Empanada Dough Recipe

Name: Empanada Dough
Prep time: 20 min
Total time: 20 min
Ingredients: 2 cups all-purpose flour; 0.33333334326744 cup white sugar; 0.5 teaspoon salt; 0.5 cup water; 1 large egg yolk; 2 tablespoons all-purpose flour for dusting; 2 tablespoons butter, melted

Ingredients

2 cups all-purpose flour
cup white sugar
teaspoon salt
cup water
1 large egg yolk
2 tablespoons all-purpose flour for dusting
2 tablespoons butter, melted

Directions

Step 1: Gather all ingredients. Make sure everything is at hand for smooth preparation.

Step 2: In a large bowl, whisk together the 2 cups of flour, sugar, and salt until well blended. Create a well in the center of the dry mixture.

Step 3: In a small bowl, whisk together the water and egg yolk until smooth. Pour this mixture into the well in the flour mixture.

Step 4: Mix the ingredients together to form a stiff dough. You may need to use your hands to incorporate everything well.

Step 5: Transfer the dough onto a lightly floured surface and knead it until smooth and elastic, which should take about 8 minutes.

Step 6: Roll the dough out with a rolling pin until its thin, dusting with additional flour as needed to prevent sticking.

Step 7: Brush the top of the dough with the melted butter. Then, roll the dough into a log shape.

Step 8: Cut the rolled dough into about 24 equal slices. Roll each slice into a small disk shape, using your hands or a rolling pin.

To Make the Empanadas:

Step 9: Preheat the oven to 350F (175C).

Step 10: Place approximately 1 tablespoon of your favorite filling (such as pork or beef) onto the center of each dough disk. Try a Filipino-style empanada with pork filling for an authentic twist.

Step 11: Fold each disk over the filling to form a half-moon shape. Press and seal the edges firmly to prevent the filling from escaping during baking.

Step 12: Arrange the filled empanadas on a baking sheet lined with foil. Brush the tops with a beaten egg white to give them a golden, glossy finish when baked.

Step 13: Bake the empanadas in the preheated oven for about 30 minutes or until they are golden brown and crispy.

Nutrition Facts (per serving)

Calories: 62
Total Fat: 1g (2% DV)
Saturated Fat: 1g (4% DV)
Cholesterol: 11mg (4% DV)
Sodium: 56mg (2% DV)
Total Carbohydrate: 11g (4% DV)
Dietary Fiber: 0g (1% DV)
Total Sugars: 3g
Protein: 1g (3% DV)
Calcium: 3mg (0% DV)
Iron: 1mg (3% DV)
Potassium: 13mg (0% DV)

Note: Nutritional information is based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Empanada Dough Recipe

History and Origins

Empanadas have a rich and diverse history, with origins tracing back to Spain, where the concept of encasing fillings in dough was invented. The term "empanada" comes from the Spanish verb "empanar," meaning "to bread" or "to wrap in bread." Initially, these delicious pastries were made to transport and preserve food during long journeys. The practice of wrapping food in dough eventually spread to Latin America, the Caribbean, and beyond, adapting to local ingredients and traditions.

Regional Variations

Across the world, the empanada has evolved into countless regional variations. In Argentina, empanadas are often filled with beef, onions, olives, and hard-boiled eggs, and they are typically baked. In Mexico, you may find empanadas filled with savory ingredients such as potatoes and cheese, or sweet fillings like pumpkin. Filipino empanadas have their own twist, often incorporating savory fillings like pork or chicken, combined with vegetables such as potatoes and carrots. The dough itself can range from flaky to slightly bread-like, depending on the regional preferences.

How Empanada Dough Stands Out

The empanada dough in this recipe is a simple yet versatile version, characterized by its smooth texture and slight sweetness. It differs from other dough recipes in its inclusion of sugar, which adds a unique balance when paired with both savory and sweet fillings. The dough is made with common pantry staples such as flour, butter, sugar, and egg yolk, resulting in a tender and slightly flaky crust that complements a wide range of fillings, from meat to cheese, or even sweet fruit mixtures.

Common Occasions for Serving Empanadas

Empanadas are incredibly versatile and can be served at various occasions. They are commonly enjoyed as appetizers or snacks during celebrations, holidays, and family gatherings. In Latin America, empanadas are often part of festive meals, served alongside other traditional dishes. In Argentina, for instance, empanadas are a popular choice during national holidays such as Independence Day. In Spain, they are a regular feature at tapas bars, where they are filled with everything from seafood to vegetables. Whether served as a street food snack or a full meal, empanadas remain a beloved dish across cultures.

Fun Facts About Empanadas

In Argentina, empanadas are often classified according to their filling, with regional variations for each province.
The empanada dough itself is sometimes referred to as "pastry dough" in many Spanish-speaking countries, emphasizing its flaky texture.
Empanadas are so popular that some countries, including Argentina and Chile, have an entire national day dedicated to themcelebrated with empanada-eating contests!
In the Philippines, empanadas were influenced by Spanish colonization and adapted to local flavors, often including pork, chicken, or beef, as well as a variety of vegetables.

FAQ about Empanada Dough Recipe

If you have leftover dough or want to prepare it in advance, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 2 days. You can also freeze the dough for up to 3 months. To use frozen dough, let it thaw in the refrigerator overnight.

Yes, you can experiment with different flours. Whole wheat flour can be used for a slightly denser dough with a nutty flavor. You can also try gluten-free flour blends, but the texture may vary slightly.

If the dough feels too dry, add water a teaspoon at a time until it comes together. Kneading for a bit longer can also help achieve a smooth texture.

Yes, you can assemble the empanadas and freeze them before baking. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag or container. Bake directly from the freezer, adding a few extra minutes to the baking time.

If you find the dough too sweet, reduce the amount of sugar. Many reviewers suggest cutting the sugar to 1 tablespoon or even less for a more savory empanada.

Yes, you can substitute butter with lard or shortening for a flakier dough. Some people prefer to mix butter and shortening for the best texture. The choice of fat will affect the flavor and texture, so feel free to experiment.

If the dough is too hard to roll out, it could be too cold or too dry. Let it rest at room temperature for 10-15 minutes before trying again. If it's still difficult, dust your surface with more flour or roll the dough between two sheets of parchment paper.

Yes, empanadas can be fried instead of baked. Heat oil in a deep skillet or fryer to about 350°F (175°C). Fry the empanadas in batches until golden brown and crispy, about 3-4 minutes per side.

To prevent leakage, ensure that the edges of the dough are sealed tightly before cooking. You can crimp the edges with a fork or pinch them together with your fingers. Make sure not to overfill the empanadas, as this can cause the filling to spill out.

Bake the empanadas in a preheated oven at 350°F (175°C) for about 30 minutes or until they are golden brown and crispy. If they are frozen, you may need to bake them for an additional 5-10 minutes.

Comments

TaraV1976

10/06/2025 01:52:54 PM

I decreased the sugar to about a tbs. and ended up adding some more water to make the dough pliable. My empanadas turned out well. Make sure and roll your dough out well, so they aren't too thick. Thanks!

Kalina

04/04/2020 10:15:29 PM

I used a whole egg in the mixture and only 1 tbsp of sugar. I made twelve and stuffed them with potatoes, cheese and taco seasoned ground beef. Before I baked them I coated the pan in butter and the tops of each empanada with egg white and butter. Baked for 15 minutes, turned them all over, and baked for another 15 minutes. They came out amazingly crispy! The dough tastes great with the butter and cheese. I would make these again in a pan cooked with oil to see the difference!

Monica Anderson Haluska

02/23/2015 05:11:56 PM

I tweaked it a fair bit, so the rating is for my revised version. Reading the other reviews was very helpful. I reduced the sugar to 1 tablespoon to counter the complaint that the dough was too sweet. To counter the complaint that it was too dry I cut in about 6 tablespoons of lard and 2 of butter to the dry mixture. Then I mixed in the water and egg yolk. The dough needed to have a lot of flour added before it was workable. It baked into a light flaky crust.

kaniger

03/07/2016 04:08:37 PM

Delicious! I've made many empanadas and generally use the "cut the butter into the flour" variety of dough. Decided to try this instead and loved it! I mixed in my Kitchenaid mixer and added 1 T of water as dough seemed too dry to come together. Then kneaded with a bit of flour until smooth. Rolling into jelly roll, slicing 2" piece and rolling to 5" circle worked perfectly and was easier than fighting with dough that wants to shrink upon entering cut. Recipe as written made 12 empanadas. Baked at 375 for 16 minutes. Took about an hour from beginning to on the table. Will definitely use again.

A'sonda Adams

02/28/2015 10:40:57 PM

This recipe is by far the best and has sent my mouth back to my younger days! I've tried over seven other recipes and was disappointment on the brink of giving up I stumbled across this one. I'm happy I didn't quit. Reduce sugar like other reviewers suggested. I used 3 tablespoons. It's not so sweet. Trust me it makes the dough yummy as heck! Also add 6 table spoons of butterflavored shortening to the flour mix. Cut it up in small parts until it is crumbly. Oh boy you won't be disappointed. The dough isn't dry and if you have a large family like mines you will be making these for after school snacks or even lunch for a few days! Thanks for sharing such an amazing recipe. Add full sugar if you are filling these with sweets. It's a must try.

Paulina Pelaez

06/15/2014 10:37:18 PM

I knew it would be on the cracker type side because I didn't use any butter at all. I just rolled out the ball until I couldn't roll it out anymore and just cut out circles. Filled them up pretty packed of beef and crimped the edges with a fork, they fluffed up a bit but none of them exploded or had anything seep out. I used egg whites on the edges that I crimped with a fork, and egg yolk to brush on top for color. I read the other reviews and used 1tbsp of sugar and it was just right, not too sweet or anything. I liked how the dough tasted and its' consistency with the filling I used (ground beef, onions, garlic, tomato, oregano, and some flour). I will be making this again and I'll be making double this because it was only enough for like 10 empanadas :)

Dani Haley

03/30/2022 02:14:55 PM

This dough certainly is sweet, as other reviews have mentioned, but that works well for my family. We enjoy a sweet dough with a savory filling. It makes a nice balance that we all enjoy (a miracle in our household). My kids have even asked that I make the dough alone and fry up little squares for a snack! The one piece of advice I will give is for those using a dough hook on a stand mixer: be careful of your mixing time! On my first attempt, I let it go far too long and the dough was very difficult to roll out (still tasted great though). Keep a close eye on it and turn off your mixer just after the dough ball pulls from the sides and holds together well.

Linda Farrell

01/09/2011 05:03:02 PM

We blend 1T butter with 6T shortening with 2 knives, then follow these directions. Our filling was a mixture of shredded chicken breasts, onions, hard boiled eggs, green olives, cumin, chili powder, chicken bouillon powder, bay leaf, paprika. Topped with sour cream and salsa.

DracoMiss

12/14/2017 12:52:29 AM

I make this all the time, and stuff it full of all sorts of things. Sometimes for heartier meat pies I’ll reduce the sugar and use half whole wheat flour. The kids love it!

Wendy Stroede

09/28/2014 12:57:45 PM

I really like this recipe. I stuffed mine with a mixture of chicken, 3 cheeses, onion, jalapenos, and spices. The sweetness mixed well with the other flavours. I fried mine because my husband prefers EVERYTHING fried. The texture was very good. I will defiantly use this again.

Noelle Watson

06/06/2018 03:27:03 PM

I cut the sugar to 1 Tb as someone had previously recommended and added some Adobo seasoning. This dough turned out flakey and light which is perfect for our taste. Thank you for the recipe

Jane McAtee

03/20/2025 10:39:19 PM

I agree Too sweet And dough was not flaky and was very hard I’ll try another recipe where you cut cold butter into it

LankyParm2564

02/01/2025 06:21:59 PM

Great

Aaron Thomas

08/01/2024 10:25:06 PM

Quick, flavorful, and insanely satisfying.

HotBrew6708

05/08/2024 09:46:09 PM

I made the dough exactly the way I was instructed I used pot pie filling thank you for your help

KylaHammer

03/19/2023 03:49:22 AM

Too sweet, and made a rock hard dough. Baked it for 28 minutes and the bottoms were burnt, tops hardly had any color. I don't understand why so many comments are saying it's great but you need to reduce the sugar, butter, etc. If you have to change the ingredients for the recipe to work then it's a bad recipe. I'm disappointed I read the comments AFTER making it.

krbrown2000

02/13/2023 11:22:50 PM

Made these tonight, and they came out too hard. I did decrease the sugar to about a teaspoon, but other than that, I followed the recipe exactly (well, I halved it, but did the calculations correctly - I even used about half an egg yolk, since it called for one for the whole recipe). Maybe I rolled mine out too thin, but the edges were hard like a cracker. Plus, it was really hard to work with, very hard to knead. I'll try a different dough recipe next time.

heygab2227

05/06/2022 11:16:16 PM

Good dough, I made a double batch which made it super hard to knead. It ended up being SUPER sweet. Like noticeably sweet from the first bite. Great for dessert, not so much for a savory dish. Definitely reduce the sugar level

Jody Nelson

12/24/2021 06:40:11 PM

I baked this one and it came out too hard a shell.

GaryJYum

06/20/2020 09:15:47 PM

These are so easy to make and delicious. I cut the sugar in half. My family can’t stop eating these so I’ll make them once every two weeks.

Empanada Dough Recipe

Ingredients

Directions

To Make the Empanadas:

Nutrition Facts (per serving)

History and Origins

Regional Variations

How Empanada Dough Stands Out

Common Occasions for Serving Empanadas

Fun Facts About Empanadas

FAQ about Empanada Dough Recipe