Empanada Dough Recipe

Ready to take your savory pastries to the next level? This Empanada Dough is deeply buttery, perfectly tender, and a breeze to make from scratch. Whether you’re frying or baking, this dough wraps any filling in a golden, flaky hug—transforming humble pantry staples into something that always disappears fast at the dinner table. The best part? You can customize it for any occasion, and it freezes beautifully for those last-minute cravings. If you’ve never made Empanada Dough before, you’re about to discover just how rewarding and versatile it can be!

Ingredients You’ll Need

Let’s talk about how just a handful of well-chosen ingredients come together to create magic. Each component in this Empanada Dough recipe plays a crucial role, from the richness of butter to the subtle lift from a perfectly whisked egg. It’s the little details in these basics that make a truly unforgettable dough.

• All-purpose flour: This gives your Empanada Dough its structure and tender bite, and works beautifully in both savory and sweet applications.
• Cold unsalted butter (or lard): Chilled fats are the secret to flaky layers—cubing the butter keeps pockets of richness throughout your crust.
• Salt: Don’t skip this! Just a touch wakes up all the other flavors and balances the richness.
• Warm water (or milk): Controls the dough’s texture; add just enough for dough to hold together, giving you soft, pliable rounds. Milk adds an extra dose of tenderness.
• Egg (at room temperature & whisked): Binds everything together and adds beautiful color, keeping your Empanada Dough easy to work with.
• Extra egg: For the egg wash, this transforms your empanadas into golden showstoppers.
• Water (for egg wash): A splash helps thin out the egg for an even, appealing crust sheen.

How to Make Empanada Dough

Step 1: Cut in the Butter

Start by adding the flour to a large mixing bowl, then scatter in your cubed cold butter (or lard). Using your favorite method—a pastry cutter, two forks, or just your fingertips—cut the butter into the flour until the mixture is crumbly and resembles coarse sand. This step is key for that buttery, flaky Empanada Dough texture.

Step 2: Mix in the Wet Ingredients

Sprinkle in the salt, then give everything a quick stir. Pour in a half cup of warm water, followed by the whisked egg. Mix gently until the dough starts clumping together. If it feels too dry, go ahead and add a little more water—a tablespoon at a time, up to three-quarters of a cup in total. The Empanada Dough should just hold together without being sticky.

Step 3: Knead the Dough

Dust your work surface lightly with flour, then turn the dough out of the bowl. Press it all together to form a ball, then knead gently for about five minutes. This turns the rough dough into a smooth, pillowy mass. If you have a stand mixer, this is a great time-saver! The kneading step builds structure which translates to dough that’s easy to roll and shape.

Step 4: Chill

Wrap your Empanada Dough tightly in plastic wrap, and let it relax in the fridge for at least 30 minutes—or up to 2 hours if you have the time. This rest period helps the gluten unwind and keeps the butter cold. The result? Dough that’s much easier to roll, shape, and fill, with vastly improved flakiness when baked or fried.

Step 5: Shape the Dough

Unwrap your rested Empanada Dough and cut it into 22 to 25 equal pieces (about 1.5 ounces each). Roll each one into a ball, then flatten into 5 to 6-inch circles using a rolling pin, tortilla press, or by rolling between sheets of parchment for frustration-free shaping. Even thickness across each round is your friend for even cooking.

Step 6: Fill, Fold, and Seal

Add your favorite filling (about 2 to 3 tablespoons) to the center of each dough circle. Fold the dough over to form a half-moon shape, then pinch the edges closed. For a classic look and a sure seal, crimp with a fork or use your hands to twist and fold the edge. This is where Empanada Dough shows off its versatility—stuff it with anything from spicy beef to sweet treats!

Step 7: Bake or Fry

For baked empanadas, preheat your oven to 375°F. Whisk together one egg and two tablespoons of water to make a silky egg wash, then brush it over the top before baking for 25 to 27 minutes until golden and irresistible. If you’re frying, heat an inch of oil in a deep skillet, then cook two or three empanadas at a time until they’re deeply golden on both sides. Either way, let them cool for about 10 minutes before you dig in—the filling stays piping hot!

How to Serve Empanada Dough

Garnishes

Dress up your finished empanadas with a shower of fresh herbs—think cilantro or parsley—or a simple sprinkle of flaky sea salt right after baking or frying. For an extra hit of flavor, serve with a tangy chimichurri, salsa, or a side of pickled onions. The golden Empanada Dough loves a pop of freshness!

Side Dishes

Empanadas shine next to cool, crunchy slaws, black bean salads, or roasted vegetables. For a party-style spread, serve with small bowls of guacamole or sour cream, or pair with a lightly dressed green salad for a complete, satisfying meal.

Creative Ways to Present

Turn Empanada Dough into a finger-food feast by making minis for appetizers or stacking a tower of empanadas as a showy, edible centerpiece. For a crowd-pleasing brunch, offer a self-serve bar with different fillings and dipping sauces. You can even shape the dough into festive braids or fun shapes for special occasions!

Make Ahead and Storage

Storing Leftovers

Empanada Dough stays fresh in the fridge, wrapped tightly, for up to 72 hours. If you’ve already filled and cooked your empanadas, store the extras in an airtight container for up to 3 days. They’ll keep their great texture and flavor for snacking or easy meals.

Freezing

You can freeze Empanada Dough—unfilled or filled—for up to three months. Just wrap dough discs individually in plastic and then stack in a freezer bag. If your empanadas are already assembled, freeze them on a baking sheet before transferring to a container. Bake or fry directly from frozen, adding a couple of extra minutes to the cooking time.

Reheating

To bring leftover empanadas back to life, reheat in a 350°F oven for about 10 to 15 minutes. This restores the Empanada Dough’s lovely crispness and keeps the filling piping hot without drying it out. Avoid microwaving, as it softens the crust and saps that wonderful flakiness.

FAQs

Can I make Empanada Dough ahead of time?

Absolutely! One of the joys of Empanada Dough is that you can make it up to three days in advance and keep it chilled in the fridge. This makes it perfect for planning ahead, especially if you’re prepping for a big event or want to whip up quick snacks on demand.

What fillings work best with this Empanada Dough?

The beauty of Empanada Dough is its versatility. Fill it with anything from seasoned ground beef, chicken, or cheese to beans, roasted veggies, or even sweet fruit fillings. The neutral flavor pairs well with both savory and sweet, so feel free to get creative!

Can I substitute butter for lard or vice versa?

Yes! Both unsalted butter and lard work beautifully in Empanada Dough. Lard creates an extra-flaky, traditional texture, while butter adds a rich, subtly sweet flavor. Choose based on personal taste or what you have on hand.

Why chill the Empanada Dough before rolling?

Chilling the Empanada Dough relaxes the gluten, which makes it easier to roll out and less likely to spring back. It also helps keep the butter cold, which in turn leads to a flakier, more delicate crust when baked or fried. Don’t skip this step if you want truly memorable empanadas!

How do I keep Empanada Dough from sticking?

To make rolling a breeze, dust your work surface and rolling pin with flour or sandwich each dough ball between parchment paper sheets before rolling out. This keeps your Empanada Dough from sticking and ensures lovely, even rounds every time.

Final Thoughts

If you’re new to homemade Empanada Dough, you’ll be amazed at how rewarding and delicious the results can be. With just a few ingredients and some simple steps, you can create golden, flaky pastries perfect for any filling or gathering. Give it a try—you’ll be hooked after the very first batch!

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