This Empanada dough recipe is delicious and versatile; you can use it to make savory or sweet empanadas, and it is also very easy to work with. The dough has 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.
Jump to:
- What is Empanada Dough?
- Ingredients
- Tools you'll need
- How to Make Empanada Dough
- Substitutions
- Variations
- How to Serve
- How to Store
- Make-Ahead
- How to Freeze
- Tips for Making The Best Empanada Dough
- FAQ
- Where to buy Empanada Disks?
- How long do you cook Empanadas?
- Are Empanadas Healthy?
- Is it better to fry or bake empanada?
- Related Recipes:
- Recipe
What is Empanada Dough?
Empanada dough is a pastry dough used to make empanadas, a type of turnover popular in Spanish and Latin American cuisine. The dough is made from a combination of flour, water, salt, and fat, and it is typically rolled out into a thin circle before being filled with various savory or sweet fillings. Empanada dough can be baked or fried and is often served as a handheld snack or appetizer.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Flour: Made with all-purpose flour for a subtle flavor, allowing the fillings to take center stage.
- Butter: Softened unsalted butter, but you can use salt.
- Water: Adding cold water to empanada dough helps keep the dough cool and prevents it from becoming too sticky. The cold water also helps the dough to hold its shape, resulting in a more consistent empanada.
- Kosher salt and Granulated sugar: It enhances the overall flavor.
Tools you'll need
How to Make Empanada Dough
Note: The full instructions are provided in the recipe card below.
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 cold water and mix until a soft and pliable dough forms for 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 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-inch round 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.
Substitutions
- Flour: You can use alternative flours such as whole wheat flour, gluten-free flour blends, or a combination of different flours to suit dietary preferences or restrictions.
- Butter: If you prefer a dairy-free or vegan option, substitute the butter with solid coconut oil, margarine, or a plant-based substitute.
- Water: While water is commonly used in empanada dough, you can experiment with other liquids to add flavor and variety. For example, you could use vegetables, chicken, or even milk for a richer dough.
- Salt: If you prefer to reduce sodium content or have specific dietary requirements, use a low-sodium salt alternative or omit it altogether. Just note that salt adds flavor to the dough, so adjusting the seasoning accordingly may be necessary.
- Sugar: The small amount in the dough provides a subtle sweetness that complements savory and sweet fillings. However, you can omit the sugar without significantly affecting the texture or structure if you prefer a completely savory dough.
Variations
- Whole Wheat Flour Empanada Dough: Substitute half or all of the all-purpose flour with whole wheat flour for a healthier dough version.
- Gluten-Free Empanada Dough: Use a gluten-free flour blend instead of all-purpose flour to make the dough gluten-free.
- Vegan Empanada Dough: Substitute the butter with a vegan butter substitute or coconut oil to make the dough vegan.
- Sweet Empanada Dough: Add more sugar to the dough recipe to make it suitable for sweet fillings like fruit or chocolate.
- Spiced Empanada Dough: Add ground spices like cinnamon, paprika, or cumin to the dough recipe to give it a more flavorful taste that complements your filling.
How to Serve
- Appetizers or Snacks: Empanadas make fantastic appetizers or snacks for parties, gatherings, or casual get-togethers. Serve them on a platter with toothpicks or small dipping bowls of salsa, guacamole, chimichurri, or a tangy yogurt sauce for dipping.
- Main Course: Empanadas can also be served as a main course. Accompany them with a salad, rice, and beans to create a complete meal. To add flavor, you can also serve them with various condiments and sauces, such as hot sauce or a spicy aioli.
- Dessert Empanadas: Empanadas can also be filled with sweet fillings for a delightful dessert. Fill them with fruits like apples, berries, or bananas, or use sweet fillings like chocolate, caramel, or cream cheese. Sprinkle powdered sugar on top or serve them with a scoop of ice cream for an extra indulgent treat.
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.
Tips for Making The Best Empanada Dough
- Keep your ingredients cold: Cold ingredients, such as chilled butter and cold water, are important for achieving a flaky and tender dough. Make sure to refrigerate your butter before using it, and use cold water to help keep the dough firm and easy to handle.
- Don't overmix: When combining the ingredients, mix them until they form a cohesive dough. Overmixing can develop gluten, resulting in a tougher dough. Mix until the dough is soft and pliable, then stop.
- Rest the dough: After mixing, allow the dough to rest in the refrigerator for at least 30 minutes or overnight. This resting period allows the gluten in the dough to relax, making it easier to roll out and shape.
- Flour your work surface sparingly: Using a lightly floured surface to prevent sticking when rolling out the dough. However, avoid using excessive flour, making the dough dry and tough. If the dough starts to stick, gently lift and rotate it, and add more flour as needed.
- Roll the dough evenly: Roll the dough out into a thin and even sheet to ensure consistent cooking. Aim for about ⅛ inch thickness, but adjust according to your preference and recipe.
- Use a round cutter or saucer for shaping: To create individual empanada discs, use a round cutter or a saucer to cut out circles from the rolled-out dough. Ensure the circles are large enough to hold the desired filling and can be easily folded and sealed.
- Chill the discs before filling: Once you've cut out the empanada discs, cover them with cling film and refrigerate them while you prepare the filling. Chilling helps the dough firm up, making it easier to handle and seal.
- Don't overfill: When filling the empanadas, be mindful not to overfill them, as it can lead to leaking or difficulty sealing. Leave enough space around the edges to seal the dough properly.
- Seal the edges well: To seal the empanadas, moisten the edges of the dough with a little water or egg wash, then press the edges together firmly. You can use a fork to create a decorative pattern and ensure a tight seal.
- Follow the recipe instructions: Empanada dough recipes can vary, so it's important to follow the specific instructions in your recipe. Different recipes may call for different techniques or ingredients, so read through and follow the directions carefully.
FAQ
Where to buy Empanada Disks?
How long do you cook Empanadas?
How long you cook them depends on their size and the chosen method. For example, baking the empanadas will typically take about 20 to 25 minutes in a preheated oven to 425 degrees F, but if you are frying them, they will only take about 5 minutes.
Are Empanadas Healthy?
There is no simple answer to this question, as it depends on the ingredients used in the empanadas. However, most empanadas are relatively healthy, typically filled with vegetables or meat, and have limited saturated fat. That said, it's important to be mindful of what type of empanada you're eating, as some variations can be high in calories and sodium.
Is it better to fry or bake empanada?
It depends on personal preference. For example, some people might prefer the taste of fried empanadas, while others might prefer the taste of baked. Additionally, Baked empanadas are generally considered healthier than fried ones, as they contain less fat; this does not mean that fried empanadas are inherently unhealthy - they have more calories. So it ultimately comes down to personal preference.
Related Recipes:
Recipe
Easy Empanada Dough
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
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.