How to Make Empanada Dough?

How to prepare dough for empanadas You’ve come to the correct location! Learn how to prepare flaky, delicate empanada dough and how to fold it in this simple instructional. You’re missing out if you’ve never cooked your empanadas. It’s past time to put it right. Making them from scratch may appear daunting, but it isn’t; all you need are five ingredients and 15 minutes of prep time!

This recipe for Empanada Dough is flaky and buttery, and after you bite into one of these folded marvels, you’ll want to make a batch every day of the week. You may not have the time, but you will want to do so. Have faith in me. These golden empanadas are a must-try recipe; whether you load them with beef or chicken like my Cheese Beef Empanadas, they are a must-try recipe!

Empanada Dough

It’s simple to make homemade empanada dough. It’s simple to make by hand, but it’s even simpler if you have a kitchen machine. It does not require a lot of kneading, which is a nice thing. It can be filled with either a sweet or savory filling. Do you have any dough leftover? Use it with your preferred filling? When making this simple dough recipe, you can tweak the dough to your desire.

So, if you want to turn it into a sweet dessert, add some spices and herbs to enhance the crust’s flavor. A plate or lid can be used to construct an empanada shell, and I have an empanada cutter with which I can cut a disc and fold an empanada. Of course, you may fold an empanada by hand, which is the proper way to do it, but these empanada shapes are effective.

What is Empanada?

An empanada is a baked or fried pastry and filling turnover popular in Spanish, other Southern European, Latin American, and Philippine cuisines. The word “breaded” comes from the Spanish verb “seminar” to coat with bread and means “to wrap or coat with bread.” They’re produced by folding dough over a filling, including meat, cheese, tomato, corn, or other ingredients, baking or frying the resulting turnover.

Empanadas are essentially small dough pockets formed of Simple, homemade dough on the outside. A protein (typically pig, chicken, or beef, but occasionally fish or cheese) is stuffed inside. Empanadas usually include one or two simple vegetables, such as maize, chopped potatoes, or carrots.

How to Make Empanada Dough?

The word “empanada” is derived from the Spanish verb “seminar,” which means “breaded.” Isn’t it appropriate? Empanadas are pastry turnovers made with a baked or fried pastry dough that can be filled with any meat or other filling.

Let’s go over the five ingredients you’ll need to make this dough. You most likely already have all of these in your kitchen! Other flours may work, but all-purpose flour yields the best results.

One stick of unsalted butter + 6 tablespoons of cold butter, cut into cubes. Salt is used as a seasoning. If you’re using salted butter, leave it out. Warm water: to aid in the dough’s adhesion. Whisked egg at room temperature. If you leave the dough out without covering it with a cloth, it will dry out and crack. It’s better to utilize the dough as soon as possible once it’s been made.

Brush a little egg wash (1 beaten egg and two tablespoons water) on the tops before baking to achieve glossy, golden empanadas. To avoid the bottoms of the empanadas becoming soggy from any filling that may have spilled out during the baking process, remove them from the pan as soon as they are done baking.

Some Additional Factors

Before using, cover the dough in plastic wrap and refrigerate for up to 2 days. Remove the dough from the fridge 20 minutes before filling and baking to allow the butter to soften. Empanada dough is simple to create and does not require a food processor. You’ll have to make sure that each ball of dough has the same weight before rolling out the circles, but it’ll be well worth it.

Empanadas are a delicious filling snack or light meal. Cut the butter into the flour with a pastry cutter, a fork, or your hands until it creates a crumbly consistency. Add the salt and whisk to combine. To make the dough, combine all ingredients in a mixing bowl. Pour in the water and egg, and whisk until a clumpy dough forms. Knead the Dough:

Place the dough on a counter or a smooth surface and knead it until it comes together into a ball. The dough should next be kneaded for around 5 minutes.

Cut the dough into 22–25 1.5-ounce pieces and form into circles. Spread each piece into a ball, then use a rolling pin to roll them out evenly into 5 to 6-inch circles.


  • 4 cups flour (all-purpose)
  • One stick of cold unsalted butter, cut into cubes + 6 tablespoons of cold unsalted butter
  • a quarter teaspoon of salt
  • 12 cup hot water
  • One egg whisked at room temperature


  1. Cut the butter into the flour with a pastry cutter, a fork, or your hands until it creates a crumbly consistency. Add the salt and whisk to combine.
  2. Pour in the water and egg, and whisk until a clumpy dough forms.
  3. Drop the dough onto a counter or a smooth surface and press it together until the ball forms. The dough should next be kneaded for around 5 minutes.
  4. Cut the dough into 22 to 25 1.5-ounce chunks. Spread each piece into a ball, then use a rolling pin to roll them out evenly into 5 to 6-inch circles.
  5. Preheat the oven to 375°F when you’re ready to fill and bake the empanadas.
  6. Fill each empanada circle with 2-3 teaspoons of filling and pinch the edges together. Use a fork to push the sides together, or press and twist the dough edges together to make a typical empanada design.
  7. Bake the empanadas until light and golden on top, about 25-27 minutes. Allow 10 minutes for cooling before serving.

What Kind of Dough is Used to Make Empanadas?

Homemade Empanada Dough: Empanada dough is smoothed out and cut by hand into small, 4-inch circles, similar to pie dough. Layla offers a terrific Empanada Dough recipe if you prefer to prepare your dough. Empanadas can be made with store-bought pie dough to save time. You may need to roll out the dough a little thinner than usual to get a flakier product that’s better for baking than frying. Only a few ingredients, flour, salt, egg, cold water, and butter, are needed to make homemade empanada dough, and it comes together in under 10 minutes.

An empanada is a packed bread or pastry baked or fried in several Latin American and southern European countries. The word empanada comes from the Spanish verb seminar, which means to wrap or coat in bread. A dough or bread patty is folded around the filling to make an empanada. While we enjoy classic empanadas, weekly working with finicky pastry dough is challenging. We employ our favorite dough hack for a quick-to-roll crust: ready-made pizza dough. It’s crisp and tender, and it’s ideal for encasing the filling of grass-fed ground beef, bell pepper, and golden raisin.

Is it Better to Fry or Bake Empanadas?

Baked empanadas are easier to make because you can bake a large batch at once, and they’re certainly lighter without the deep-fried goodness, but they don’t have the same flavor as fried empanadas. So now it’s up to you! If baking, don’t miss the egg wash; it’s what gives the empanadas their color. Arrange them on a cooling rack over a baking sheet to cool. If you’re frying numerous batches, place the entire arrangement in a low oven to keep it warm while you continue to cook and add to the rack.

Preheat the oven to 400 degrees Fahrenheit. Brush the empanadas with egg wash and pierce the tops with a knife to let steam escape. Preheat oven to 200°F and bake for 20–25 minutes, or until golden brown. Eat right away or at room temperature in a deep fryer, and heat the oil to 365 degrees F. (180 degrees C). Cook one or two pies at a time in the fryer. Cook for 5 minutes on each side, turning once to ensure even browning. Serve immediately after draining on paper towels.

How Long Should Empanadas be Baked?

Preheat the oven to 400 degrees Fahrenheit before baking fresh or frozen empanadas. Place on baking pans lined with parchment paper. Avoid crimped edges by brushing tops with egg wash. Bake for 30 to 40 minutes, flipping sheets halfway through, until golden brown. Preheat the oven to 375 degrees Fahrenheit. Large baking sheets should be greased. In a medium mixing bowl, combine the cheese, parsley, and bouillon; put aside. Fill each pastry disc with one heaping tablespoon of the cheese mixture. Wet the edges with water before folding them in half and crimping the edges with a fork.

Preheat oven to 350°F and bake for 25–30 minutes, or until golden brown. Warm the dish before serving. The empanada dough or empanadas should be frozen when uncooked, preventing the dough from becoming mushy. On a baking sheet, quickly freeze the unbaked empanadas for one hour. Then, as previously stated, store them. Preheat the oven to 350 degrees F.

What kind of Cheese is Used in Empanadas?

Monterey Jack is the cheese of choice, although Mozzarella is also a nice option. One thing to keep in mind about the cheese… Cutting the cheese into chunks rather than shredding it will allow the flavor of the cheese to shine through more in the sizzling hot empanadas. They’re produced by folding dough over a filling, including meat, cheese, tomato, corn, or other ingredients, baking or frying the resulting turnover. Most frozen empanadas will take about 15 minutes to thaw, but check the packaging for specific directions or refer to your recipe. Place your chosen number of frozen empanadas on a parchment-lined baking dish.

Empanadas are produced by squeezing freshly cooked corn masa into a tortilla, stuffing it with filling, sealing the sides, and frying it till golden brown. You can stuff it with cheese, meat, chicken, or whatever else you like. In Mexico, cheese empanadas and ground beef empanadas are the most frequent. In a deep skillet or saucepan, heat several inches of vegetable oil over medium-high heat.

Are Empanadas Good for you?

Empanadas are traditionally fashioned with dough that has been stuffed with beef and cheese and then cooked. While it’s delicious, it’s hardly the healthiest dinner you can have. Begin by arranging your empanadas in a single layer in an oven-safe dish or on a grill rack. Preheat the oven to 300 degrees Fahrenheit (180 degrees Celsius). Empanadas should be heated for around 10 minutes, and you can cover them with aluminum foil for the last 2 minutes of the reheating process when you’re almost done.

With undertones of onion and garlic, it has a lovely salty flavor. The buttery flavor came from the potatoes, while the umami flavor came from the beef. I recommend squeezing the lime over the top for a zesty finish or having it with the green salsa they provide for a hot and tangy touch. Empanadas can be kept in the fridge for up to three days. Please place them in an airtight container lined with a paper towel to absorb excess moisture. Empanadas should be flash-frozen, individually plastic-wrapped, and stored in freezer bags for three months.


It’s not as difficult as making homemade empanada dough, especially if you have a food processor. Even if you don’t have one, you can make it by hand because the dough doesn’t need to be overworked and only needs a little kneading. One of my favorite cuisines is empanadas, often known as turnovers or hand pies. When a slice of dough sizzles gently in the oil, it is hot enough. Cook the empanadas in batches until golden brown, turning them once.

You may be as creative as you want with empanada fillings because they’re versatile and can be produced with a limitless variety of delectable fillings. Empanadas are also a great way to use leftovers, especially when you don’t have enough for a complete meal and want to try something new.