Active Time
20 min
Total Time
1 1/4 hr
This recipe is an accompaniment for Potato, Pepper, and Chorizo Empanadas. But once you've mastered a basic empanada dough, there's no reason you can't use it to make any kind of empanada your heart desires, like the sweet and salty combo of this Chicken Empanada with Chorizo, Raisins, and Olives or a Spiced Turkey Empanada—or even the surf-and-turf filling in these Tuna Empanadas with Serrano ham. You could also simply stuff the excellent dough with whatever meat and vegetable combinations you love, or have around in the fridge. Using the homemade dough rather than store-bought pizza dough or puff pastry will take any of these filling ideas to the next level.
Ingredients
Makes enough for 12 pastries
Preparation
Step 1
Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
Step 2
Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
Step 3
Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.
Leave a Review
Reviews (154)
Back to TopUsed this recipe several times and people rave about my empanadas. I fill them with raspberry preserves and cream cheese just like I learned in Key West. Be sure to freeze the preserves first, in separate cups. My wife wants me to sprinkle confectionery sugar on the next batch. I air fry these pastries now.
Fritomann
Portage Lakes Ohio
10/8/2022
LOL people its a dough recipe, not an empanada recipe, the dough is great and my go to
Anonymous
Redding, CT
1/24/2022
How to proceed after step #3? Your instructions are unfinished and lacking.
Anonymous
Manila, Philippines
12/7/2021
I have read your recipe but I only got up to #3 in the directions so I don’t know if I can fry them or I can bake them but I’ll make them today going into to another recipe form some one else
Anonymous
Los Angeles California
11/1/2021
love the recipe, where can i get the empanada mold?
rachelgon5
Los Angeles, CA
5/22/2021
The dough is too dry, it should have more shortening.
doña Ana
Denver, Colorado
4/27/2021
Great recipe the dough is delicious and flaky will definitely make it again
Doraluz83
Brooklyn,New York
3/9/2021
Great recipe, the dough bakes or fries up well. Thoughts after making several different batches- Instead of using all flour, substitute a quarter cup of cornmeal for improved texture and flavor. This made nine large, or 12 medium empanadas, so make two batches, you'll want leftovers. Enjoy!
bdobbins
Richmond, VA
3/4/2021
I made empanadas today using this dough recipe. It is a beautifully flaky, but strong dough. I will absolutely make it again
Kmbfatw12
Rural Retreat, VA
2/28/2021
I made empanadas with this recipe yesterday and absolutely love them. The dough tasted exactly the same as the Peruvian Bakery I go to in Denver. The texture after baking is firm. Noore paying $4.00 a piece for an empanada! Thanks for your recipe!
Llemarra
Pueblo Colorado
1/12/2021
Awesome recipe! Best empanadas I had made
Coquito
Mexico City
1/12/2021
It’s pie crust, it’s a good pie crust recipe but empanada, no.
Bagarcia8931
Dallas, Texas
1/7/2021
YES YOU CAN BAKE THIS RECIPE. Just brush the empanadas with egg wash before putting them in the oven. I baked mine in the toaster oven on 450 degrees for 30-35 minutes. I flipped them at the halfway mark. Don’t fill the dough with hot fillings. Let the filling come to room temperature before making the empanadas.
Honeybees20
San tan valley, AZ
12/31/2020
This recipe is simple and easy to execute. Keeping the dough cold throughout the whole process made for a light, flaky crust.
SummerPearl89
USA
11/16/2020
Excellent Dough recipe. Easy to use! Great for savory dishes! Made baked chicken empanadas, came out golden brown color. Delish!
RicaJChef
United States
8/30/2020
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