empanada dough recipe
The Best empanada dough recipe
I also love how empanada dough is surprisingly healthy compared to some other baked goods. The flour and fat give it that satisfying texture, but you can make it lighter by using whole wheat or reducing the oil a little. Plus, the filling inside can be packed with protein and veggies—like spinach and feta or sweet potatoes and black beans—so it’s a balanced meal in one handheld treat. My kids actually think they’re “healthy snacks” now, which is a win because I don’t have to explain why they’re good for them. And honestly, the dough’s simplicity means you can make a big batch and freeze extras for later, so it’s practical too. Whether you’re feeding a crowd or just treating yourself to a little indulgence, this recipe delivers without all the fuss.
Classic Empanada Dough Recipe
A simple and versatile dough recipe to make traditional empanadas. Perfect for filling with savory or sweet ingredients.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet (7g) active dry yeast
- 1 cup warm water (about 110°F)
- 1 large egg
- 2 tbsp olive oil
- 1/2 cup grated cheese (cheddar or mozzarella)
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped bell peppers
👨🍳Directions
-
1
In a mixing bowl, dissolve yeast and sugar in warm water. Let it sit for 5 minutes until foamy. -
2
In another bowl, whisk together flour, salt, and any optional add-ins (if using). -
3
Pour the yeast mixture into the flour mixture and stir until a shaggy dough forms. -
4
Add the egg and olive oil, then knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. -
5
Cover the dough with a damp towel and let it rest in a warm place for 1 hour, or until doubled in size. -
6
Preheat oven to 375°F (190°C). Roll out the dough to about 1/4-inch thickness on a floured surface. -
7
Cut circles or shapes for the empanadas, leaving a small border for sealing.
🔧Equipment
- Mixing bowl
- Stand or hand mixer
- Rolling pin
- Cutting board
- Pastry brush
- Oven
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Tips
- For a flakier texture, chill the dough for 30 minutes before rolling.
- Substitute whole wheat flour for a healthier option, but expect a denser dough.
- Use a mix of olive oil and melted butter for a richer flavor.
Storage
- Store the dough in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Watch Video Of How Classic Empanada Dough Recipe Works
❓ Frequently Asked Questions About Empanada Dough
1. What is the best way to measure the flour for empanada dough if I don’t have a kitchen scale?
To measure flour accurately without a scale, use the “cup and spoon method”: Scoop flour into a dry measuring cup, then level it off with a knife. For a rough estimate, 1 cup of all-purpose flour (about 120–125g) is typically needed per 1–1.5 cups of water for empanada dough. Alternatively, use the “dry-pack method” by spooning flour into the cup and packing it down lightly.
2. Why does my empanada dough turn out sticky or difficult to roll?
Sticky dough usually happens due to overhydration or insufficient kneading. Ensure you’re using the correct ratio of flour to water (about 1:1 or 1.2:1 for all-purpose flour). If the dough feels too wet, add 1–2 tablespoons of flour at a time while kneading until it holds shape. Overworking the dough can also make it tough, so knead just until smooth and elastic.
3. Can I use a food processor to make empanada dough instead of kneading by hand?
Yes, a food processor can save time, but the texture might differ slightly. Pulse the flour and water in short bursts, then knead the dough by hand for 2–3 minutes to develop gluten properly. Avoid over-processing, as it can create a grainy texture. For best results, use the “pulse” function and then hand-knead lightly.
4. What’s the secret to preventing empanada dough from shrinking or tearing when filling and sealing?
To avoid shrinking or tearing, ensure your dough is chilled before filling (at least 30 minutes in the fridge). This makes it more pliable. Use a sharp knife or dough cutter to trim excess dough neatly, and press the edges firmly with your fingers or a fork to seal. If the dough is too thin, roll it slightly thicker before filling, then trim excess afterward.
5. How long should I rest the dough after kneading before shaping empanadas?
Let the dough rest for at least 30 minutes (or up to 1 hour) at room temperature before shaping. This relaxes the gluten, making it easier to roll and cut. If you’re making dough ahead, refrigerate it for up to 24 hours—just let it sit at room temperature for 10–15 minutes before using. Overworking the dough during shaping can lead to a tough texture.
