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Homemade empanada dough is easy to prepare - and makes the best empanadas! I'll show you how to make an Easy Empanada Dough Recipe you can use with any filling, savory or sweet. It's flaky, buttery, and so delicious!
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Empanadas are a staple at my house. My family is wild about them! I've made everything from savory to sweet empanadas, with classic flavors like beef and chicken, to adventurous ones like caramel apple and pumpkin.
While you can use store-bought empanada discs like Goya, I love to use this homemade recipe for empanada dough instead. There is nothing like the taste and texture of fresh empanada dough! They're so buttery and flaky.
You can use this easy empanada dough recipe for fried or baked empanadas, and customize it to suit savory or sweet pastries. It's the perfect empanada dough!
Ingredients for Empanada Dough
| Ingredient | Notes & Substitutions |
|---|---|
| All-Purpose Flour | I'm using regular all-purpose flour for this recipe. I have not tested this recipe with gluten-free flour; you'll most likely have to adjust the ratio if you do. |
| Butter | Cut the butter into small pieces. For best results, make sure to use unsalted butter to avoid over-salting the dough. |
| Egg | I always recommend using farm fresh eggs, when possible. They make a difference! |
| Water | Just plain, tasty water. 🙂 |
| Salt | Kosher salt or sea salt flakes work best. |
Extra Ingredients Note: If you're making sweet empanada dough, you will also need sugar.
How to Make Empanada Dough
- Add flour, butter cut into small pieces, egg, water, and a pinch of salt to a food processor fitted with a dough blade. Pulse until the mixture resembles coarse crumbs. *For sweet empanada dough, add ½ cup of sugar.
- Wrap the ball of dough tightly in the plastic wrap and place it in the refrigerator for 30 minutes.
- After 30 minutes, remove the dough from the fridge. Sprinkle some flour on a clean surface and roll out the dough as thinly as possible with a floured rolling pin.
- Use a 5-inch round bowl or plate to cut discs from the dough. The dough must be formed into a ball and rolled out several times to cut all the rounds.
- Store or use immediately.
Filling the Empanadas
- Fill with no more than two tablespoons of preferred filling when ready to fill to prevent bursting and make the empanadas easier to seal.
- Seal the edges by rolling or pinching the edges with your fingers or pressing down on the edges with the tines of a fork.
- Brush with egg wash (beaten egg mixed with water) for best results.
Isabel's Top Tips for Making Empanada Dough
- Refrigerating the dough for 15-30 minutes before using it will result in flakier dough because the gluten in the dough relaxes.
- You can also refrigerate empanadas after sealing them. Do this for 30 minutes and they will hold their shape better.
- Use the dough as soon as you make it so it doesn't crack, or store it in the refrigerator wrapped tightly in plastic for no more than 1-2 days.
- Always brush your empanadas with a bit of egg wash for golden brown pastries. Egg wash is a mixture of beaten egg and water.
- Using a food processor makes mixing the dough easier, but it isn't necessary. You can mix the dough by hand, as well.
- Generally, 375°F (190°C) will be perfect for baking empanadas. They're ready to take out of the oven when they're golden brown all over.
FAQ
You can use this empanada dough for either fried or baked empanadas - it works for both.
Baking uses less oil and is therefore a little more wholesome than frying, but as far as taste goes, they're both delicious. It isn't difficult to make crispy, satisfying empanadas using your oven. Honestly, I like them both ways, and so does my family.
There are multiple ways to seal empanada dough, depending on preference. I prefer to use a fork to crimp the edge. You can crimp the edges of the pastries using a fork by simply pressing along the edges with the tines, fold the edges with your fingers in a purse-like shape, or simply roll the edges.
No matter which method you use, brush the inside edge with a bit of water or egg wash to help seal the empanadas closed. Be sure not to over-stuff your pastry with filling or it may burst when baking or make it hard to seal.
If your dough cracks, there isn't enough moisture in the dough mixture. Excess flour or under-kneading the dough will cause it to crack. Make sure to measure your ingredients carefully; you may want to sift the flour.
I would advise against rolling the dough thin - if it's too thin, it won't be able to hold up to the fillings, which might lead to burst open empanadas. If you want the empanadas a little crispier, definitely use that egg wash. It makes a difference!
Absolutely. Allow them to cool, then place the empanadas on a parchment-lined baking sheet. Add the baking sheet to the freezer and allow the empanadas to freeze. Once they're frozen, transfer them to a freezer-safe container such as freezer bags.
By flash freezing them this way, they won't stick together in the freezer, and you can take out only what you need.
Yes, you could use this dough to make other pastries. It's a great dough! For sweet pastries, just be sure to add in the half cup of sugar.
Top Reviews
This is a very nice dough to work with. Soft, and the scraps reroll nicely.
I do it by hand because I hate the gluten buildup using a machine, so I found you end up needing a lot more water (not unusual). I used the scraps to make a super simple peach tart/roll, and found the dough didn't have the usual chew of overworked dough.
I'm very glad to have found this. - CB
I will never use another dough recipe. I tried it and it came out perfect. I has the perfect pull to it. Thank you for this awesome recipe. - Jillian on Pinterest
See them all here→ or keep scrolling to the comments section below! I appreciate all of the amazing reviews on this recipe.
How to Store Empanada Dough
To store leftover empanada dough, wrap it tightly with plastic and place it in the fridge for no more than 1-2 days. If possible, it's better to use the dough immediately.
How to Freeze Empanada Dough
The best way to freeze empanada dough is to form discs and then stack them with a piece of parchment paper in between each disc. Store them in a freezer bag labeled with the date. When ready to use, let them thaw for about 20 minutes. Dough lasts about three months in the freezer.
You can fill your empanadas any way you like. There are endless options to choose from! These are some of my favorite, easy-hand pie recipes you can make using my empanada dough recipe. Leftover ham is also a great option for filling empanadas.
Empanada Dough Recipe
Equipment
- Food processor (optional)
- 5 to 6 inch round bowl or plate
Ingredients
- 2½ cups all-purpose flour - plus more for sprinkling
- 1 stick butter - cold and cut into pieces
- 1 egg - beaten
- ¼ cup cold water
- 1 pinch salt
Add for sweet empanadas
- ½ Tablespoon granulated sugar
Instructions
- Add 2½ cups all-purpose flour, 1 stick butter, 1 egg, ¼ cup cold water, and 1 pinch salt to a food processor fitted with a dough blade. Pulse until the mixture resembles coarse crumbs. See notes if mixing by hand.1 stick butter,1 egg,¼ cup cold water,1 pinch salt,2½ cups all-purpose flour
- Pour dough mixture onto a sheet of plastic wrap. Use your hands to form the mixture into a ball. Once shaped, wrap tightly and refrigerate for 30 minutes.
- Remove the dough from the fridge. Sprinkle some flour onto a clean surface and roll out the dough as thinly as possible with a floured rolling pin.
- Use a 5 or 6-inch round bowl or plate to cut discs from the dough by running the knife around the bowl. As you run out of dough, form it into a ball and roll it out again to cut more discs until all the dough is used.
- Store or use immediately. Fill with no more than 2 tablespoons of preferred filling when ready to fill, to prevent bursting and make the empanadas easier to seal.
- Seal by rolling or pursing the edges with your fingers, or pressing down on the edges with the tines of a fork. Brush with egg wash (beaten egg mixed with water) for best results.
Notes
- Note: nutritional value is not calculated to include optional sugar.
- Using a fork, a pastry cutter, or your hands, cut the cold cubed butter into the flour until it resembles coarse crumbs. Sprinkle in the salt and give it a stir.
- Add water and egg and mix until it forms a dough. Knead to form a ball on the counter for about 5 minutes.
- Follow the instructions in the recipe card to roll out the dough and cut into discs. Enjoy!
Paul Enciso says
There is no baking nor frying temperature given/ shown.
Em Beitel says
Hi Paul! How long you cook them for varies depending on the filling. This is an easy dough recipe to use for empanada recipes of all kinds. For baking, that's generally in the range of 350 to 375 degrees Fahrenheit. If you're frying them, you want the dough to be crispy golden-brown all over (but you most likely want your filling to be cooked already). Thank you for your question and I hope this helps!
Ben says
Hi Isabel……the Empanada Dough recipe is fantastic!!! So easy plus soooo tasty! Two questions for you: could chopped green onions be added to the dough during the last dough machine pulse; and what other ingredient could be added to the “over-the-moon” tasty Shrimp Empanada filling? Fresh spinach leaves or possibly a small can (127ml/4.5oz) of Old El Paso chopped green chillies? Thank You so much and please keep these wonderful recipes coming !!!
Em Beitel says
Hi Ben! Thank you so much for your question! I checked with Isabel on this and although we think the green onions could be added to the dough, they might be better added to the filling. Not sure how well they would do mixed into the dough itself. As for the other ingredients, you could try adding spinach and green chilies, but we've never tried it so we're not sure how the flavor would be! So glad you enjoy our recipes - please feel free to ask any other questions or leave a comment any time. Take care!
Megan says
I’ve heard that some empanada recipes also include vinegar? Your thoughts?
Thank you 🥟:).
Em Beitel says
Hi Megan! I have heard vinegar makes the dough a bit easier to work with, but I personally haven't faced any issues without it. If you're going to include vinegar, use a very small amount - no more than 1 Tablespoon. Enjoy!
CJ says
Sounds so good! Definitely want to try making. Oh the possibilities!!!! Thank You!
Isabel Laessig says
Thanks so much, CJ! I'm always testing new empanadas with this dough. It's just too fun.
Charlene castillol says
Great recipes thank you
Em Beitel says
Thanks so much, Charlene!
Nina says
Do you have to flip over empandas when baking them? Also what is a good time and temp to bake them at? Thank you so much can't wait to make them.
Isabel Laessig says
Hi Nina! So excited for you to try it out! I have a recipe for Baked Empanadas if you'd like to give those a try. It covers all of the instructions you'll need for baking them. Enjoy!
CB says
This is a very nice dough to work with. Soft, and the scraps reroll nicely.
I do it by hand because I hate the gluten buildup using a machine, so I found you end up needing alot more water (not unusual). I used the scraps to make a super simple peach tart/roll, and found the dough didn't have the usual chew of overworked dough.
Im very glad to have found this.
Isabel Laessig says
Thank you so much, CB. This really made my day.