Authentic Empanada Pastry Dough

Authentic Empanada Pastry Dough
  • PREP TIME
    15 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    45 mins
  • SERVING
    12 People
  • VIEWS
    52

Embark on a culinary adventure with this time-honored Empanada Dough recipe! Crafted for ease and authenticity, this dough comes together swiftly in a food processor, promising delightful, flaky empanadas every time. Prepare rounds in advance and freeze for impromptu gatherings or a comforting weeknight treat.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    16 g
  • Cholesterol
    26 mg
  • Fiber
    1 g
  • Protein
    3 g
  • Saturated Fat
    3 g
  • Sodium
    201 mg
  • Sugar
    0 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 2 mins In the bowl of a food processor, combine the sifted flour and chilled, cubed butter. Pulse until the mixture resembles coarse crumbs. (Approx. 1-2 minutes)

Image Step 02
02 Step

Recipe View 1 mins Add the egg to the flour mixture and pulse until just combined. Be careful not to overmix. (Approx. 30 seconds)

Image Step 03
03 Step

Recipe View 2 mins In a separate small bowl, dissolve the salt in the warm water. Gradually add this mixture to the food processor while pulsing, until a soft dough ball forms. (Approx. 1-2 minutes)

Image Step 04
04 Step

Recipe View 30 mins Remove the dough ball from the food processor, place it in a bowl, and wrap it tightly with plastic wrap. Refrigerate for at least 30 minutes to allow the gluten to relax. (30 minutes +)

Image Step 05
05 Step

Recipe View 7 mins Lightly dust a clean work surface with flour. Knead the chilled dough for about 1 minute until smooth. Roll out the dough thinly and cut into rounds using a cookie cutter or a knife. (Approx. 5-7 minutes)

Image Step 06
06 Step

Recipe View Use the dough rounds immediately for your favorite sweet or savory empanadas. Alternatively, freeze the rounds between layers of parchment paper for later use.

For best results, ensure the butter is thoroughly chilled before using. Cold butter creates a flakier crust.
If the dough feels too dry, add water one teaspoon at a time until it comes together. Conversely, if it's too sticky, add a bit more flour.
Freezing the empanada rounds is a great time-saver! Just thaw them in the refrigerator before using.
Experiment with different fillings! This dough works beautifully with both sweet and savory options.
For a richer flavor, try using European-style butter with a higher fat content.

Martina Boylecollins

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 17 Ratings)
Total Reviews: (5)
  • Stevie Jenkins

    I love that I can make the dough ahead of time and freeze it. Makes meal prep so much easier!

  • Ludwig Borer

    Great recipe! I added a pinch of sugar to the dough for a slightly sweeter crust, and it was fantastic.

  • Francisca Waters

    I've tried other empanada dough recipes, but this one is by far the best. Simple ingredients, easy to follow instructions, and a wonderful result.

  • Eladio Keebler

    The texture of the pastry is amazing – light, flaky, and delicious!

  • Uriah Stracke

    This dough is so easy to work with! My empanadas turned out perfect.

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