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.
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
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
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