How to Make Empanada Dough From Scratch
Hola, friends! If you’ve ever bitten into a warm, golden empanada and wondered how to make that perfectly flaky, tender crust at home, you’re in the right place.
This Empanada Dough recipe is a family favorite that always brings me back to my mama’s kitchen in sunny Orlando, where the smell of butter, flour, and love filled the air.
My abuela used to say that empanadas are little pockets of happiness, and she was right. Whether you fill them with seasoned beef, cheese, or veggies, the magic begins with the dough. This recipe is simple, foolproof, and ready to wrap around your favorite fillings.
Quick Recipe Overview
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Chill Time | 30 minutes |
| Total Time | 1 hour 15 minutes |
| Yield | 22–25 empanadas |
| Cuisine | Mexican, Puerto Rican, Tex-Mex |
| Difficulty | Medium |
| Method | Mixing & Baking or Frying |
Why You’ll Love This Recipe
- Flaky and Buttery: Every bite melts in your mouth with crisp, tender layers.
- Customizable: Works for both savory and sweet fillings, from beef to guava and cheese.
- Make Ahead Friendly: Chill or freeze for easy prep later.
- Versatile Cooking Methods: Bake or fry depending on your preference.
- Authentic Texture: Soft on the inside, golden on the outside, just like abuela made.
Empanada Dough (Flaky & Homemade)
- Total Time: 1 hour 15 minutes
- Yield: 22–25 empanadas 1x
Description
This homemade Empanada Dough is buttery, flaky, and easy to make from scratch. Perfect for baking or frying, it’s the base for any filling you love, from savory meat to sweet fruit.
Ingredients
- 4 cups all-purpose flour
- 14 tablespoons cold unsalted butter (or lard), cut into cubes
- 1/2 teaspoon salt
- 1/2 to 3/4 cup warm water (or milk)
- 1 egg, whisked and at room temperature
- Optional Egg Wash:
- 1 egg
- 2 tablespoons water
Instructions
1. In a large bowl, mix flour and salt. Cut in butter using a pastry cutter, fork, or your hands until crumbly.
2. Add 1/2 cup water and the egg, mixing until clumpy dough forms.
3. Transfer to a floured surface and knead for 5 minutes until smooth. Add more water if needed.
4. Wrap dough tightly in plastic wrap and chill for 30 minutes to 2 hours.
5. Divide into 22–25 pieces, roll into balls, and flatten into 5–6 inch circles with a rolling pin or tortilla press.
6. Add 2–3 tablespoons filling to each round, fold, and seal edges with a fork or crimp by hand.
7. To bake, preheat oven to 375°F, brush with egg wash, and bake 25–27 minutes until golden. Cool 10 minutes before serving.
8. To fry, heat 1 inch of oil over medium-high heat and fry 2–3 minutes per side until golden. Drain on paper towels.
Notes
Use the dough immediately or refrigerate up to 2 days. Freeze rolled discs between parchment paper for up to 3 months. Always chill dough before rolling for the flakiest texture. Do not overfill empanadas to prevent leaks.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner Ideas
- Method: Mixing and Baking or Frying
- Cuisine: Mexican, Puerto Rican, Tex-Mex
Nutrition
- Serving Size: 1 empanada disc
- Calories: 149
- Sugar: 0.1
- Sodium: 57
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0.3
- Carbohydrates: 17
- Fiber: 1
- Protein: 3
- Cholesterol: 27
Ingredients
- 4 cups all-purpose flour
- 14 tablespoons cold unsalted butter (or lard), cut into cubes
- ½ teaspoon salt
- ½ to ¾ cup warm water (or milk)
- 1 egg, room temperature and whisked
Optional Egg Wash
- 1 egg
- 2 tablespoons water
Ingredient Tips
| Ingredient | Tip Example |
| Butter or Lard | Use very cold butter for flakier layers. Lard adds authentic Latin flavor. |
| Flour | All-purpose flour gives the perfect balance of softness and structure. |
| Egg | Helps bind the dough and adds richness to the texture. |
| Water or Milk | Add slowly to control moisture and consistency. |
| Salt | Brings out the buttery flavor and balances sweetness or spice. |
Step-by-Step Instructions
- Prepare the Dough: In a large bowl, combine flour and salt. Add the cold butter cubes and cut them into the flour using a pastry cutter, fork, or your hands until crumbly.
- Add Wet Ingredients: Pour in ½ cup of warm water and the whisked egg. Mix until clumpy dough forms.
- Knead: Transfer the dough to a floured surface. Press and knead for about 5 minutes until smooth and elastic. If dry, add up to ¼ cup more water.
- Chill the Dough: Wrap the dough tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes or up to 2 hours to relax the gluten and keep the butter firm.
- Roll and Cut: Divide the chilled dough into 22–25 pieces (about 1.5 oz each). Roll each piece into a ball, then flatten into a 5–6 inch circle using a rolling pin or tortilla press.
- Fill and Fold: Place 2–3 tablespoons of your favorite filling in the center. Fold the dough over and seal the edges with a fork or twist for a traditional empanada crimp.
- Choose Your Cooking Method:
- To Bake: Preheat the oven to 375°F. Whisk egg and water for the egg wash. Brush empanadas and bake for 25–27 minutes until golden. Cool 10 minutes before serving.
- To Fry: Heat 1 inch of oil in a skillet over medium-high heat. Fry 2–3 empanadas per batch for 2–3 minutes per side until golden. Drain on paper towels.
Helpful Tips
- Chill the dough before rolling for maximum flakiness.
- Don’t overfill to avoid leaks while baking or frying.
- Use a spatula to transfer hot empanadas to a cooling rack to prevent soggy bottoms.
- Roll dough evenly for consistent baking and texture.
Expert Tips for the Best Results
- Temperature Matters: Keep butter cold for flaky layers and tender dough.
- Egg Wash for Shine: Adds a golden, bakery-style finish to baked empanadas.
- Flour the Surface: Lightly dust to prevent sticking while rolling.
- Rest Time: Allow dough to chill and rest for 30 minutes before shaping.
Recipe Variations
- Whole Wheat Empanadas: Substitute half of the flour for whole wheat for a nuttier taste.
- Sweet Dough: Add 1 tablespoon sugar for dessert empanadas.
- Gluten-Free Version: Use a gluten-free flour blend with xanthan gum.
- Cheese-Stuffed Empanadas: Mix queso fresco and mozzarella for a gooey filling.
Make Ahead & Freezer Tips
To Refrigerate: Keep unrolled dough wrapped in plastic up to 2 days. Let it rest 20 minutes at room temperature before rolling.
To Freeze: Stack rolled discs with parchment between each, wrap tightly, and store up to 3 months. Thaw in the fridge overnight before using.
Serving Suggestions
Serve empanadas warm with chimichurri, salsa verde, or guacamole. For dessert versions, dust with cinnamon sugar or drizzle with dulce de leche.
Pairing Ideas
Enjoy with cold horchata, agua fresca, or a cup of hot café de olla. For dinner, pair savory empanadas with a side salad or Mexican rice.
Storage and Reheating Tips
Store leftovers in the refrigerator for up to 3 days. Reheat baked empanadas in a 350°F oven for 10 minutes or air fryer for 5 minutes until crisp again. Avoid microwaving to prevent sogginess.
Frequently Asked Questions (FAQs)
1. Can I use store-bought dough instead?
Yes, but homemade dough has better texture and flavor. Store-bought pastry works in a pinch.
2. How do I keep my empanadas from opening while cooking?
Seal the edges well and avoid overfilling. Use a fork or twist the edges tightly.
3. Can I make the dough ahead of time?
Yes, refrigerate for up to 48 hours or freeze for 3 months. Thaw overnight before use.
4. Can I bake and fry the same dough?
Absolutely. This dough works perfectly for both methods, depending on your preference.
5. Why is my dough cracking?
It may be too dry. Add a tablespoon of water at a time until it’s smooth and pliable.
6. How thick should I roll the dough?
About ⅛ inch thick for balanced flakiness and strength to hold the filling.
7. What fillings work best?
Traditional beef, chicken, or cheese fillings are delicious, but you can try sweet plantain, black bean, or even guava and cheese.
Nutrition Info
| Serving Size | 1 empanada disc |
| Calories | 149 kcal |
| Protein | 3 g |
| Carbohydrates | 17 g |
| Fat | 8 g |
| Saturated Fat | 5 g |
| Unsaturated Fat | 4 g |
| Cholesterol | 27 mg |
| Sodium | 57 mg |
| Fiber | 1 g |
| Sugar | 0.1 g |
Disclaimer: Nutrition facts are estimated and may vary based on specific ingredients used.
Author’s Note
Making empanada dough from scratch is a simple act of love that connects generations. I still remember rolling dough beside my abuela, learning to crimp the edges perfectly and sneak little bites of buttery dough when she wasn’t looking. Now, every time I make this recipe, I feel her warmth in my kitchen.
Final Thoughts
This Empanada Dough recipe is flaky, buttery, and foolproof, making it perfect for any filling you crave. Once you try it, you’ll never want store-bought again. If you loved this, you’ll also enjoy my Chicken Gloria Casserole for another comforting, family-style dinner full of flavor and heart.
