Empanadas are beloved pastries that trace their roots back to Spain and Latin America, with regional adaptations making them a culinary staple from Argentina to the Philippines. Known for their flaky crust and endless filling options, empanadas have become popular around the world for their portability, flavor, and comfort food vibes.
The dough is arguably the soul of the empanada. When done right, it’s tender, buttery, and crisps up just enough to hold its shape while encasing juicy, flavorful fillings. Whether you’re going traditional or experimenting with global flavors, a great dough sets the foundation.
Ingredients
Empanada Dough:
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3 cups all-purpose flour
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1 tsp salt
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½ cup unsalted butter (cold and cubed)
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1 egg
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¾ cup cold water
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1 tbsp white vinegar
Substitutions:
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Butter: Substitute with plant-based butter for a vegan option.
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Flour: Use gluten-free all-purpose flour blend for a gluten-free version (add 1 tsp xanthan gum).
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Egg: Can be replaced with 1 tbsp flaxseed meal mixed with 3 tbsp water for an egg-free dough.
Step-by-Step Cooking Instructions
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Mix Dry Ingredients
In a large bowl, whisk together the flour and salt. -
Cut in the Butter
Add the cold, cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. -
Add Wet Ingredients
Beat the egg in a small bowl. In another cup, mix cold water and vinegar. Stir both into the flour mixture gradually until the dough starts to come together. -
Knead and Chill
Transfer to a floured surface and knead gently into a ball (do not over-knead). Wrap in plastic wrap and chill for at least 30 minutes. -
Roll and Cut
Roll out the chilled dough to about ⅛-inch thickness. Cut into circles using a 4-5 inch cutter. -
Fill and Seal
Add your desired filling, fold over, and crimp the edges with a fork or twist method. Chill again for 15 minutes if time allows—this helps them hold shape. -
Bake or Fry
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To bake: Brush with egg wash and bake at 375°F (190°C) for 25-30 minutes until golden brown.
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To fry: Heat oil to 350°F (175°C) and fry for 3-5 minutes per side until golden.
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Common Mistakes to Avoid
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Over-kneading the dough can make it tough.
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Not chilling the dough can cause it to shrink or lose shape.
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Too much filling can cause leaks or prevent sealing.
Pro Tips and Cooking Techniques
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Chill the Dough Twice: Once after mixing and again after shaping. This prevents shrinking and ensures flakiness.
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Use a Food Processor: To quickly blend the butter and flour while keeping it cold.
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Egg Wash for Shine: A simple egg beaten with a splash of milk gives the empanadas a glossy, golden finish.
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Avoid Wet Fillings: Strain or pre-cook ingredients like spinach or mushrooms to prevent soggy dough.
Variations and Customizations
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Vegetarian: Try a mix of cheese, spinach, and mushrooms.
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Gluten-Free: Use a gluten-free flour mix with a binder like xanthan gum.
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Low-Carb: Use almond flour-based dough or fathead dough (mozzarella and almond flour).
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Sweet Version: Add 2 tbsp sugar to the dough and fill with fruit compotes or sweetened cream cheese.
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Regional Twists:
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Argentinian: Beef, olives, and boiled egg.
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Filipino: Chicken, raisins, and potatoes.
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Mexican: Spicy chorizo and cheese.
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Serving Suggestions
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Presentation: Serve warm, with a dipping sauce on the side.
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Garnish Ideas: Fresh herbs, grated cheese, or a light dusting of paprika.
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Perfect Pairings:
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Sides: Rice, black beans, fresh salad.
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Sauces: Chimichurri, salsa verde, sour cream.
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Drinks: Sparkling water with lime, sangria, or horchata.
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Nutritional Information (per empanada, approx.)
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Calories: 210
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Protein: 4g
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Carbohydrates: 24g
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Fats: 11g
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Fiber: 1g
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Sugars: 1g
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Sodium: 210mg
(May vary based on fillings and preparation method.)
Frequently Asked Questions (FAQs)
Q: Can I make the dough ahead of time?
A: Yes! It can be refrigerated for up to 2 days or frozen for 3 months. Thaw in the fridge before using.
Q: Why is my dough cracking when I roll it out?
A: It may be too cold. Let it sit at room temperature for 10 minutes before rolling.
Q: How do I store leftover empanadas?
A: Store baked empanadas in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 10-15 minutes.
Q: Can I freeze unbaked empanadas?
A: Absolutely. Freeze on a baking sheet, then transfer to a freezer bag. Bake straight from frozen—just add 5-7 minutes to baking time.
Closing Thoughts
Empanadas are a delicious blend of tradition and creativity. Once you’ve mastered the dough, the possibilities are endless—every filling brings a new flavor adventure. Don’t be afraid to experiment and make it your own! If you try this recipe, let me know how it turned out or drop your own tips and twists in the comments.
