The Secret to Perfectly Flaky Empanada Dough
There’s something magical about the first bite of a homemade empanada—the golden, flaky crust giving way to a burst of savory filling. It takes me back to lazy Sunday afternoons at my abuela’s kitchen table, where the scent of buttery dough and spiced meat would fill the air. She’d always say, “Empanadas are made with patience, mija,” and while I’ve tweaked her recipe over the years to make it a little simpler for busy weeknights, that love and care still go into every fold.
Today, I’m sharing my go-to empanada dough recipe—one that’s forgiving enough for beginners but yields that irresistible, bakery-worthy crispness. Whether you’re stuffing them with picadillo, cheese, or even sweet dulce de leche, this dough is your blank canvas. Let’s roll up our sleeves and bake some memories!
Ingredients You’ll Need
- 3 cups all-purpose flour – The foundation! I prefer unbleached for a tender bite.
- 1 tsp salt – Just enough to enhance the flavors without overpowering.
- 1 tbsp sugar – A tiny hint of sweetness to balance the richness.
- 1 cup (2 sticks) unsalted butter, chilled and cubed – Cold is key here! It’s what creates those dreamy, flaky layers.
- 1 large egg – For richness and structure.
- ¼ to ½ cup ice water – Start with less—you can always add more as needed.
- 1 tbsp white vinegar or apple cider vinegar – My abuela’s secret trick to keep the dough extra tender.
Note: If you’re feeling adventurous, swap half the butter for lard for an even more authentic, melt-in-your-mouth texture!
Step-by-Step Dough Magic
- Mix the dry ingredients: In a large bowl, whisk together the flour, salt, and sugar. Imagine you’re sifting clouds—this ensures everything is light and evenly combined.
- Cut in the butter: Add the chilled butter cubes and use a pastry cutter (or your fingertips) to work it into the flour until the mixture resembles coarse crumbs with pea-sized butter bits. Pro tip: If your hands get too warm, pop the bowl in the fridge for 5 minutes—cold butter equals flaky layers!
- Add the wet ingredients: Beat the egg and vinegar together, then drizzle it over the flour mixture. Gradually add ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. You’ll know it’s ready when you can press a bit between your fingers and it holds its shape without crumbling.
- Bring it together: Turn the dough onto a lightly floured surface and knead it 2-3 times—just enough to form a smooth ball. Overworking = tough dough, so resist the urge to perfect it!
Now, wrap your dough in plastic and let it rest in the fridge for at least 30 minutes (or up to 2 days). This chilling time relaxes the gluten and firms up the butter, making rolling a breeze. While it rests, put the kettle on—you’ve earned a cup of tea and a moment to dream up your fillings!
Pro Tips for Perfect Empanada Dough Every Time
Making empanada dough from scratch is easier than you think, but a few insider tricks will take yours from good to great:
- Keep everything cold: The secret to flaky layers? Use ice-cold water and chilled butter (or lard). Some bakers even freeze their flour for 15 minutes before mixing!
- Resting is non-negotiable: That 30-minute chill time lets the gluten relax so your dough won’t shrink when baking.
- Roll between parchment: No sticking, no extra flour mess – just sandwich your dough between parchment sheets for easy rolling.
Delicious Variations to Try
This versatile dough adapts to any craving:
- Whole wheat twist: Substitute half the flour with whole wheat for nutty flavor (add 1 tbsp extra water)
- Cheesy upgrade: Mix ¼ cup grated parmesan into the dry ingredients
- Sweet version: Add 2 tbsp sugar and 1 tsp cinnamon for dessert empanadas
- Vegan option: Swap butter for chilled coconut oil or vegetable shortening
The Perfect Pairings
While empanadas shine on their own, these accompaniments create a memorable meal:
- Classic chimichurri (parsley, garlic, olive oil, and vinegar)
- Creamy avocado crema (blend avocado with sour cream and lime)
- Simple tomato salad with red onion and cilantro
- Sparkling limeade or a crisp white wine
Keeping Your Empanadas Fresh
Storage: Cooked empanadas keep 3 days in the fridge (store between parchment layers) or freeze unbaked dough for 3 months.
Reheating: Revive that crispy texture by reheating in a 350°F oven for 10 minutes. Avoid microwaving unless you enjoy soggy pastry!
Your Empanada Questions Answered
Q: Can I make the dough ahead?
A: Absolutely! Prepare the dough up to 2 days in advance – just wrap tightly in plastic and refrigerate.
Q: Why is my dough tough?
A: Overworking the dough develops gluten. Mix just until combined and handle gently when rolling.
Q: Can I use this for baked and fried empanadas?
A: Yes! This recipe works beautifully both ways. For frying, roll dough slightly thinner (about ⅛ inch).
Q: My edges won’t seal – help!
A: Brush the rim with egg wash or water before folding, and press firmly with a fork or your fingers.
From Our Kitchen to Yours
There’s something magical about pulling golden, flaky empanadas from the oven – the aroma alone transports you to cozy kitchens across Latin America. Whether you’re filling them with spicy beef, gooey cheese, or sweet dulce de leche, this dough is your blank canvas for culinary creativity. Don’t be surprised if this recipe becomes your new weekend tradition, passed down with love and maybe a few personalized tweaks along the way. After all, the best family recipes are the ones that gather everyone around the table, flour dusting their cheeks and laughter filling the air.
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Empanada Dough
Description
A simple and versatile dough perfect for making homemade empanadas.
Ingredients
For the Crust:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 large egg
- 1/4 cup cold water
- 1 tablespoon white vinegar
Instructions
1. Prepare the Crust:
- In a large bowl, whisk together the flour and salt.
- Add the chilled butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
- In a small bowl, beat the egg, then mix in the cold water and vinegar.
- Gradually add the wet ingredients to the flour mixture, stirring until a dough forms.
- Turn the dough onto a lightly floured surface and knead gently until smooth.
- Wrap the dough in plastic and refrigerate for at least 30 minutes before rolling out and using for empanadas.
Notes
You can customize the seasonings to taste.
