Empanada Dough

This Empanada dough recipe is delicious and versatile; you can use it to make savory or sweet empanadas, and it is also very easy to work with. The dough has all-purpose flour, salt, sugar, butter, and water. It comes together quickly and can easily be rolled out and cut into shapes. We like to use this dough for both baked and fried empanadas.

How to Make Empanada Dough

Note: The full instructions are provided in the recipe card below.

In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, softened butter, sugar, and salt on medium speed until thoroughly blended.

With the motor running, slowly add cold water and mix until a soft and pliable dough forms for 5 to 7 minutes. Transfer to a clean work surface lightly dusted with flour and kneaded one or two times, just enough to form a neat ball.

Transfer to a large bowl, cover in plastic wrap, and place it in the refrigerator for a least 30 minutes and up to overnight.

On an un-floured flat work surface, roll the dough into a ⅛ inch thick sheet; let the dough rest for 10 minutes. Then, cut out the disc using a 5 to 6-inch round cutter or saucer; depending on how large you prefer, I use a 6" glass lid.

Then, gather the scraps, add to the rest of the dough, and roll out another batch of circles; repeat with the rest of the scraps. Cover the discs with cling film and chill while you prepare the filling, or if not used immediately, use wax or parchment paper to separate the stack and refrigerate or freeze to use later.

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Recipe

Easy Empanada Dough

by Camila Benitez

This Empanada dough recipe is not only delicious but also versatile; you can use it to make savory or sweet empanadas, and it is also very easy to work with. The dough is made with all-purpose flour, salt, sugar, butter, and water. It comes together quickly and can easily be rolled out and cut into shapes. We like to use this dough for both baked and fried empanadas.

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Prep Time 15 minutes mins

Resting Time 30 minutes mins

Total Time 45 minutes mins

Course Appetizer, Main Course

Cuisine Latin American

Servings 48 Empanadas Disc

Calories 99 kcal

Equipment

• 6'' round cutter
• Rolling Pin
• Stand Mixer

Ingredients

  

1x2x3x

• ▢ 1 kg all-purpose flour
• ▢ 400 ml water , as needed
• ▢ 4 teaspoons Kosher salt
• ▢ 2 tablespoons granulated sugar
• ▢ 200 g unsalted or salted butter, lard or shortening, softened

Instructions

 

• In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, softened butter, sugar, and salt on medium speed until thoroughly blended. With the motor running, slowly add in cold water and mix until a soft and pliable dough forms, 5 to 7 minutes.
• Transfer to a clean work surface lightly dusted with flour and kneaded one or two times, just enough to form a neat ball. Transfer to a large bowl, cover in plastic wrap and place it in the refrigerator for a least 30 minutes and up to overnight.
• On an un-floured flat work surface, roll out the dough into a ⅛ inch thick sheet; let the dough rest for 10 minutes. Then, cut out the disc using a 5 to 6 inches rounds cutter or saucer; depending on how large you prefer, I use a 6" glass lid.
• Then, gather the scraps, add to the rest of the dough, and roll out another batch of circles; repeat with the rest of the scraps. Cover the discs with cling film and chill while you prepare the filling or if not used immediately, use wax or parchment paper to separate the stack and refrigerate or freeze to use later.

Notes

How to Store

For the empanada dough, cover the discs with cling film and chill while you prepare the filling, or if not used immediately, use wax or parchment paper to separate the stack and refrigerate for up to 1 day. If you need to store the dough for longer, you can freeze it for up to 3 months.

Make-Ahead

Prepare the dough as described, shape it into a neat ball, and wrap it in plastic. Store the dough in the refrigerator for up to overnight. When ready to use it, roll out the dough, cut out the discs, and proceed with your empanada filling. This method allows you to have the dough ready in advance, making it more convenient for assembling and baking your empanadas when needed.

How to Freeze

Make the empanada dough as directed in the recipe. Place them on a baking sheet lined with parchment paper. Use wax or parchment paper between each disk to separate them; make sure they don't touch one another. If they do, the empanada shell will freeze together and become difficult to separate without damaging the crust. Freeze them for 4 to 6 hours or until solid.

Then, transfer the empanada stack to freezer-safe containers or bags and press out as much air as possible. Label them with the empanadas' date, quantity, and flavor. Use the Empanada Dough within 3 months of the date of freezing. Before using, thaw the dough in the fridge overnight, then proceed with your recipe.

Nutrition

Nutrition Facts

Easy Empanada Dough

Amount per Serving

Calories

99

% Daily Value*

Fat

 

3

g

5

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

0.2

g

Monounsaturated Fat

 

1

g

Cholesterol

 

7

mg

2

%

Sodium

 

195

mg

8

%

Potassium

 

23

mg

1

%

Carbohydrates

 

16

g

5

%

Fiber

 

1

g

4

%

Sugar

 

0.3

g

0

%

Protein

 

2

g

4

%

Vitamin A

 

78

IU

2

%

Calcium

 

4

mg

0

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.