Can empanada dough be made ahead of time?

Yes, empanada dough can easily be prepared ahead of time. After kneading, wrap the dough tightly in plastic wrap and store it in the refrigerator for up to two days. When ready to use, allow the empanada dough to sit at room temperature for about 10 to 15 minutes before rolling so it becomes easier to work with

Why is my empanada dough too dry or crumbly?

Dry empanada dough usually occurs when there is not enough liquid in the mixture. If the dough does not come together properly, add warm water one tablespoon at a time until the dough forms a soft, cohesive ball. Proper hydration ensures the empanada dough becomes smooth and elastic after kneading

Can I freeze empanada dough?

Yes, empanada dough freezes very well. Wrap the dough tightly in plastic wrap and place it in an airtight freezer bag. It can be frozen for up to three months. When ready to use, thaw the empanada dough overnight in the refrigerator before rolling and shaping

What fillings work best with empanada dough?

Empanada dough works with a wide range of fillings. Popular savory options include seasoned ground beef, shredded chicken, cheese, vegetables, or seafood. Sweet empanadas can be filled with fruit preserves, apple cinnamon filling, chocolate, or dulce de leche. The sturdy structure of empanada dough helps hold these fillings without leaking during cooking.

Empanada Dough Recipe – Easy Homemade Guide

Name: Empanada Dough Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: Latin American
Ingredients: 4 cups (480 g) all-purpose flour; 14 tablespoons (200 g) cold unsalted butter, cut into cubes, or lard; 1/2 teaspoon (3 g) salt; 1/2 to 3/4 cup (120–180 ml) warm water or milk; 1 large egg (about 50 g), room temperature and whisked; 1 large egg for egg wash (optional); 2 tablespoons (30 ml) water for egg wash (optional)

Description

This homemade empanada dough recipe creates soft, pliable, and flaky pastry discs perfect for baked or fried empanadas. Made with simple pantry ingredients like flour, butter, egg, and water, this versatile dough is easy to roll, shape, and seal around savory or sweet fillings.

Ingredients

Scale

4 cups (480 g) all-purpose flour
14 tablespoons (200 g) cold unsalted butter, cut into cubes, or lard
1/2 teaspoon (3 g) salt
1/2 to 3/4 cup (120–180 ml) warm water or milk
1 large egg (about 50 g), room temperature and whisked
1 large egg for egg wash (optional)
2 tablespoons (30 ml) water for egg wash (optional)

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Instructions

In a large mixing bowl, add 4 cups (480 g) all-purpose flour. Add 14 tablespoons (200 g) cold cubed butter or lard. Using a pastry cutter, fork, or your hands, cut the butter into the flour until the mixture resembles coarse crumbs.
Sprinkle in 1/2 teaspoon (3 g) salt and mix well to evenly distribute the seasoning throughout the dough.
In a separate bowl, whisk 1 large egg. Add the egg and 1/2 cup (120 ml) warm water or milk to the flour mixture. Stir until a clumpy dough begins to form.
If the dough appears too dry, gradually add more warm water, up to 3/4 cup (180 ml), mixing until the dough holds together.
Transfer the dough onto a lightly floured work surface. Knead the dough for about 5 minutes until it becomes smooth and elastic.
Shape the dough into a ball, wrap it tightly with plastic wrap, and refrigerate for 30 minutes to allow the gluten to relax.
Remove the dough from the refrigerator and divide it into 22–25 equal portions, each weighing about 1.5 ounces (42 g).
Roll each portion into a ball and flatten it using a rolling pin into discs about 5–6 inches (13–15 cm) in diameter.
Add 2–3 tablespoons (30–45 g) of your preferred filling in the center of each dough disc.
Fold the dough over the filling to form a half-moon shape and press the edges together using a fork or an empanada press to seal.
For baking, preheat the oven to 375°F (190°C). Brush the tops with an egg wash made from 1 egg and 2 tablespoons (30 ml) water, then bake for 25–27 minutes until golden brown.
For frying, heat about 1 inch (2.5 cm) of oil in a skillet over medium-high heat and fry the empanadas in batches until both sides are golden brown.

Notes

Use cold butter or lard to achieve a flaky empanada dough texture.
Do not overwork the dough, as excessive kneading can make it tough.
Chilling the dough for at least 30 minutes makes it easier to roll and shape.
If the dough becomes sticky while rolling, lightly dust it with additional flour.
The dough discs can be stacked with parchment paper and refrigerated for up to 24 hours before filling.
Unbaked empanadas can be frozen for up to 3 months and cooked directly from frozen.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dough
Method: Baking or Frying
Cuisine: Latin American

Nutrition

Serving Size: 1 empanada dough disc (about 42 g)
Calories: 149 kcal
Sugar: 0.3 g
Sodium: 60 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 0.6 g
Protein: 2.5 g
Cholesterol: 22 mg