My empanada dough recipe is easy to make using simple ingredients, and perfect to use for sweet or savory empanadas of all kinds.
Course Appetizer or main
Keyword empanada dough, empanada dough recipe
Prep Time 20minutes
Total Time 20minutes
Author Isabel Laessig
Food processor (optional)
5 to 6 inch round bowl or plate
2½cupsall-purpose flourplus more for sprinkling; or gluten-free flour alternative
1stickbuttercold and cut into pieces
Add for sweet empanadas
Add 2½ cups all-purpose flour, 1 stick cold butter cut into small pieces, 1 egg, ¼ cup cold water, and a pinch of salt to a food processor fitted with a dough blade. Pulse until mixture resembles coarse crumbs. (See notes for instructions to mix by hand.)
Wrap the ball of dough tightly in the plastic wrap and place 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 with a floured rolling pin as thin as possible.Use a 5 to 6 inch round bowl or plate to cut discs from the dough. The dough will need to be formed into a ball and rolled out a few more times to cut all of the rounds.
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.
Note: nutritional value is not calculated to include optional sugar.
How to Make Empanada Dough without a Food Processor
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!