If you’ve ever dreamed of making perfect empanadas at home, you’re in for a treat with this recipe. Master This Foolproof Empanada Dough Recipe gives you a tender, flaky crust that’s surprisingly simple to whip up, making every bite a heavenly combination of buttery goodness and delicate texture. Whether you’re filling them with savory meat, cheese, or something sweet, this dough will be the foundation that has everyone asking for seconds. It’s reliable, easy to work with, and truly a game changer when it comes to homemade empanadas.
Ingredients You’ll Need
Each ingredient here plays a crucial role in creating the perfect empanada dough. From the flour’s structure to the butter’s richness, and the vinegar’s tenderizing effect to the water’s binding power, these simple staples work together to deliver an ideal balance of flavor and texture.
- 3 cups (360g) all-purpose flour: The backbone of the dough, providing structure and chew.
- 1 teaspoon salt: Enhances the flavors and balances the dough’s taste.
- ½ cup (113g) unsalted butter, cold and cubed: Adds richness and creates that sought-after flaky texture.
- ¾ cup (177ml) water: Hydrates the flour to form the dough while keeping it tender.
- 1 tablespoon (15ml) white vinegar: A secret ingredient that softens the dough and makes it easier to roll without cracking.
How to Make Master This Foolproof Empanada Dough Recipe
Step 1: Mix Dry Ingredients
Start by whisking together the all-purpose flour and salt in a large bowl. This step ensures your salt is evenly distributed, which is key for consistent flavor throughout your empanada dough.
Step 2: Cut in Butter
Add the cold, cubed butter into your dry mixture. Using a pastry cutter or just your fingers, work the butter in until the mixture looks like coarse crumbs. Those little butter chunks give the dough its flaky layers once baked, so resist the urge to over-mix.
Step 3: Add Liquid
Combine the water and white vinegar, then slowly pour into your flour and butter mix. Stir carefully until a rough dough begins to form. The vinegar is what keeps the dough tender and flexible, which helps prevent cracks when you roll it out.
Step 4: Knead
Turn your dough out onto a lightly floured surface. Gently knead it for just 1 to 2 minutes until it becomes smooth and cohesive. Avoid overworking the dough here—you want it to hold together, but still be soft enough to roll out easily.
Step 5: Rest
Wrap your dough tightly in plastic wrap or cover it with a clean towel. Let it rest at room temperature for 30 minutes. This resting time hydrates the flour fully and relaxes the gluten, which prevents the dough from shrinking or toughening during baking.
Step 6: Roll & Cut
After resting, roll the dough out to about ⅛ inch (3mm) thick on a floured surface. Use a round cutter between 4 and 6 inches to cut out circles perfect for your empanadas. This thickness is ideal for a crust that’s substantial yet delicate enough to complement any filling.
How to Serve Master This Foolproof Empanada Dough Recipe
Garnishes
To elevate your empanadas, sprinkle freshly chopped herbs like cilantro or parsley over the top after baking. A light brush of melted butter or an egg wash before baking gives a glorious, golden sheen that’s as beautiful as it is tasty.
Side Dishes
Empanadas pair wonderfully with fresh, tangy sides like a crisp salad with vinegar dressing or a zesty chimichurri sauce. These accompaniments cut through the richness of the dough and filling, creating a balanced, satisfying meal.
Creative Ways to Present
Serve your empanadas arranged in a circular pattern on a rustic wooden board with small bowls of dips and sauces for an inviting, shareable platter. Try adding colorful garnishes like pickled red onions or sliced jalapeños for a playful twist.
Make Ahead and Storage
Storing Leftovers
Wrap leftover empanadas in airtight foil or containers and refrigerate for up to three days. They remain delightfully fresh and retain their crispness with proper storage.
Freezing
If you want to make these empanadas ahead of time, freeze them uncooked on a parchment-lined tray. Once firm, transfer to a freezer bag and freeze for up to two months. You can bake them straight from frozen, adding a few extra minutes to the cook time.
Reheating
To reheat, bake empanadas in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through and crisp. Avoid microwaving to keep the dough’s beautiful texture intact.
FAQs
Can I substitute vegetable oil for butter in this dough?
While butter gives empanada dough its signature flakiness and rich flavor, you can use vegetable oil in a pinch, but expect a less flaky and more bread-like texture.
Why is vinegar added to the dough?
Vinegar helps tenderize the dough by preventing too much gluten formation, resulting in a softer, more pliable crust that is easier to roll out and fold without cracking.
Can I use whole wheat flour instead of all-purpose flour?
You can substitute part of the all-purpose flour with whole wheat, but using 100% whole wheat may produce a denser dough that’s harder to work with. Mixing half and half is a good compromise.
How do I prevent the dough from sticking when rolling it out?
Lightly flour your work surface and rolling pin, and if necessary, sprinkle a bit of flour on the dough as you roll. Also, chilling the dough after resting can help ease handling.
What fillings go best with this empanada dough?
This versatile dough pairs beautifully with savory fillings like ground beef, chicken, or cheese, as well as sweet options like fruit preserves. Its mild flavor complements whatever filling you choose.
Final Thoughts
Give yourself the joy of making empanadas from scratch with this Master This Foolproof Empanada Dough Recipe. It’s straightforward, satisfying, and the gateway to countless culinary adventures. Once you get the hang of this dough, you’ll wonder how you ever lived without it in your kitchen repertoire. So roll up your sleeves, and enjoy the process of crafting your perfect empanada from the very first bite to the last crumb.
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Master This Foolproof Empanada Dough Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12–14 empanada rounds (4–6 inch size)
- Category: Baking
- Method: Baking
- Cuisine: Latin American
Description
This foolproof empanada dough recipe yields tender, flaky rounds perfect for stuffing with your favorite fillings. Made with simple ingredients like flour, cold butter, water, and vinegar, this dough is easy to prepare and quickly comes together with a short resting time for optimal texture.
Ingredients
Dry Ingredients
- 3 cups (360g) all-purpose flour
- 1 teaspoon salt
Wet Ingredients
- ½ cup (113g) unsalted butter, cold and cubed
- ¾ cup (177ml) water
- 1 tablespoon (15ml) white vinegar
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and salt until well combined.
- Cut in Butter: Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to blend it in until the mixture resembles coarse crumbs, ensuring small pea-sized butter pieces remain.
- Add Liquid: In a separate bowl, stir together the water and white vinegar. Gradually pour this liquid into the flour and butter mixture while stirring, to form a rough dough.
- Knead: Turn the dough out onto a lightly floured surface. Gently knead it for 1 to 2 minutes until it becomes smooth. Be careful not to overwork the dough to keep it tender and flaky.
- Rest: Wrap the dough tightly in plastic wrap or cover it with a towel. Let it rest at room temperature for 30 minutes to allow the gluten to relax and the dough to hydrate.
- Roll & Cut: After resting, roll out the dough to about â…›-inch (3mm) thickness on a floured surface. Use a round cutter between 4 to 6 inches in diameter to cut out dough circles, ready for filling and shaping into empanadas.
Notes
- Ensure the butter is very cold to achieve a flaky texture.
- Do not over-knead the dough, as this will make the empanadas tough.
- Resting the dough is key to relaxing the gluten and making it easy to roll.
- If not using immediately, wrap the dough tightly and refrigerate for up to 24 hours.
- For crispier crusts, bake empanadas at 375°F (190°C) until golden brown.
