How to make empanada dough for baking
This my easy recipe for making empanada dough for baking, it step-by-step photos and video. You can make the dough by hand or using a food processor (or a stand mixer).
Making homemade empanada dough is not as hard as you might think, especially if you have a food processor. And even if you don’t have one, it is still pretty easy to make by hand because the dough doesn’t need be overworked, and requires minimal kneading.
Empanadas, also known as turnovers or hand pies, are one of my favorite foods. They’re so versatile and can be made with an infinite number of delicious fillings – you can be as creative as you want with empanada fillings. Empanadas are also the perfect way to use leftovers, especially when a) you don’t enough for a full meal of leftovers and b) you want something different.
Video Recipe
Other empanada dough recipes:
How to make empanada dough for frying
Recipe for sweet empanada dough (for dessert empanadas)
If you want more empanada recipes, you can also check out my All about Empanadas: The Empanada 101 Guide
Store bought empanada discs vs homemade empanada dough
These days it is very easy to find the empanada discs already made (frozen) in Latin grocery stores, and even though I was skeptical at first, they are actually quite good. However, homemade always taste better and fresher.
Another benefit of making homemade empanada dough for baking is that you can customize the dough by adding spices or herbs that will add flavor and complement or contrast with the fillings. You can also make a large batch of homemade empanada dough, roll it out and cut it into discs, then freeze the discs (separate with wax paper) for later use.
How to make empanada dough for baking
Ingredients
- 3 cups all-purpose flour
- ¼ to 1/2 teaspoon salt
- 6 oz unsalted butter (1 stick of butter = 4 oz)
- 1 egg
- 1/4 cup to 1/2 cup of water or milk adjust as needed to obtain a soft and smooth dough
Instructions
Making homemade empanada dough:
- Mix the flour and salt in a food processor.
- Add the butter and pulse
- Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms.
- To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.
- Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).
- Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn’t need to be perfectly round) – if you have a tortilla press you can use it to flatten the dough balls.
- Use immediately, or store in the refrigerator/freezer to use later.
Assembling and baking the empanadas:
- To assemble the empanadas or turnovers, place a spoonful of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but in general, it’s easier to seal an empanada that isn’t overstuffed. Also, the more you make empanadas, the easier it becomes to stuff them to the max and still seal them properly.
- To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. If you’re having a hard time sealing the edges, you can use brush the inside edges with egg white, it will act as a glue for the empanadas. You can also use a fork to help seal the edges, just press the top of the fork against the edges. To the repulgue or churito, the curl type seal, use your fingers to twist the curl the edges. There are also empanada molds that you can buy and will help seal the empanadas.
- For best results, I recommend refrigerating for at least 30 minutes the empanadas before baking – this also helps them seal better and prevents the filling from leaking out.
- If you want your empanadas to have a nice golden finish, then you can brush them with egg wash (a whole egg whisked or egg yolk plus a few drops of water whisked).
- Bake the empanadas in a pre-heated oven. I usually bake them at 375F-400F, the temperature will vary based on the oven and the size of the empanadas. I bake the smaller sized empanadas at 375F. The baking time also varies (again based on the oven and size), but it’s in the range of 18-25 minutes – the empanadas will be ready once they are golden.
What tortilla press brand and size would you recommend for making the empanada shells? Is cast iron better than aluminum?
I’ve tried a few different ones, and have to say that the heavier the better, so cast iron is my preference. I used an 8 inch tortilla press and the brand is Victoria. You can also use the same press to make green plantain patacones/tostones.
This is the exact one I used: https://www.amazon.com/gp/product/B00HWEIKZO
There’s no sugar in the recipe?
No.
Hey! Suggestions for make these the night before and baking them the day after?
Yes, I do that all the time.
I don’t have a food processor but I do have an immersion blender or will leading it by hand be better?
Making it by hand will be better. An alternative to the food processor would be a mixer with a dough hook, but the immersion blender would probably not work well.
i was told to use to use animal fat in lieu of butter, it that true and would taste better?
It depends on the quality and your personal taste, with good quality fat (butter or animal) it will taste great. Butter is more neutral in flavor, but animal fat (I’m guessing you mean lard) also gives the dough a great flavor and texture.
Made this for dinner with bok choy and carrot filling. Quick, simple recipe that turned out perfectly.
Love them……
Thanks for sharing so much detail. I love the photos too. I’m going to try to make these today! ? I think I’ll start with the basic recipe. Hopefully I don’t mess it up hehe
Love it! Thank you!
I used this recipe for my second ever batch of empanadas, after using shop bought pastry. It was much, much better and I’m making more today. I work in a shop that sells pastry products, maybe I should introduce empanadas to rural Wales.
Thank you! I never made an empanada and this was a great recipe especially since they are baked instead of fried! Much healthier :)