Perfect home made dough for baked empanadas. This simple recipe can be use with your favorite savory or sweet fillings.
If making empanada dough from scratch intimidates you, don't let it!
What do you Need to Make this Recipe
This homemade empanada dough recipe requires only a handful of ingredients, all purpose flour, salt, egg, cold water and butter, and it comes together in under ten minutes!
I love using my food processor for my homemade dough because it is quicker and easier than making it using your hands. If you don't own a food processor or just prefer making it by hand, feel free. Follow the same directions, but use your hands instead of the food processor to mix the ingredients together.
How to Make Empanada Dough for Baking
Mix the flour and salt in the processor.
Add butter, egg and cold water to the flour mixture. Pulse until mixture resembles coarse crumbs.
Shape the dough into a ball and wrap dough with plastic.
Place in the fridge for about 30 minutes to 1 hour.
Roll the dough on a lightly floured work surface into a thin sheet and cut out discs using a large biscuit cutter.
Brush the edges of the empanada discs with the beaten egg to help better seal them.
Fold the empanada discs and seal the edges with a fork or your fingers. Brush the top of the empanadas with the rest of the beaten egg. Chill the empanadas for about 20 minutes.
Pre-heat the oven to 400 F and bake for 12-15 minutes or until golden.
This homemade empanada dough can also be prepared ahead of time, just seal tightly in plastic wrap and refrigerate for up to 2 days.
A good empanada is all about the crust for me. Learn how to make it, then choose from one of my delicious fillings:
S’mores Empanadas (See recipe here)
Guava Paste and Cheese Empanadas (See recipe here)
Dulce de Leche and Apple Empanadas (See recipe here)
Chicken, Mushrooms and Cheese Empanadas (See recipe here)
Simple Empanada Dough for Baking Recipe
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon of salt
- 1 stick of butter chilled and cut into small pieces
- 2 eggs Divided, one egg to seal the empnadas
- ¼ cup ice cold water
Instructions
- Mix the flour and salt in the processor.
- Add butter, egg and cold water to the flour mixture. Pulse until mixture resembles coarse crumbs.
- Shape the dough into a ball and wrap dough with plastic. Place in the fridge for about 30 minutes to 1 hour.
- Roll the dough on a lightly floured work surface into a thin sheet and cut out discs using a large biscuit cutter.
- Brush the edges of the empanada discs with the beaten egg to help better seal them.
- Fold the empanada discs and seal the edges with a fork or your fingers. Brush the top of the empanadas with the rest of the beaten egg. Chill the empanadas for about 20 minutes.
- Pre-heat the oven to 400 F and bake for 12-15 minutes or until golden.
Laura
Hi Erica, I just made this recipe and it turned out great! I was wondering if the dough can be kept in the fridge for maybe 24 hours before making them? I'd like to bring these to a party but don't have time to do all in one night.
Thanks!!
Laura
Erica Dinho
I always use it the same day, but should try it!
Lenoralee
Hi Erica, i was wondering how to double this recipe ? Thank you!
Adriana
Hi Erica
Great recipe thank you for it ! With love from Italy
Ron
I use a tortilla press that I normally used for corn tortillas and it works perfectly.
Anonymous
THANKS FOR THE DOUGH RECIPE AND MADE MY TUMMY SMILE
Anonymous
I made 10 very large ones, turn out very good my husband loved them
Heidy
What's the yield?
Courtneu
Is it okay if I use strawberry pie filling? I've been trying to figure out what to do with it that wasn't making a pie and love the idea of these. (Would it also be okay if I used a handover rather than a food processor? )
Angel Soto
The beef patty recipe looks good, I copy it down thanks I need to know where can I buy the squeeze r to squeeze the disc together?
Mark Merring
I bought some on Amazon
Melissa
Good evening Im not someone to like to prep dough or make it very often but I was craving something simple sweet and only using a little of home ingredients, followed instructions as is only added 1 TBSP of cinnamon and 2 TBSP of sugar to dry mix, even though I skipped the 20 min chilled when prepared they came out very good a bit crunchy at the edges and soft in the inside I used granny apples very good combination apples we're soft and left for 13 turned off oven still allowed them to sit 5 for min and ready thanks for the guidance and recipe made me look at dough in a new perspective
Mel
Gillian
Hi Erica can I make the empabadas then freeze them and bake later also what temperature should I use tks
Erica Dinho
Yes.
Sotty
Hi Erika
I live in Colombia now and being new what do they call all purpose flour here? Also what about what they call self raising flour here? I can't seem to figure it out
Hope you can help me out! Gracias
Anonymous
Erika,
Self-raising flour has salt and baking soda included to help dough raise when making things like bread.
PEG
WHAT DO U STUFF THESE WITH?
Melissa
You can use any stuffing, from fruit to veggies or meats depending on what your looking into making, it can be a dessert or lunch or even dinner meals, I made dessert used granny apples peeled and cut and they came out great apples are nice and soft and the dough is good, I added a little sugar after applying the egg yolk on empanadas
Cheryl
Hi Erica,
I was thinking about making these for my kids school lunches. Have you ever experimented with cooking then freezing them and eating them cold or at room temp?
Trying to put some variety in their lunch boxes and these can be filled with many flavors and fillings! Thanks for the recipe, I'm going to try it today!
Erica Dinho
No, I usually eat them the same day, or I freeze them uncooked, but you can try it!
Anonymous
Hi Erica, thank you for this wonderful recipe! I actually used it with the filling of your Colombian Empanadas, because I didn't want to have to fry them and it turned out absolutely delicious! I can't wait to try your Aji Picante recipe next, I imagine that's the only thing which can make these Empanadas even better:)
Warm greetings and a big dankeschön from Germany!
Zara
I chilled the dough overnight actually, but I will try adding a little more flour next time. Thanks for the reply.