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