, homemade empanadas are always a hit. Don’t be afraid to experiment with fillings and have fun with the process—it’s all part of the empanada magic!

FAQs

1. Can I use margarine instead of butter?
Yes, although the flavour and texture may vary slightly. But margarine can be used in a pinch.

2. Can I make the dough ahead of time?
Absolutely! You can make the dough up to 2 days in advance and store it in the fridge. Just bring it to room temperature before rolling it out.

3. Can I freeze the dough?
Yes, you can freeze the dough for up to 3 months. Just wrap it tightly in plastic wrap and thaw it in the fridge before using.

4. Do I have to use an egg in the dough?
No, you can omit the egg and replace it with a tablespoon of oil if needed.

5. Can I bake and fry the same batch of empanadas?
Sure! You can bake half and fry the other half—it’s a great way to experiment with different textures and find your favorite method.

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