Can I make empanada dough ahead of time?

Sure, make the dough, wrap it up tight, and pop it in the fridge. It will keep for about two days. You can freeze it for later, too.

My dough is too crumbly. What did I do wrong?

You probably need more water. Add a little bit more ice water, a tiny bit at a time. Mix it just until the dough comes together.

My dough is too sticky. Now what?

Sounds like too much water. Sprinkle in a little more flour. Work it in gently until it's not sticky anymore.

Can I use a different kind of fat?

Yes, butter, lard, shortening – they all work. Each one changes the flavor and texture a little. Use 3/4 cup of lard or shortening instead of a full cup of butter.

How thin should I roll the dough?

We like to roll it to about 1/8 of an inch thick. If it's too thick, it won't cook through. Too thin, it might tear.

What's the best way to seal empanadas?

After you put the filling in, fold the dough over. Press the edges together with your fingers or a fork. Make sure they're sealed tight so the filling doesn't leak out.

Help! My empanadas are burning on the bottom!

Could be a few things. Your oven might be too hot, or they might be too close to the bottom. Try a lower rack. If they are still burning, your oven might need to be calibrated.

Perfect Empanada Dough Recipe Found

Name: Foolproof Empanada Dough Recipe
Prep time: 50 min
Cook time: PT-488454H47M54S
Total time: 1 h 15 min
Cuisine: Latin American
Ingredients: 3 cups all-purpose flour, plus more for dusting; 1 teaspoon salt; 1 teaspoon sugar; 1 cup (2 sticks) very cold unsalted butter, cut into small cubes (or 3/4 cup lard, or 3/4 cup shortening); 1 large egg, lightly beaten; 1/2 cup ice water, plus more if needed; 1 tablespoon white vinegar

Description

This is the last empanada dough recipe you’ll need. I spent countless hours comparing popular recipes and found commonalities between them. This recipe is special because it takes those commonalities and adds a touch of vinegar to guarantee the most tender and delicious dough. You can use it for baking or frying, so get ready to make the best empanadas, from my kitchen to yours! This dough is easy to work with and bakes or fries to golden perfection. Whether you’re a seasoned empanada maker or a first-timer, this recipe will have you turning out impressive pastries in no time.

Equipment:

Mixing bowls
Pastry cutter or food processor
Measuring cups and spoons
Plastic wrap
Rolling pin
Round cookie cutter or a knife
Baking sheet or large pot for frying
Parchment Paper

Ingredients

Units Scale

3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) very cold unsalted butter, cut into small cubes (or 3/4 cup lard, or 3/4 cup shortening)
1 large egg, lightly beaten
1/2 cup ice water, plus more if needed
1 tablespoon white vinegar

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Instructions

Mix the dry ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar until well combined.
Cut in the fat: Add the cold butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. You can also pulse the mixture a few times in a food processor, but be careful not to overmix.
Combine the wet ingredients: In a separate bowl, whisk together the lightly beaten egg, ice water, and white vinegar.
Gradually add liquid to dry ingredients: Make a well in the center of the flour mixture and gradually pour in the egg mixture. Using a fork or your hands, gently mix the wet and dry ingredients until the dough just starts to come together. If the dough seems too dry, add more ice water, 1 tablespoon at a time, until it reaches the desired consistency. Be careful not to overwork the dough.
Chill the dough: Turn the dough out onto a lightly floured surface and gently shape it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days.
Roll out and cut the dough: Once the dough is chilled, divide it into two equal portions. On a lightly floured surface, roll out one portion of the dough into a 1/8-inch thick circle. Using a round cookie cutter (4-6 inches in diameter) or a knife, cut out circles from the rolled-out dough. Repeat with the remaining dough.
Fill and seal the empanadas: Spoon your desired filling onto the center of each dough circle, leaving a 1/2-inch border around the edge. Fold the dough over the filling to create a half-moon shape. Press the edges firmly with your fingers or a fork to seal the empanadas.
Bake or Fry:
- Baking: Preheat oven to 375°F (190°C). Place empanadas on a parchment-lined baking sheet. Brush with egg wash (1 egg beaten with 1 tablespoon water) for a golden crust. Bake for 18-22 minutes, or until golden brown.
- Frying: Heat about 2 inches of oil in a large pot to 350°F (175°C). Carefully fry empanadas in batches for 2-3 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
Serve warm and enjoy!

Notes

The Secret Ingredient: The addition of vinegar is what sets this recipe apart. Vinegar helps to inhibit gluten development, resulting in a more tender and flaky crust. It’s a subtle change, but it makes a noticeable difference in the final product. This is a technique often used in pie crusts.
Fat Choices: You can use butter, lard, or shortening for this recipe. Butter provides the best flavor, while lard and shortening may result in a slightly flakier crust. If you use lard or shortening use 3/4 of a cup instead of a full cup.
Don’t Overmix: Overmixing the dough can lead to a tough crust. Mix only until the ingredients are just combined.
Chill Out: Chilling the dough is crucial for allowing the gluten to relax and the fat to solidify, which helps create a flaky crust.
Filling Possibilities: Get creative with your fillings! Some popular options include seasoned ground beef, chicken, cheese, vegetables, or even sweet fillings like fruit or dulce de leche.
Make Ahead: You can make the dough ahead of time and store it in the refrigerator for up to 2 days or freeze it for up to 3 months.
Freeze Unbaked Empanadas: Arrange uncooked empanadas in a single layer on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer bag for longer storage. Bake or fry directly from frozen, adding a few extra minutes to the cooking time.

Nutrition

Serving Size: 1 Empanada Depending On Filling
Calories: 250-350
Sugar: 1-2g
Sodium: 200-300mg
Fat: 15-20g
Saturated Fat: 8-12g
Carbohydrates: 30-40g
Fiber: 1-2g
Protein: 5-7g
Cholesterol: 40-60mg