Empanada Dough

Empanada Dough

Flaky, sturdy dough that folds easily and holds a savory or sweet filling without splitting.

Total 50 min Makes 16 empanada discs Calories 180/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This versatile empanada dough comes together with flour, cold butter, and a splash of white vinegar for a tender yet sturdy crust. It rolls out easily, crimps into a tight seal, and bakes or fries to a flaky, golden finish. Use it as the base for empanadas filled with beef, chicken, cheese, or fruit.

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup unsalted butter, cold and cubed
  • 1 large egg
  • 1 tablespoon white vinegar
  • 1/2 cup cold water, plus more as needed

Method

  1. In a large bowl, whisk together the flour, salt, and baking powder.

  2. Add the cold cubed butter and work it into the flour with your fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized bits of butter.

  3. In a small bowl, whisk together the egg, vinegar, and cold water.

  4. Pour the egg mixture into the flour mixture and stir with a fork until a rough dough forms, adding more cold water a tablespoon at a time if the dough is too dry.

  5. Turn the dough onto a lightly floured surface and knead gently for 1 minute, just until it comes together smoothly. Avoid overworking it.

  6. Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate to firm up and relax the gluten.

  7. Divide the chilled dough into 16 equal portions and roll each into a ball.

  8. On a lightly floured surface, roll each ball into a 5 to 6-inch circle, about 1/8 inch thick, stacking finished discs between sheets of parchment paper.

  9. Use the discs immediately for filling and shaping empanadas, or refrigerate covered for up to 2 days.

Rate this recipe

★ 4.8 (1)

Empanada Dough

This versatile empanada dough comes together with flour, cold butter, and a splash of white vinegar for a tender yet sturdy crust. It rolls out easily, crimps into a tight seal, and bakes or fries to a flaky, golden finish. Use it as the base for empanadas filled with beef, chicken, cheese, or fruit.

50 min 16 empanada discs 180 cal

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup unsalted butter, cold and cubed
  • 1 large egg
  • 1 tablespoon white vinegar
  • 1/2 cup cold water, plus more as needed

Method

  1. 1

    In a large bowl, whisk together the flour, salt, and baking powder.

  2. 2

    Add the cold cubed butter and work it into the flour with your fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized bits of butter.

  3. 3

    In a small bowl, whisk together the egg, vinegar, and cold water.

  4. 4

    Pour the egg mixture into the flour mixture and stir with a fork until a rough dough forms, adding more cold water a tablespoon at a time if the dough is too dry.

  5. 5

    Turn the dough onto a lightly floured surface and knead gently for 1 minute, just until it comes together smoothly. Avoid overworking it.

  6. 6

    Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate to firm up and relax the gluten.

  7. 7

    Divide the chilled dough into 16 equal portions and roll each into a ball.

  8. 8

    On a lightly floured surface, roll each ball into a 5 to 6-inch circle, about 1/8 inch thick, stacking finished discs between sheets of parchment paper.

  9. 9

    Use the discs immediately for filling and shaping empanadas, or refrigerate covered for up to 2 days.