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
Ingredients
- 625 g (5 cups) of all-purpose flour, spooned into a measuring cup and level off with the back of a knife
- 200 ml water cold
- 2 teaspoons Kosher salt
- 1 tablespoon granulated sugar
- 226 g (1 cup) 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
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
