empanadas dough recipe
The Best empanadas dough recipe
I love this recipe because it’s versatile. You can fill them with anything—spiced meat, cheese, or even just leftover veggies and rice. They’re great for meal prep, too, because they freeze well and reheat perfectly. And honestly, the health benefits are kind of neat. The dough is made with whole wheat flour, which keeps you full longer, and the filling can be packed with protein and fiber if you choose the right ingredients. It’s not a super indulgent recipe, but it’s still a crowd-pleaser, and that’s what matters most. Plus, there’s something comforting about making something from scratch, even if it’s just for a quick snack or a weekend meal.
Classic Empanada Dough Recipe
A simple, flaky dough perfect for stuffing with savory fillings. This recipe yields enough for four handheld empanadas.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp cold butter
- 1 large egg
- 1/4 cup ice water
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. -
2
In a bowl, whisk together flour, salt, and sugar. -
3
Cut cold butter into small cubes and sprinkle over the flour. Stir until mixture resembles coarse crumbs. -
4
Add the egg and ice water, then gently mix with a fork until a dough forms. -
5
Turn dough onto a lightly floured surface and knead for 2–3 minutes until smooth. Divide into four equal pieces. -
6
Roll each piece into a 6-inch circle. Place on the baking sheet.
🔧Equipment
- Mixing bowl
- Rolling pin
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Empanada Dough Recipe Works
❓ Frequently Asked Questions About Empanada Dough
How do I adjust the dough if I don’t have a food processor?
You can mix the dough by hand using a large bowl. Combine the flour, salt, and cold water, then knead for about 8–10 minutes until smooth and elastic. If the dough feels sticky, add a few more tablespoons of flour until it holds its shape when pressed lightly.
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Why does my dough sometimes turn out too sticky or too dry?
Sticky dough happens if you add too much water, while dry dough comes from not enough. For sticky dough, gently knead in a little more flour (just a teaspoon at a time) until it’s just moist enough to handle. For dry dough, lightly dampen your hands before shaping to prevent cracking.
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Can I use a different type of flour for the empanada dough?
All-purpose flour works best for this recipe, but you can experiment with bread flour for a slightly firmer texture or whole wheat flour for a nuttier flavor—just ensure it’s fine-ground and blends well with the other ingredients.
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How long should I rest the dough before rolling it out?
Let the dough rest for at least 30 minutes at room temperature. If you’re short on time, you can refrigerate it for up to 2 hours to help it relax and prevent tearing when rolling.
