empanada dough

Empanada dough is the key to making tender, flaky empanadas. Use this recipe to make empanada discs at home and you&#039;ll never want to buy them frozen again!

Empanada Dough

all-purpose flour (sifted,

salt

lard (6 ounces,

tbsp achiote oil ((optional))

milk (warm)

Add the flour and salt to a large bowl. Using your fingers, a pastry blender or food processor, cut in the lard, blending well. Add the achiote oil and blend again to mix it in thoroughly (See Notes 1 and 2).

Add the egg yolk, then the milk in small amounts, blending until small dough clumps start to form. Continue until all milk has been used and dough comes together. Press dough into a ball, scraping up bits in bottom of bowl.

Cut empanada dough into 2 or 4 pieces, press to flatten slightly, then cover each with plastic wrap and chill in the refrigerator for 30 minutes (See Note 3). At this point, dough can also be frozen for later use.

On a lightly floured surface, roll the chilled dough into a thin sheet (1/8th of an inch thick). Use 4 or 6-inch round biscuit cutter or cutting side of an empanada press to cut out empanada discs. Gather and re-roll dough pieces as needed to make remaining empanada discs.

https://content.jwplatform.com/videos/T0p3PXUt.mp4

Empanada dough is the key to making tender, flaky empanadas. Use this recipe to make empanada discs at home and you’ll never want to buy them frozen again!

Want to learn how to make flaky Empanada Dough? It&#x27;s really easy! Fill this homemade turnover with whatever meat (or vegetarian filling) you like, and enjoy a light, buttery dinner!

all purpose flour

+ 6 tablespoons cold unsalted butter,

water

egg,

https://mediavine-res.cloudinary.com/video/upload/u3mk16wozoslw5pqivoa.mp4

Wondering how to make Empanada Dough? Then you're in the right place! Learn the best way to make flaky empanada dough, and follow a tutorial on how to fold it, too.

Homemade Empanada Dough

Today we're making homemade empanada dough that can be used to make pastelillos, empanadas, and so much more! It's made with just 5 ingredients (flour, butter, salt, egg, and water) and comes together in less than an hour. 

Foolproof 5 Ingredient Empanada Dough

butter (unsalted), melted

Mix dry ingredients

Mix the flour with the salt in a large bowl to combine.

Add wet ingredients

Add the melted butter, egg yolks, and water to the flour mixture.

Work the dough

Mix together until a dough begins to form. Transfer to a flour dusted surface and continue to knead until a consistent ball of dough forms. If the dough feels too wet, add flour a one tablespoon at a time until it no longer sticks to your hands.

Chill

Cover the dough with a towel and let chill in the fridge for at least 30 minutes.

Roll

Divide the dough into quarters, then into eighths, then sixteenths, then into 32 pieces. Roll each piece into a ball. On a flour dusted surface roll each ball into a round circle using a rolling pin.

Fill &amp; fry or bake. 

From here, you&#8217;re ready to fill your empanada dough with whatever you like. Make sure to not overfill your empanada dough, brush edges with water, and crimp the dough shut using a fork. See notes for directions on how to fry or bake.

Thank you so much for this recipe. My family enjoyed it very much. I filled it with "walnut meat". I am going to try preparing the empanadas and freezing them. I saw this sold commercially, and I am in the "empanada mood" today. I hope to remember to post again how this experiment went.

The resuts are in! I frozen the empanadas yesterday. Today I took one out and let it on the counter, and it became somehow dry, but it defrosted. Then I took one from the freezer and fried both. They were both great. Make sure the oil is not too hot, to give a chance to the filling to warm up before they're fried on the outside. I did not try the oven method, instead I mede meringue cookies with the egg whites

This looks great! I was wondering if I can sub in oil for butter? Thanks in advance.

I want everything I eat for the rest of my life to be wrapped in this empanada dough. I usually fill them with picadillo from skinnytaste.com but literally everything would be good in this, sweet (mini apple pies??) or savory. So tender and chewy and yummy!

https://www.youtube.com/watch?v=RE1zwrJ8FdE

Today we're making homemade empanada dough that can be used to make pastelillos, empanadas, and so much more! It's made with just 5 ingredients (flour, butter, salt, egg, and water) and comes together in less than an hour.

Get the recipe: https://salimaskitchen.com/empanada-dough/

Ingredients:
4 cups all purpose flour
1 tsp salt
1/2 cup butter (unsalted), melted
4 egg yolks
1 cup water

Filling ideas & recipes:
https://salimaskitchen.com/empanadillas-fried-puerto-rican-turnovers/
https://salimaskitchen.com/guava-cheese-empanadas/
https://salimaskitchen.com/pumpkin-empanadas/
https://salimaskitchen.com/chicken-empanadas/
https://salimaskitchen.com/beef-and-cheese-empanadas/

5 Ingredient Foolproof Empanada Dough

Easy baked beef empanadas with a flaky homemade dough. Step-by-step photos, make-ahead + freezing tips, and filling variations.

Beef Empanadas

unsalted butter

(349 grams) all-purpose flour

fine sea salt

paprika

olive oil, (divided)

beef (85-90% lean)

onion,

½ red bell pepper, (cored, seeded, and finely diced)

green bell pepper, (cored, seeded, and finely diced)

peas

garlic, (finely minced)

oregano

red pepper flakes

white pepper

cumin

beef broth

tomato paste, (to preference)

russet potato, (peeled, finely diced, and boiled*)

scallions, (trimmed and chopped)

monterey jack cheese (or “Mexican blend” cheese), (optional)

In a medium saucepan over medium heat, add the water and butter, heating until butter has fully melted. Meanwhile, in a large bowl, whisk together flour, salt, and paprika and make a well in the center. Pour a little of the warm butter mixture in and mix with your fingertips to make a wet paste. Pour in remaining liquid, and work the dough with your hands until you get a wet, oily dough. Wrap the dough in plastic and refrigerate for at least 2 hours.

Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.

For the dough:

Heat 2 tablespoons of oil in a large skillet over medium heat. Saute the beef, cooking until browned, about 10 minutes. Remove the beef with a slotted spoon and set aside.  Reserve 2 tablespoons of drippings.

With the remaining 1 tablespoon olive oil and 2 tablespoons of drippings, sauté the yellow onion until translucent, 10-15 minutes.  Then add the bell peppers, peas, garlic and seasonings.

After a few minutes, deglaze the pan with ¼ cup of beef broth, then add 1-2 tablespoons of tomato paste (to preference).

Once the tomato paste has dissolved, mix in the beef and potatoes. Remove from heat.

For the filling:

Tear off golf-ball sized pieces of the chilled dough and roll into balls. On a lightly floured work surface, use a rolling pin to roll out the balls into 1/4-inch thick, 5-inch diameter circles. Once your dough has been rolled out, place 2 heaping tablespoons of filling in the center of each dough circle. Add ½ teaspoon scallions to each circle, and sprinkle lightly with cheese, if using. Brush a small amount of egg wash lightly over one half edge’s border. Fold over the dough to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork.

Place empanadas onto the prepared baking sheet. Lightly beat together the egg and water. Brush the empanadas gently with the egg wash.

Bake empanadas until golden brown, about 20 minutes. Serve warm.

Refrigerate leftovers either plastic wrapped or stored in an airtight container for up to 3 days. You can also freeze cooked empanadas plastic wrapped in a resealable freezer bag or airtight container for up to 3 months. To reheat, unwrap as many empanadas as you want and warm through in a 300°F oven or toaster oven for about 10 minutes.

To assemble:

I have tried several recipes for beef empanadas, and this one was the best. A chicken one would be wonderful. The crust was flaky and the beef was still delicious and juicy. The red pepper flakes add just the proper amount of zing.

If you want to do chicken just sub the beef for ground chicken, but you will need to add extra seasoning and salt, chicken is pretty bland.

I had the same problem, way way too wet. I added quite a bit of flour to make a dough,  in the frig now.  We will see the result.  I used a gram scale for all measurements.  The only thing I could think of causing the wetness it the butter/water mixture was too hot when I added it??

These look more like empanadillas.  Smaller.  I made them larger like a taco shell sise which is a EMPANADILLA.  VERY GOOD RECIPE.  I made as a tester fir Thanksgiving...turkey, cheese carrots, cranberry celly mix.  I blended it all in a food processer so it was like a paste. I added garlic, onion, it tasted so good!

Delicious! This was the best recipe, I have tried, for beef empanadas. I would love to see one for chicken. 
The beef remained moist and flavorful and the crust was flaky. Just the right amount of zing from the red pepper flakes.

I found them to be very tasty ,, not as moist as I would have liked , but I’ll adjust next batch . But this one was very good

I love your empanadas I come from Argentina and they’re the best I can eat them any time for breakfast lunch or dinner they are the best I love your recipe keep making them you are the best cook them anytime Love them DElICIOSO!!!!You are the best keep making your recipes please!!!! Thank you 🙏🏻 i

Outstanding.  Perfect dough, perfect filling.  Loved by all! Thank you for this great recipe!

I just need a little help, I’ve made this recipe before, and it turned out awesome, but the last two times I’ve tried to make the dough for some odd reason it comes out chunky, like there’s big chunks of butter or something, even though it’s all melted. I don’t know why it didn’t happen the first time but now it won’t stop happening and the dough doesn’t come out right. Any advice would be appreciated. HELP!!!

Whatever you do, if you are weighing out the flour, DO NOT add more flour because you think it’s too wet. Just put it in a bowl and put plastic wrap down on top and put it in the fridge for two hours. At  the end of two hours. It will solidify a little. I then took it out of the bowl, shaped it into a disc, wrapped it in plastic wrap, and put it back in the fridge overnight. It was a joy to work with.

I liked the filling, but my husband did not so I will have to try something else for him. Pretty sure the grandkids will like these.

https://content.jwplatform.com/videos/YrelpHW4.mp4

Beef Empanadas feature a flavorful beef filling wrapped in flaky, buttery pastry. I'm showing you step-by-step how to make empanadas that are baked instead of fried. These crowd-pleasers can be made ahead of time too!

How to Make Beef Empanadas

Easy recipe for sweet empanada dough or how to make sweet pastry dough for dessert empanadas or hand pies/turnovers using a food processor.

How to make sweet empanada dough

all-purpose flour

sugar

butter

eggs

water milk

Mix the flour, sugar and salt in a food processor.

Add the butter, eggs and water until a clumpy dough forms.

Knead the dough for a few minutes.

Form dough into 2 balls, flatten into thick discs, and chill in the refrigerator for at least 30 minutes.

Roll out the dough into a thin sheet and cut out round disc shapes for empanadas, use round molds or a small plate or cup as a mold, you can choose how large based on whether you want small or medium sized empanadas .

Use the empanada discs immediately or store in the refrigerator or freezer to use later.

Making homemade sweet empanada dough:

To assemble these sweet empanadas or dessert turnovers, place the filling of your choice on the center of each empanada disc. Don’t add too much filling since it makes it harder to close or seal the empanadas when they’re overstuffed.

To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. If needed, you can brush the inside edges with egg white, it will act as a glue for the empanadas. You can do a final seal by pressing the top of a fork against the edges. You can also try a curl type seal, called repulgue or churito, by using your fingers to twist the curl the edges – this is harder with sweet empanadas than with regular savory empanada dough.

For best results, refrigerate the empanadas for at least 30 minutes 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). After brushing the empanadas with egg wash, you can sprinkle sugar (I prefer brown sugar or demerara) on top.  You can also sprinkle them with regular or powdered sugar after baking.

Bake the empanadas in a pre-heated oven. I usually bake them at 375F/190C. The baking time will vary based on the oven and size of empanadas, and should be in the range of 18-25 minutes – the empanadas will be ready once they are golden on top.

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Empanada Dough

Foolproof 5 Ingredient Empanada Dou...

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How to make sweet empanada dough

The most viewed empanada dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine