A good homemade empanada dough starts with perfect a dough that is flaky, tender, and easy to work with. Whether you’re making savory or sweet empanadas, the right dough ensures a golden, crisp exterior with a soft, buttery bite. This homemade empanada dough is simple to prepare and versatile enough to complement any filling, from hearty meats to creamy cheeses or even fruit preserves.
With the right balance of crispness and tenderness, this dough is sturdy enough to hold its shape while still being light and delicate. It fries to a crispy, golden perfection or bakes into a beautifully flaky crust.
How to Serve and Enjoy Empanadas
Once your dough is ready, the possibilities are endless! Fill it with savory options like beef, chicken, shrimp, or mushrooms for a hearty meal, or go for a sweet version with dulce de leche, guava, or apple-cinnamon. Serve baked empanadas with a side of chimichurri or a dipping sauce, while fried ones shine with a fresh squeeze of lime or a dusting of sugar for dessert.
This empanada dough is perfect for gatherings, meal prepping, or a cozy homemade treat. Whether you bake or fry your empanadas, the result will always be delicious!
Homemade Empanada Dough Recipe
This versatile empanada dough is perfect for making crispy fried or golden-baked empanadas. The dough is buttery, tender, and easy to work with.
Ingredients (Makes 10-12 empanadas)
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
4 tablespoons butter (cold, cubed)
1 egg
⅓ cup cold water (adjust as needed)
½ teaspoon white vinegar
Instructions
1. Prepare the Dough
- In a large bowl, whisk together the flour, salt, and baking powder.
- Add the cold, cubed butter and mix using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Beat the egg and add it to the flour mixture.
- Gradually add the cold water and vinegar, mixing until the dough comes together.
- Transfer the dough to a lightly floured surface and knead for 2-3 minutes until smooth and elastic.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. After Refrigeration – Rolling and Cutting
- Remove the dough from the refrigerator and let it rest at room temperature for about 5 minutes to soften slightly.
- On a floured surface, roll out the dough to about ⅛-inch thick.
- Use a 4-5 inch round cutter (or an inverted bowl) to cut out circles.
- Stack the dough rounds between parchment paper to prevent sticking.
3. Filling Ideas
This dough is perfect for both sweet and savory fillings. Here are some ideas:
✅ Savory Fillings:
Classic Beef: Ground beef sautéed with onions, garlic, cumin, and paprika.
Cheese & Spinach: Sautéed spinach mixed with ricotta and mozzarella.
Chicken & Cheese: Shredded chicken with cream cheese and Monterey Jack.
Mushroom & Cheese: Sautéed mushrooms with Gruyère or goat cheese.
🍯 Sweet Fillings:
Dulce de Leche: Caramelized milk spread for a rich, gooey center.
Guava & Cheese: Guava paste with cream cheese for a tropical twist.
Apple & Cinnamon: Diced apples, cinnamon, and brown sugar.
4. Cooking Instructions
🔥 Option 1: Deep-Frying (Crispy & Golden)
- Heat oil to 350°F (175°C) in a deep pan.
- Fry empanadas in batches for 3-4 minutes per side until golden brown.
- Drain on paper towels before serving.
🔥 Option 2: Baking (Healthier & Still Delicious)
- Preheat oven to 375°F (190°C).
- Place empanadas on a parchment-lined baking sheet.
- Brush with beaten egg for a golden crust.
- Bake for 20-25 minutes, or until golden brown.
Tips for Perfect Empanadas
✔ Keep the dough cold—chilled dough is easier to handle.
✔ Avoid overfilling—this prevents leaks while cooking.
✔ Seal edges well—use a fork or crimp with fingers for a decorative touch.
✔ Let them cool slightly before eating—the filling will be hot!
