Delicious Homemade Empanada Dough Recipe You’ll Love

There’s something truly satisfying about making your own dough from scratch, especially when it’s for something as delicious as empanadas. This homemade empanada dough recipe is straightforward, forgiving, and results in a tender, flaky crust that perfectly complements any filling you choose. Whether you’re new to baking or an experienced home cook, you’ll find that crafting this dough is a rewarding process.

this Recipe

By mastering homemade empanada dough, you’ll unlock endless possibilities for appetizers or snacks that impress family and friends. Let’s dive into making this simple dough that’s the perfect canvas for all your favorite savory or sweet fillings.

Why You’ll Love This Recipe

• Uses common pantry ingredients for easy prep
• Produces a tender yet flaky pastry every time
• Versatile for both savory and sweet empanadas
• Can be made ahead and stored or frozen
• Simple enough for beginners but satisfying for pros

Ingredients

Gather these basic ingredients to make the perfect homemade empanada dough. This recipe yields about 12 medium-sized empanadas.

• 3 cups all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 2/3 cup cold water
• 1 tablespoon white vinegar or apple cider vinegar

Recipe Details

• Prep Time: 20 minutes
• Cook Time: Varies depending on filling (dough baking 15-20 minutes)
• Total Time: 20 minutes (dough only)
• Servings: Makes dough for about 12 empanadas
• Calories: Approximately 150 per empanada dough shell

How to Make Homemade Empanada Dough

1. In a large bowl, whisk together the 3 cups flour and 1 teaspoon salt to evenly distribute the salt.
2. Add the cold, cubed 1/2 cup butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
3. In a separate small bowl, whisk together the 1 large egg, 2/3 cup cold water, and 1 tablespoon vinegar.
4. Gradually pour the wet ingredients into the flour mixture, stirring with a fork until a rough dough forms. Avoid overmixing to keep the dough tender.
5. Turn the dough onto a lightly floured surface and knead gently just until it comes together into a smooth ball, about 5-6 turns.
6. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to relax the gluten and firm the butter.
7. When ready, roll the chilled dough out on a floured surface to about 1/8-inch thickness, then cut into 5-6 inch rounds for empanadas.
8. Fill with your favorite savory or sweet filling, seal the edges by folding and crimping with a fork or your fingers, and bake at 375°F for 15-20 minutes until golden brown.

Tips for the Best Results

• Keep the butter and water cold to achieve a flaky texture.
• Don’t overwork the dough; knead just enough to combine.
• Resting the dough in the fridge helps prevent shrinkage when baking.
• Roll dough evenly for consistent cooking and crispiness.
• If dough cracks when folding, slightly moisten edges with water to help seal.

Storage and Reheating

You can store homemade empanada dough wrapped tightly in plastic wrap in the refrigerator for up to 2 days. For longer storage, freeze the dough for up to 3 months—thaw overnight in the fridge before using.

Reheat baked empanadas in a preheated 350°F oven for 8-10 minutes to restore crispness. Avoid microwaving as it can make the dough soggy.

Frequently Asked Questions

Can I substitute butter with shortening or oil?

Butter is preferred for its flavor and flakiness, but you can substitute shortening for a slightly different texture. Oil is not recommended as it can make the dough less flaky and tougher to handle.

Is vinegar necessary in the dough?

Yes, vinegar helps tenderize the dough by inhibiting gluten formation, resulting in a more tender and flaky crust. You can use white or apple cider vinegar without noticeable taste changes.

Can I make this dough gluten-free?

You can try gluten-free flour blends, but texture and handling will differ. It’s best to use a blend formulated for baking and add xanthan gum as directed for elasticity.

How thick should I roll the dough?

Roll the dough to about 1/8-inch thick for an ideal balance of sturdiness and flakiness. Thinner dough may tear, and thicker dough can be doughy after baking.