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Simple Empanada Dough for Baking

Simple Empanada Dough for Baking

Erica Dinho
5 from 69 votes
Course Appetizer
Cuisine Colombian
Servings 12 servings


  • 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


  • 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.
Keyword empanadas
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