How to Make Perfect Empanada Dough

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The key to perfect empanada dough is to find the balance between a dough that is sturdy enough to hold the filling without breaking or falling apart, while still being delicious. My recipe strikes that perfect balance and is easy to make!

I just discovered the culinary joy that is empanadas. I cannot believe that I have lived this long and had never heard of an empanada until Maria Empanada opened near my home. I am now completely obsessed with this little pocket that can be filled with so many amazing flavors.

Jump to:

• What is an Empanada?
• Empanada Dough
• Instructions
• Expert Tips to Make the Perfect Dough
• Empanada Filling Ideas
• Make-Ahead and Storing
• Recipe
• How to Make Perfect Empanada Dough

What is an Empanada?

Empanada comes from the Spanish word empanar, which means to coat or wrap in bread. The recipes are closely guarded family secrets and can vary from household to household. However, all recipes have one thing in common: the dough is rolled out, filled, and then folded over into a half-moon shape and baked or fried.

Empanada Dough

In researching how to make an empanada, I came across many recipes that were similar to pie dough. Actually, they were the same as basic pie dough. The result was a dry and flaky empanada, where the flavor of the dough was stronger than the filling. I did not like the result and wished for a dough closer to the dough at Maria Empanada.

I kept going back to the drawing board. Researching different fillings and watching interviews with the owner of Maria Empanada to determine why her empanada shell was different. The best I could tell was that she incorporated margarine and baking powder while removing vinegar from her recipe. This seemed to be very different from any other empanada recipe.

It took a few tries, but I developed a dough recipe that forms a nice shell, has a bit of a crunch, and complements any empanada filling. This dough differs from Maria's because I added sugar and warm milk. However, I felt it was just perfect, and I am very excited by how it tastes and holds up against soggy bottoms.:)

Instructions

First, gather all your ingredients. Most of them you will already probably have in your kitchen.

1. Mix the flour, baking powder, salt, and sugar using a whisk. These are your dry ingredients.
2. Add the margarine to your dry ingredients and use your fingertips or a pastry cutter; mix until the flour mixture resembles bread crumbs.
3. Add the egg yolk and the milk in small amounts until the dough forms. Pat dough into a round disk.
4. Wrap in plastic wrap and place in the refrigerator for at least one hour.
5. Remove the dough from the refrigerator. Using a rolling pin, roll the dough to ⅛ an inch thickness. Cut the dough into equal pieces into a circle shape. The size of your empanada depends on personal preference and what you are cooking. Here is the general rule of thumb I use when making empanadas.
   • Appetizer - use a pastry mat or a bowl, and cut the dough into 6-inch rounds.
   • Main Dish - use a pastry mat or a plate, and cut the dough into 8-inch rounds.
   • Dessert - use a drinking glass to cut about 3-inch rounds.
6. Fill the empanada with the desired filling/s.
7. Fold in half and pinch into shape. For a traditional look, you can press your fork into the dough, where you just pinched the dough together. Place on a baking sheet.
8. For a golden shiny look, brush the top of the dough with a beaten egg. (Egg wash)
9. Bake at 425 degrees for 25 minutes or until golden brown.

Expert Tips to Make the Perfect Dough

Tip	Description
Cut the dough into uniform circles.	Use an empanada press, cookie cutter, or a small bowl to cut the dough into desired-sized circles. This will help ensure that your empanadas are uniform in size and shape.
Don't overwork the dough.	Overworking the dough can make it tough and chewy. Mix the dough until it comes together, then knead it gently until it is smooth and pliable.
Carefully fill the empanadas.	Spoon the filling into the center of each empanada circle, leaving enough room around the edges to seal the dough. I feel like less is more when it comes to filling an empanada. Too much filling and can break during baking.
Keep your ingredients cold.	Empanada dough is similar to pastry dough. The key to getting it just right is to keep your ingredients cold. This includes not overworking them with your hands or fully incorporating the butter into the dough.
Roll the dough to the right thickness.	Empanada dough should be rolled out to about ⅛ inch thickness. If the dough is too thin, it will tear or break when you fold it around the filling. If it's too thick, the crust will be doughy and heavy.
Seal the edges well	Use a fork or your fingers to crimp the edges of the empanadas together, sealing in the filling. Ensure the edges are tightly sealed, or the filling may leak out during baking.

Empanada Filling Ideas

There are countless options to make empanada fillings, which can be tailored to suit individual tastes and preferences. The fillings can range from savory to sweet and can be made with various meats, vegetables, cheeses, and fruits.

Empanada filling can also be adapted to suit different dietary restrictions and preferences. For example, vegetarians can enjoy fillings made with mushrooms, cheese, and vegetables, while vegans can use tofu, lentils, or sweet potatoes as a base. Those on a gluten-free diet can make empanada dough with alternative flour, such as almond or chickpea flour. Endless variations can be created by combining different ingredients and seasonings, and here are a few ideas to get you started.

Category	Filling Ideas
Appetizers	Beef and cheese, chicken and cheese, spinach and feta, spinach and ricotta, shrimp and cheese.
Breakfast	Bacon and egg, ham and cheese, sausage and egg, potato and egg, chorizo and egg.
Dessert	Apple cinnamon, chocolate and Nutella, banana and Nutella, peach and cream cheese, pumpkin and cream cheese, strawberry, and cream cheese.
Main Meals	Beef and potato, chicken and potato, pork and apple, spinach and mushroom, vegetable and black bean.
Vegetarian	Black bean and corn, cheese and onion, mushroom and onion, roasted vegetable, spinach, and cheese.
Vegan	Black bean and sweet potato, lentil and vegetable, mushroom and spinach, potato and onion, vegetable and tofu.

Flavors from Around the World

The fun thing about empanadas is you are not limited to the flavor of one region. In fact, you can have fun and fill these delicious pockets with all kinds of flavors from around the world. My favorite is making a samosa empanada filled with potatoes and peas. Here are just a few flavors ideas from around the world.

Country	Filling Ideas
Argentina	Beef and onion, ham and cheese, spinach and ricotta, tuna and tomato
Brazil	Black beans and rice, chicken, and corn, ground beef and olives, hearts of palm, and cream cheese
Chile	Chicken and cheese, corn and cheese, seafood and cheese, squash and onion
Colombia	Beef and potato, chicken and potato, pork and chorizo, plantain and cheese
Cuba	Beef and tomato, chicken and peppers, ham and cheese, picadillo (ground beef with raisins and olives)
India	Chickpea and potato, lamb and onion, paneer and spinach, potato, and pea
Japan	Chicken and shiitake mushrooms, pork and cabbage, shrimp and vegetable, teriyaki chicken
Middle East	Beef and eggplant, lamb and feta, spinach and feta, za'atar chicken
Mexico	Chicken and green chiles, pork and pineapple, potato and chorizo, refried beans and cheese
Spain	Chorizo and potato, ham and cheese, seafood and tomato, spinach, and chickpea
United States	BBQ pulled pork, buffalo chicken, cheeseburger, green chile mac and cheese, red chile Frito pie

Make-Ahead and Storing

Refrigerator Instructions: Wrap dough tightly in plastic wrap for up to two days.

Freezer Instructions: Wrap tightly in plastic wrap and store in a freezer bag for up to three months. Defrost in the refrigerator overnight and roll into shape the next day.

Great British Baking Show Bake

Season 1, Episode 5, Technical - Cornish Pasty/Empanada
Count 13 down, 265 to go!

Recipe