Empanada Dough

12 discs | Ready in 20 Min.

– 2½ cups all-purpose flour plus more for sprinkling; or gluten-free flour alternative – 1 stick butter cold and cut into pieces – 1 egg beaten – ¼ cup water – 1 pinch salt


Add flour, butter, egg, water, and salt to food processor. Pulse to coarse crumbs.


Wrap dough tightly in plastic. Refrigerate 30 minutes.


Roll out dough thinly on floured surface. Use 5 to 6-inch round plate or bowl to cut discs in dough.


Store or use immediately. Fill with no more than 2 tablespoons preferred filling.


Seal by pursing edges with your fingers or crimping with a fork. Brush edges with egg wash for best results (beaten egg + water).


Use for your favorite empanada recipes!


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