Foolproof Empanada Dough Recipe: Golden Pockets Made Simple

Flaky, golden empanada dough beckons with promises of delectable culinary adventures that dance between traditional and modern flavors.

Crisp pastry shells crafted with precise empanada dough recipe techniques can elevate simple ingredients into extraordinary handheld delights.

Professional and home bakers alike understand the magic of a perfectly balanced dough that holds savory or sweet fillings with elegant grace.

Each fold and crimp tells a story of culinary heritage passed through generations of passionate cooks.

Simple ingredients transform into a canvas waiting for your creative touch and favorite fillings.

These versatile pastry pockets welcome endless flavor combinations that spark joy at every bite.

Unlock the secrets of authentic empanada crafting and let your kitchen become a playground of delicious possibilities.

Why This Empanada Dough Recipe Is a Staple

• The secret lies in those tiny butter bits that transform ordinary dough into a melt-in-your-mouth pastry with incredible texture.
• This recipe welcomes both newbie and experienced bakers, offering simple steps and forgiving techniques that ensure success every single time.
• Perfect for filling with savory meats, cheeses, or sweet fruit, these empanada circles become the ultimate canvas for culinary creativity that suits any meal or gathering.
• With minimal ingredients and straightforward preparation, you'll have professional-looking dough ready in no time, making it ideal for impromptu cooking adventures or last-minute entertaining.

Ingredients for Perfect Empanada Dough

• Flour: The primary dry ingredient that provides structure and body to the empanada dough.
• Butter or Lard: Essential fat that creates flaky and tender texture in the dough.
• Salt: Adds flavor and helps balance the richness of the butter.

• Water or Milk: Helps bind the dough ingredients together and provides moisture.
• Egg: Adds richness, helps with dough binding, and contributes to a golden color when baked.

• Pastry Cutter, Fork, or Hands: Tools used to incorporate butter into flour for the perfect crumbly texture.
• Parchment Paper: Makes rolling and handling dough easier during preparation.
• Tortilla Press (Optional): Provides a convenient way to create perfectly even dough circles.

How to Make Empanada Dough Step-by-Step

Step 1: Prepare Butter and Flour

Slice cold butter into small cubes.

Add cubes to flour in a mixing bowl.

Use a pastry cutter or your hands to blend butter into flour until the mixture looks like coarse crumbs with tiny butter bits.

For best results, chill butter in freezer for 10 minutes if your kitchen is warm.

• Cold butter
• Flour

Step 2: Create Dough Base

Sprinkle salt into the flour mixture.

Pour warm water and crack an egg into the bowl.

Mix ingredients until they start forming a cohesive dough.

If the dough feels dry, gradually add water one tablespoon at a time.

The goal is a soft, pliable dough that’s not too sticky.

• Salt
• Warm water
• Egg

Step 3: Knead Dough

Transfer dough to a lightly floured surface.

Knead the dough for 5 minutes, working it until smooth and slightly stretchy.

If the dough sticks to your hands, dust with a bit more flour during kneading.

Step 4: Shape Dough Circles

Divide the dough into 22-25 equal portions.

Roll each portion into a round ball.

Using a rolling pin, flatten each ball into a 5-6 inch circle on a floured surface.

For uniform circles, consider using a tortilla press or parchment paper underneath to prevent sticking.

Tips for Soft, Rollable Empanada Dough

• Freeze butter for 10 minutes before mixing to ensure ultra-flaky empanada dough texture and prevent butter from melting too quickly.
• Add warm water or milk gradually, one tablespoon at a time, to achieve perfect dough consistency without making it too sticky or dry.
• Knead dough for exactly 5 minutes to develop gluten and create smooth, elastic texture that rolls out perfectly.
• Place parchment paper underneath dough while rolling to prevent sticking and make transferring empanada circles easier.
• Consider using a tortilla press for uniform, perfectly round empanada dough circles with minimal effort and consistent thickness.

How to Store Empanada Dough for Later

• Wrap empanada dough tightly in plastic wrap and store in the refrigerator for up to 3 days. Keep dough in an airtight container to prevent drying out.
• Place individual dough balls or rolled-out circles between parchment paper, stack in a freezer bag, and freeze for up to 2 months. Thaw in refrigerator overnight before using.
• Store baked or fried empanadas in an airtight container in the refrigerator for 3-4 days. Separate layers with parchment paper to prevent sticking.
• Warm refrigerated empanadas in a preheated oven at 350°F for 10-15 minutes until crispy. Avoid microwave to maintain flaky texture. For frozen empanadas, bake directly from frozen state, adding 5-7 extra minutes to cooking time.

Great Pairings with Empanada Fillings

• Flavor-Boosting Wine Pairing: Choose a crisp, medium-bodied white wine like Argentine Torrontés to complement the buttery, flaky empanada dough and enhance the overall taste experience.
• Savory Side Kick: Serve a zesty chimichurri sauce alongside the empanadas, which cuts through the richness of the pastry and adds a bright, herbal punch to each bite.
• Refreshing Beverage Match: Grab an ice-cold Argentine Quilmes beer to balance the richness of the empanadas, providing a light and crisp counterpoint to the hearty pastry.
• Complementary Salad Companion: Prepare a simple mixed green salad with lime vinaigrette to add freshness and acidity, helping to cleanse the palate between empanada bites.

Dough Variations for Different Fillings

• Gluten-Free Empanada Dough: Replace wheat flour with a blend of gluten-free alternatives like almond flour, rice flour, and cornstarch to create a celiac-friendly version.
• Vegan Butter Replacement: Swap traditional butter with coconut oil or plant-based margarine to make the dough completely dairy-free and suitable for vegan diets.
• Low-Carb Cauliflower Dough: Substitute wheat flour with finely ground cauliflower and almond flour to reduce carbohydrate content for keto and low-carb followers.
• Whole Wheat Healthier Option: Use whole wheat flour instead of all-purpose flour to increase fiber content and add nutritional value to the traditional empanada dough recipe.

FAQs

• How do I know if my butter is the right temperature?

Keep your butter cold but not frozen. It should be firm enough to create small, pea-sized pieces when mixed with flour. If your kitchen is warm, chill the butter in the freezer for 10 minutes before starting.

• What if my dough is too dry or too sticky?

If the dough feels dry, add warm water one tablespoon at a time. If it’s too sticky, sprinkle a little more flour while kneading. The perfect dough should be smooth and slightly elastic.

• Can I use a different tool to roll out the dough?

A tortilla press works great for creating even circles. If you don’t have one, a rolling pin on a floured surface works perfectly. Parchment paper can help prevent sticking and make handling easier.

• Why is working the butter into the flour important?

Those small butter pieces create pockets of fat that result in a flaky, tender empanada dough. The key is to distribute the butter evenly without completely melting it into the flour.

Empanada Dough Recipe

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4.6 from 27 reviews

• Total Time: 20 minutes
• Yield: 12 1x

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Description

Flaky, golden empanada dough brings Latin American culinary magic straight to kitchen counters. Crisp pastry edges and tender center promise delicious possibilities for savory or sweet fillings you’ll eagerly fold and bake with passion.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 cups all-purpose flour
• 14 tablespoons cold unsalted butter, or lard

Liquid Ingredients:

• 1/2 to 3/4 cup warm water, or milk
• 2 tablespoons water

Seasoning and Binding Ingredients:

• 1/2 teaspoon salt
• 1 egg, at room temperature and whisked
• 1 egg

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Instructions

1. Dice cold butter into small cubes and integrate it into flour using a pastry cutter or fingertips. Work the mixture until butter forms pea-sized crumbles throughout, ensuring optimal flakiness. Briefly chill butter in freezer if kitchen temperature is warm.
2. Sprinkle salt over the butter-flour mixture, then introduce warm water and egg. Gently combine ingredients until a cohesive dough emerges. Adjust moisture by adding water incrementally if the mixture appears too dry or crumbly.
3. Transfer dough onto a lightly floured surface and knead for approximately 5 minutes. Develop a smooth, elastic consistency, incorporating additional flour if the dough remains excessively sticky.
4. Divide the dough into 22-25 uniform portions, shaping each into a round ball. Using a rolling pin or tortilla press, flatten each ball into a 5-6 inch circular shape on a flour-dusted surface. Utilize parchment paper underneath to facilitate easier handling and prevent sticking.

Notes

• Ensure butter is ice-cold for maximum flakiness, which creates those delightful layers in your empanada dough.
• Work the butter quickly and minimally to prevent warming, maintaining small butter pockets that create a tender, crisp texture.
• Adjust water or flour gradually to achieve a smooth, elastic dough that’s not too sticky or dry, which ensures perfect rolling and folding.
• Use parchment paper or a lightly floured surface to prevent sticking and make rolling and transferring dough easier.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Snacks, Appetizer
• Method: Rolling
• Cuisine: Latin American

Nutrition

• Serving Size: 12
• Calories: 250
• Sugar: 0g
• Sodium: 200mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 70mg