How to Make Perfect Empanada Dough
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You can make perfect empanada dough at home with just a few basic ingredients. This recipe creates a dough that is sturdy enough to hold the filling while still being delicious.
Empanada Dough
In researching how to make an empanada, I came across many recipes similar to pie dough. They were the same as basic pie dough. I returned to the drawing board and researched how my favorite local empanada maker, Maria Empanada, made hers. My recipe is not exact, but it’s what I gathered from watching and reading invertives. After several tests, I feel as though I have come close!
Expert Tips to Make the Perfect Dough
| Tip | Detail |
|---|---|
| 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. | Seal the edges well. |
| 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 1/8 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. | 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. |
Filling Ideas
There are countless options to make empanada fillings, which can be tailored to 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 | Black bean and corn, cheese, and onion, mushroom and onion, roasted vegetables, spinach, and cheese. |
| Breakfast | Bacon and egg, ham and cheese, sausage and egg, potato and egg, chorizo and egg. |
| Dessert | Black bean and corn, cheese, onion, mushroom and onion, roasted vegetables, spinach, and 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, onion, mushroom and onion, roasted vegetables, spinach, and cheese. |
| Vegan | Black bean and sweet potato, lentil and vegetable, mushroom and spinach, potato and onion, vegetable and tofu. |
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.
How to Make Perfect Empanada Dough
Equipment
- No special equipment needed
Ingredients
- 3 cups all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp sugar
- ½ cup margarine
- 1 large egg yolk
- 1 large egg (optional)
- ¾ cup warm milk
Instructions
- Using a whisk, mix the flour, baking powder, salt, and sugar to fully incorporate all ingredients. These are your dry ingredients.3 cups all-purpose flour, 1/2 tsp salt, 1/2 tsp baking powder, 1/2 tsp sugar
- Cut the margarine into small pieces and, using your hand's mix margarine into the dry ingredients. The result should look like bread crumbs.1/2 cup margarine
- Add the egg yolk and the milk in small amounts until the dough forms.1 large egg yolk, 3/4 cup warm milk
- Turn out mixture onto a lightly floured surface and gather together, then knead gently with the heel of your hand once or twice, just enough to bring the dough together.
- Flatten the dough into a disk, then wrap in cling wrap. Place in the refrigerator for at least1 an hour.
- Roll out the dough to about 1/8 inch thickness and cut into desired circles using a pastry mat, bowl, plate, or glass. See notes for circle size suggestions.
- Fill empanada with the desired filling/s and then fold in half and pinch into shape.
- Whisk an egg and brush the top of the empanada with an egg wash for a shiny golden look.1 large egg (optional)
- Bake at 425 degrees for 25 minutes or until golden brown.
Notes
- Appetizer empanada – use a pastry mat or a bowl, cut the dough into 6-inch rounds.
- Main course empanada – use a pastry mat or a plate, cut the dough into 8-inch rounds.
- Dessert empanada – use a drinking glass to cut about 3-inch rounds.
Everyone enjoyed the empanadas I made using your recipe! Super easy to make and tasty. I actually cut the dough to 13 equal parts, and rolled each dough ball out individually; it work es well.
Hello Liz, I am so happy you liked my recipe. Your comments made my day so much brighter. Thank you for taking the time to let me know. ??
I made this recipe vegan by using oat milk instead of dairy milk, and substituting 1 tablespoon tapioca starch for the egg yolk. My family loved them made with vegan taco filling or sweet potatoes and black beans for dinner, and blueberry and apple pie filling for dessert. After chilling the dough for an hour, it is so easy to roll out and prepare the empanadas from. A great recipe that bakes up beautifully and doesn’t get soggy when leftover!
Hello Maria, I am so happy you liked it! I have vegan empanadas on my list of recipes to develop. Would you be ok if I used your modifications? They sound perfect!