Easy Empanada Dough
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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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
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 Facts
Easy Empanada Dough
Amount per Serving
Calories
172
% Daily Value*
Fat
8
g
12
%
Saturated Fat
5
g
31
%
Trans Fat
0.3
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
20
mg
7
%
Sodium
83
mg
4
%
Potassium
32
mg
1
%
Carbohydrates
22
g
7
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
235
IU
5
%
Calcium
7
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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