mexican empanada dough recipe

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The Best mexican empanada dough recipe

I’ve always been fascinated by the rich culinary heritage of Mexico, and the empanada dough recipe is one of my favorites to share with my family. The first time I tried making empanadas was when I was a teenager, and it was love at first bite.

My mom had brought back a recipe from her travels to Mexico, and we would spend hours in the kitchen rolling out the dough and filling it with all sorts of delicious ingredients. As I got older, I began to experiment with different fillings and flavors, but the traditional Mexican empanada dough recipe remains one of my go-to’s for any occasion.

There’s something special about watching the dough come together, feeling the texture of the flour and lard as it’s kneaded into submission… the smell of baking empanadas wafting through the house is like a warm hug on a cold day.

My kids adore helping me in the kitchen, and they love getting their hands dirty with the sticky dough. It’s become a fun family tradition for us to make empanadas together, whether it’s for a special dinner or just a quick weeknight meal.

And let’s not forget about the health benefits – using lard instead of butter keeps things nice and moist without adding extra calories. The best part?

This dough recipe is ridiculously easy to make ahead of time and freeze for later use. It’s perfect for busy weeknights or when you need to prep meals for a big gathering…

Mexican Empanada Dough Recipe

4.9 from 1133 votes

This recipe for Mexican empanada dough is a versatile base for various fillings. The dough is easy to make and results in flaky, golden pastries.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups flour
1 tsp salt
1/2 cup cold unsalted butter, cubed
1/2 cup cold water
1 egg
1 tbsp vinegar

👨‍🍳Directions

1In a large mixing bowl, combine flour and salt.
2Add cold cubed butter to the flour mixture.
3Use a pastry blender or fork to cut the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
4This step is crucial for achieving a flaky texture.
5In a separate small bowl, mix together cold water, egg, and vinegar.
6Gradually add the liquid mixture to the flour mixture, stirring gently with a fork until the dough just comes together.
7Be careful not to overmix.
8The dough should be slightly sticky but manageable.
9If the dough is too dry, add a bit more water; if it is too sticky, add a bit more flour.
10Turn the dough out onto a lightly floured surface and knead gently a few times until it forms a cohesive ball.
11Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
12This resting period allows the gluten to relax, making the dough easier to roll out.
13Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
14On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
15Use an empanada cutter or a glass to cut out circles about 4-5 inches in diameter.
16You should be able to get about 8-10 circles from this dough, depending on the size of your cutter.
17Place a small amount of your desired filling in the center of each dough circle.
18Fold the dough over the filling to create a half-moon shape, and press the edges together to seal.
19Use a fork to crimp the edges, ensuring a tight seal.
20This will prevent the filling from leaking out during baking.
21Place the empanadas on the prepared baking sheet, leaving about 1 inch between each one.
22Brush the tops lightly with a bit of beaten egg or milk for a golden finish.
23Bake in the preheated oven for 25-30 minutes, or until the empanadas are golden brown and the dough is cooked through.
24You can check for doneness by gently tapping the bottom of an empanada; it should sound hollow.
25Remove the empanadas from the oven and let them cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
26This allows the filling to settle and makes them easier to handle.
27Serve warm or at room temperature, depending on your preference.

🔧Equipment

Mixing bowl
Pastry blender or fork
Rolling pin
Empanada cutter or glass
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a vegan version, use a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) instead of a regular egg. Adjust the filling to your preference, such as ground beef, chicken, or vegetables.

Watch Video Of How Mexican Empanada Dough Recipe Works

This Mexican Empanada Dough Recipe is always a hit with my family and friends. It’s perfect for any occasion, from casual weeknight dinners to family gatherings and holiday celebrations.

You can store any leftover empanadas in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

You can also reheat them in a toaster oven or air fryer for a quick and easy snack. Serve them with your favorite salsas, guacamole, or a side of rice and beans for a complete meal.

This recipe is versatile, delicious, and sure to be a crowd-pleaser. It’s a great way to enjoy traditional Mexican flavors with your loved ones.

❓ Frequently Asked Questions About Mexican Empanada Dough

What type of flour should I use for the Mexican Empanada Dough?

You can use all-purpose flour for a classic texture. However, for a healthier option, you can substitute up to half of the all-purpose flour with whole wheat flour. This will add more fiber and nutrients to your dough.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 3 days. Just wrap it tightly in plastic wrap or place it in an airtight container. When you’re ready to use it, let it sit at room temperature for about 30 minutes to make it easier to roll out.

What are some popular fillings for Mexican Empanadas?

There are many popular fillings for Mexican Empanadas. Some of the most common include ground beef or chicken with spices, black beans and corn, cheese and jalapeños, or even sweet fillings like fruit preserves or dulce de leche for a dessert option. You can get creative and use whatever ingredients you have on hand or whatever your family prefers.

How do I seal the empanadas so the filling doesn’t leak out?

To seal the empanadas, you can use a fork to press the edges together, creating a crimped effect. Alternatively, you can use your fingers to pinch the edges tightly. Make sure to press out any air pockets to prevent the filling from leaking.

Can I freeze the empanadas before baking?

Yes, you can freeze the empanadas before baking. Assemble the empanadas as directed and place them on a baking sheet lined with parchment paper. Freeze for about 2 hours, then transfer them to an airtight container or freezer bag. When you’re ready to bake, there’s no need to thaw them first. Just add a few extra minutes to the baking time.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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