Easy and Delicious Empanada Dough Recipe for Perfect Homemade Pastries

Looking for the perfect empanada dough recipe that’s easy to make and yields flaky, golden pockets of deliciousness? Whether you’re craving sweet or savory fillings, mastering this simple dough is the first step to creating amazing homemade empanadas. Read on to discover the secret to achieving that irresistible texture and flavor every time!

Description

Golden, flaky, and tender, homemade empanada dough is the key to transforming a humble hand pie into a sumptuous bite of comfort and tradition. Every layer of this dough yields a buttery crispness that almost melts as you chew, delivering the nostalgic warmth of home-cooked meals. Imagine biting into a golden crescent, its edge perfectly crimped and sealed, giving way to a tender yet structured shell that hugs the filling like a soft blanket. Whether the empanada is filled with spiced meats, melted cheese, or sweet fruits, it all starts with the dough — and this recipe delivers.

The scent of freshly mixed flour and butter is enough to bring back memories of festive gatherings and Sunday afternoons with family. Rolling out this dough is like unfolding a canvas textured with tradition, ready to be filled with your favorite flavors. Whether pan-fried or baked, this empanada dough ensures a deliciously crisp exterior while remaining wonderfully supple inside. Its flavor is neutral yet rich, making it the ideal wrapper for both savory and sweet creations.

Why You’ll Love This Recipe

This empanada dough recipe is a blend of simplicity and versatility, making it perfect for both beginner cooks and seasoned bakers. It requires just a few pantry-staple ingredients and takes less than an hour from start to finish. What sets it apart is its silky, rollable texture that shapes easily and seals beautifully without cracking or tearing.

You will also love its adaptability. This dough can be made ahead, frozen, and customized with various fats or flours depending on dietary preferences. Whether you’re making mini appetizer empanadas or hearty dinner-size portions, this dough rises to the occasion beautifully.

Serving and Storage Tips

Once shaped and filled, empanadas made with this dough can be refrigerated for up to 24 hours before baking, perfect for make-ahead meal prep or entertaining. Wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 3 days. For longer storage, freeze the dough discs stacked between pieces of parchment paper inside a freezer-safe bag for up to 3 months.

To use from frozen, simply thaw the dough overnight in the refrigerator. Once baked, empanadas can be kept in an airtight container in the refrigerator for up to 4 days or reheated in a 350°F oven until crisp. Freezing pre-baked empanadas works well too — just reheat them straight from frozen.

Course, Cuisine, Keywords

Course: Dough, Pastry
Cuisine: Latin American, Spanish, Argentinian
Keywords: empanada dough, homemade empanada, empanada pastry, easy empanada dough, savory pastry

Servings, Prep Time, Cook Time, Total Time, Serving Size

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• ½ cup unsalted butter
• 1 large egg
• ⅓ cup cold water
• 1 tablespoon white vinegar

Equipment

• Mixing bowls
• Fork or pastry blender
• Rolling pin
• Plastic wrap
• Pastry cutter or knife
• Measuring cups and spoons

Instructions

1. Step 1: In a large mixing bowl, whisk together the flour and salt until well combined.
2. Step 2: Cut the cold butter into small cubes. Use your fingers or a pastry blender to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. This creates that signature flakiness.
3. Step 3: In a separate small bowl, whisk the egg with the cold water and vinegar. This adds elasticity and flavor to the dough.
4. Step 4: Pour the wet ingredients slowly into the dry ingredients, mixing with a fork until a shaggy dough starts to form. It’s okay if it looks messy at first.
5. Step 5: Place the dough on a floured surface and knead it a few times just until it comes together. Be gentle — over-kneading can toughen the texture.
6. Step 6: Divide the dough into two portions. Shape each into a disc, wrap tightly with plastic wrap, and refrigerate for at least 30 minutes. This resting time helps relax the dough and makes rolling easier.
7. Step 7: When ready to use, lightly flour your surface and roll each disc to about ⅛ inch thickness. Try to keep the circles even, about 4 to 6 inches wide depending on your filling size.
8. Step 8: Use a pastry cutter, a glass, or a bowl to cut dough rounds. Add your favorite filling, fold, seal, and crimp the edges tightly. Your empanadas are ready to bake or fry.

Nutrition per serving

Recipe Notes

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

FAQ

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Homemade Empanada Dough

Golden, flaky, and tender, this homemade empanada dough provides the perfect buttery, crisp, and comforting shell for both sweet and savory fillings. Ideal for baking or frying, it is simple, versatile, and delivers consistently delicious results.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Total Time 25 minutes mins

Course Dough, Pastry

Cuisine Latin American, Spanish, Argentinian

Servings 10

Calories 190 kcal

Ingredients

  

1x2x3x

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• ½ cup unsalted butter
• 1 large egg
• ⅓ cup cold water
• 1 tablespoon white vinegar

Instructions

 

• In a large mixing bowl, whisk together the flour and salt until well combined.
• Cut the cold butter into small cubes. Use a fork or pastry blender to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter.
• In a separate small bowl, whisk together the egg, cold water, and vinegar.
• Gradually pour the egg mixture into the flour mixture, stirring with a fork until a shaggy dough forms.
• Transfer the dough to a lightly floured surface. Use your hands to knead it gently a few times until it comes together into a smooth ball. Do not overwork the dough.
• Divide the dough in half. Flatten each half into a disc and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes before rolling out.
• When ready to use, roll each dough disc on a lightly floured surface to about ⅛ inch thickness. Cut into circles using a pastry cutter or the rim of a bowl.
• Fill and seal each empanada as desired. Bake or fry according to your preferred recipe.

Nutrition

Calories: 190kcalCarbohydrates: 22gProtein: 3gFat: 10gSodium: 230mgFiber: 1g

Keyword empanada dough, homemade empanada, empanada pastry, easy empanada dough, savory pastry

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