• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Laylita's Recipes logo
  • Home
  • En Español
  • About Laylita
  • Videos
  • Recipe Index
  • Ecuadorian Recipes
    • Ecuadorian Breakfast Dishes
    • Ecuadorian Street Food
    • Ecuadorian Soups
    • Ecuadorian Main Meals
    • Ecuadorian Appetizers
  • Latin Recipes
    • Ceviches
    • Empanadas
    • Plantain Recipes
    • Fish and seafood
    • Latin desserts
  • Sites
    • Receitas da Laylita
    • Recettes de Laylita
    • Travel
    • Viajes
Home » All » By Theme » Empanadas » How to make empanada dough for frying

How to make empanada dough for frying

By Layla Pujol 46 Comments

How to make homemade empanada dough for frying

This is my easy recipe for homemade empanada dough for frying. The process to make this empanada dough for frying is very similar to the empanada dough for baking. A few differences are that this dough doesn’t include egg, has a little bit less butter, but adds baking powder and little bit of orange juice. The orange juice gives the dough a nice flavor, while the baking powder give the empanadas that light fluffy texture when you fry them.

Homemade fried empanadas

You can use the regular baking empanada dough and fry it, however I prefer the texture that you get from this variation when making fried empanadas. I mainly make this dough to prepare empanadas de viento or fried cheese empanadas, but it can also be used to make any type of fried empanada with the filling of your choice. This is mainly a savory fried empanada dough, though if you want you can add a small amount (~1 tablespoon) of sugar to give the dough a slightly sweeter taste. This will work well with fillings like cheese or cheese and jam/fruit preserves.

Fried empanadas

En Español

Fried empanadas

How to make empanada dough for frying

Easy recipe for making homemade empanada dough for frying. This fried empanada dough is made using all purpose flour, baking powder, sugar, orange juice, and water.
4.59 from 846 votes
Print Pin Your Questions and Comments
Course: Appetizer, Breakfast, Snack
Cuisine: Ecuadorian, Latin
Keyword: Dough, Empanadas, Frying
Prep Time: 30 minutes
Cook Time: 10 minutes
Resting time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12 -15 medium size empanadas or 20-25 small empanadas

Ingredients

  • 3 cups all-purpose flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 tablespoon of sugar – optional if you want a hint of sweetness in the dough
  • 1 stick of butter 1 stick = 4 oz
  • ¼ cup or 4 tablespoons of orange juice
  • ~2/3 cup sparkling water or still water add more if needed
  • Your choice of fillings
  • Oil for frying

Instructions

  • Mix the flour, salt, sugar (if using), and baking powder in a food processor.
  • Add the pieces of butter and pulse until mixed.
  • Add the orange juice and sparkling water – start with ½ cup of water and then add more as needed, pulse and mix until clumps of dough start to form.
  • Form a ball with the dough and knead lightly.
  • Place the dough in bowl, coat with small amount of oil, cover and let rest at room temperature for about an hour.
  • To make the empanada discs or rounds, you can either roll out the dough into a thin layer and cut out round disc shapes for empanadas (use round molds or a small plate). Or you can make several small balls of dough, about 1.5 oz to 2 oz in weight, then use a tortilla press or a rolling pin to roll them out – they don’t need to be perfectly round. It's really important to get the discs very thin since they cook very quickly when you fry them, if after cutting out the round shapes or pressing them with a tortilla press, they are still thick, try rolling each disc a little more until it is very thin. Some people also use a pasta machine to get the dough very thin.
  • The empanada discs can be used immediately or stored in the refrigerator or freezer to use later.

To fill, assemble, and fry the empanadas:

  • Use a spoon to place your choice of filling on to the center of each empanada disc.
  • Fold the empanada discs and seal the edges, first pressing gently with your fingers, then use your fingers to gently twist the edges of the empanada. You can also use a fork to press down and seal, or one of those empanada molds if you have one.
  • If you have time, I recommend chilling the empanadas for 30 minutes to an hour (or longer if you are making them ahead of time), before frying them.
  • The empanadas can be fried either a deep fryer or a simple frying pan, just make sure to have enough oil to cover at least half the empanada if using a pan. Heat the oil, it should bubble when you add the empanadas to the oil, and fry each empanada until they are golden on each side. Don’t overcrowd the pan and if any of them break/leak remove it immediately from the oil.
  • Place the fried empanadas on paper towels to drain any extra oil.
  • Serve warm.

Notes

To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.

Homemade empanada dough for frying

Step by step photos for the preparation of the empanada dough for frying:

Mix the flour with the salt and the baking powder Butter, orange juice, and sparkling water for empanada dough

Add the butter and mix well Add the liquids and mix until clumps of dough start to form

Remove the dough from the food processor, form a ball, and let it rest for about an hour You can either roll out a thin sheet of dough or form the dough into several small balls

Roll each ball out into a circle form You can also use a tortilla press to make the empanada discs Making empanada discs with a tortilla press Add your choice of filling to the empanada discs Empanada dough for frying You can make larger empanadas or minitiure bite sized ones Fry the empanadas in hot oil until golden on each side Place the fried empanadas on paper towels to remove excess oil

Fried cheese empanadas

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Similar Recipes

Filed Under: All, Appetizers, Basics, Breakfast and brunch, Caribbean, Central America, Comfort food, Ecuador, Empanadas, Holidays, Latin America, Mexico, South America, Street food, Vegetarian

Reader Interactions

Comments

  1. Amy says

    January 17, 2021 at 5:42 pm

    This is my favorite recipe! It comes out great every time. Everyone loves them.

    Reply
  2. Elvia Garcia says

    January 1, 2021 at 2:40 pm

    This recipe is amazing! The empanadas came out perfectly delicious stuffed with creamy mushrooms and didn’t need sauce. It was my first time making them and wow truly delightful, so soft but yet crispy. Thank you for sharing this wonderful recipe. It’s a keeper.

    Reply
  3. Shane says

    July 4, 2020 at 9:57 pm

    Took me 2 trials before I managed to make a decent dough.It was delicious.Thank you for this simple recipe!

    Reply
  4. Gina Colada says

    May 29, 2020 at 12:05 pm

    These were PERFECTION! I juiced an orange and used orange flavored sparkling water, because that’s what I happened to have.
    We stuffed them with slow cooked black beans, potatoes, roasted corn and Jamaican curry seasonings.basically what we had in the fridge already made. We have a similar thing here called Pates here in the Virgin Islands, and we are right next to Puerto Rico and the Dominican Republic and they make Pasteles and Empanadas!
    . The pates are usually stuffed w salt fish, beef or chicken, and this dough KICKS that recipes butt. It’s so much better!
    It was so flaky and the dough was so easy to work with. We are taking them to a beach fire birthday tonite with a Chimmichurri sauce, so thank you!
    Spectacular and will be my go-to recipe, and my husband is a REAL classically trained Chef and is in love with the recipe. I really lucked out finding your website. Muchos Gracias!!!!

    Reply
« Older Comments

Leave a Reply Cancel reply

Primary Sidebar

Post notifications by email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Recipes by Category

Welcome

 Layla Pujol is an Ecuadorian modern-day nomad who loves to cook and travel. She currently lives in Europe, previously in the US, and is currently working on her first cookbook, which will focus on delicious Ecuadorian and Latin recipes (adapted to her style). More

Available Now ¡Cómpralo ahora!

Yo cocino latino cookbook

Ecuadorian Recipes

  • Pan de yuca or cassava cheese bread

    Pan de yuca or cassava cheese bread

    Pan de yuca, also known as cheese bread or yuca bread, are yummy melt in your mouth warm breads made with cheese and yuca or …
  • Chaulafan de pollo {Ecuadorian chicken fried rice}

    Chaulafan de pollo {Ecuadorian chicken fried rice}

    Chaulafan de pollo is an Ecuadorian chicken fried rice made with rice, chicken, bacon, onions, garlic, peppers, bell peppers, peas, carrots, scrambled eggs, raisins, spices …
  • Humitas or steamed fresh corn cakes

    Humitas or steamed fresh corn cakes

    Humitas are savory steamed fresh corn cakes made from a mixture of freshly ground corn, onion, garlic, cheese, eggs, and cream, which is placed inside …

Footer

Stay connected

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

laylapujol

Rhubarb upside down cake {Pastel volteado de ruiba Rhubarb upside down cake {Pastel volteado de ruibarbo}

#rhubarb #upsidedowncake #pastelvolteado #ruibarbo
{Mojitos de maracuyá} Passion fruit mojitos #mo {Mojitos de maracuyá} Passion fruit mojitos 

#mojitotime #maracuyá #passionfruit #mojitodemaracuya #cocteles #laylitasrecipes #recetasdelaylita
The charming town of Larochette in Luxembourg #l The charming town of Larochette in Luxembourg 

#luxembourg #larochette #hiking
Cherry limeade {Limonada de cereza o cerezada} Th Cherry limeade {Limonada de cereza o cerezada}

The recipe is on the blog {La receta está en el blog 

#cherrylimeade #limonadadecereza #cerezada #paraelcalor #recetas #refreshingdrinks #recetasdelaylita #laylitasrecipes
Load More... Follow on Instagram
  • En Español

© Laylita.com 2021, all rights reserved. No copy without authorization. Privacy policy | Contact

 

Loading Comments...