Description
A simple and versatile homemade empanada dough recipe that yields tender, flaky, and sturdy dough perfect for savory or sweet fillings. Easy to make with pantry staples and ideal for baking or frying.
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon salt
- 6 tablespoons (85g) unsalted butter, chilled and cubed
- 3 tablespoons vegetable oil
- ¾ cup (180ml) cold water, add gradually
- 1 large egg, beaten (for egg wash)
- 1 teaspoon vinegar or lemon juice (optional)
- Splash of milk (optional, if dough feels too dry)
Instructions
- In a large bowl, whisk together 2 ½ cups all-purpose flour and 1 teaspoon salt until evenly combined.
- Add 6 tablespoons chilled, cubed unsalted butter. Using a pastry cutter or fingers, cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces.
- Stir in 3 tablespoons vegetable oil and 1 teaspoon vinegar or lemon juice.
- Slowly pour about ¾ cup cold water, mixing gently until dough just comes together. Add more water if too dry, but dough should remain slightly crumbly, not sticky.
- Turn dough onto a lightly floured surface and knead gently 3-4 times to bring it together. Shape into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- After chilling, unwrap and roll dough on a floured surface to about 1/8 inch (3mm) thickness.
- Use a 4-5 inch round cutter or bowl rim to cut dough circles. Gather scraps, re-roll, and cut more circles as needed.
- Place about 2 tablespoons of desired filling in the center of each dough circle. Brush edges with water, fold dough over to form a half-moon, and press edges to seal. Crimp edges with a fork or pinch decoratively.
- Place empanadas on a parchment-lined baking sheet. Brush each with beaten egg for a glossy, golden finish.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and cooked through.
Notes
Use cold butter and keep ingredients cold to ensure flaky layers. Chill dough for at least 30 minutes before rolling. Brush edges with water to seal tightly and prevent filling leaks. Dough can be baked or fried. For extra flaky layers, fold dough into thirds after first roll, chill 10 minutes, then roll again. Dough can be made ahead and refrigerated up to 24 hours or frozen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada (4-inch d
- Calories: 200
- Sugar: 0.5
- Sodium: 200
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 23
- Fiber: 1
- Protein: 5
Keywords: empanada dough, homemade empanadas, flaky dough, easy empanada recipe, baking empanadas, savory pastry, empanada crust