Empanada Dough Recipe for Perfect Golden Crust

Crafting a delectable empanada dough recipe brings pure culinary joy to home cooks everywhere.

Pastry makers seek that perfect golden, flaky texture which melts in your mouth.

Latin American kitchens have long treasured these incredible hand-held delights.

Each fold and crimp tells a story of tradition and flavor.

Mastering this essential base unlocks a world of savory and sweet possibilities.

Crisp edges and tender centers await you with just a few simple ingredients.

You can create magic in your kitchen by following these straightforward steps.

Pro Suggestions for Empanada Dough Prep

• Butter Perfection: Use cold, cubed butter and work quickly to maintain small butter pieces, which create flaky, tender empanada crust layers.
• Vinegar Magic: Add white vinegar to help relax gluten and prevent tough dough, ensuring a more delicate and soft pastry texture.
• Gentle Kneading: Handle the dough minimally to avoid developing excess gluten, which can make the crust tough and chewy instead of light and crisp.
• Chill for Success: Always refrigerate the dough for at least 30 minutes to allow butter to solidify and ingredients to rest, resulting in a more manageable and flavorful pastry.
• Versatile Rolling: Adjust dough thickness based on filling- thinner for lighter fillings, slightly thicker for heartier, heavier ingredients to prevent tearing.

Storing and Reheating Empanada Dough the Smart Way

• Store leftover empanadas in an airtight container within the refrigerator for up to 3-4 days, ensuring they remain fresh and delicious.
• Wrap individual empanadas tightly in plastic wrap or aluminum foil, then place in a freezer-safe bag. Frozen empanadas maintain quality for 2-3 months.
• Preheat oven to 350°F, place empanadas on a baking sheet, and warm for 10-15 minutes until crispy and heated through.
• Quickly reheat empanadas for 30-45 seconds, but expect a slightly softer texture compared to oven reheating.

What to Serve with Empanadas

• Rich, bold red wine cuts through the buttery pastry and enhances the empanada's savory filling with its robust fruit-forward profile.
• Bright, herbaceous sauce provides a tangy counterpoint to the rich, flaky empanada dough, adding vibrant complexity to each bite.
• Light, refreshing salad with citrus vinaigrette balances the heavy, indulgent texture of the empanadas, creating a perfect meal harmony.
• Cool, smooth soup offers a refreshing palate cleanser that contrasts beautifully with the warm, golden-brown empanada pastry.

Empanada Dough Options to Explore

• Gluten-Free Empanada Dough: Replace wheat flour with a blend of almond flour and gluten-free all-purpose flour for a celiac-friendly version that maintains a similar flaky texture.
• Vegan Empanada Dough: Swap butter with cold coconut oil or vegan margarine and use a flax egg (ground flaxseed mixed with water) instead of a regular egg to create a plant-based alternative.
• Whole Wheat Empanada Dough: Substitute half the all-purpose flour with whole wheat flour to boost nutritional value and add a nutty, hearty flavor to the dough.
• Low-Carb Empanada Dough: Use cauliflower or almond flour as a base, adding psyllium husk for binding, creating a low-carbohydrate option perfect for ketogenic diets.

Questions About Empanada Dough, Explained

• Can I make empanada dough without a food processor?

Yes, you can easily make empanada dough by hand using a pastry cutter, fork, or your fingertips to work the butter into the flour until it resembles coarse crumbs.

• Why is vinegar added to the dough?

Vinegar helps prevent gluten development, resulting in a more tender and flaky crust by breaking down the protein in the flour.

• How thin should I roll the dough?

Roll the dough to about 1/8 inch thickness for the perfect balance between a crispy exterior and a soft, tender texture that holds the filling well.

• Can I freeze the empanada dough?

Absolutely! You can wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before using.

Why People Keep Making Empanada Dough

• Perfect for Beginners
• Requires minimal culinary skills with straightforward mixing and kneading steps that even novice bakers can master confidently.
• Allows creative customization of dough thickness and size, giving cooks freedom to shape empanadas according to personal preference.
• Dough can be prepared days in advance and refrigerated, making it ideal for busy home cooks seeking convenient meal planning solutions.
• Takes less than an hour from start to finish, including chilling time, delivering delicious homemade dough without consuming entire afternoon.

What Goes Into Empanada Dough

• All-Purpose Flour: The base for creating a tender and flaky empanada dough with a light texture.
• Salt: Enhances the overall flavor and helps control yeast development.
• Sugar (Optional): Adds a subtle hint of sweetness and helps with browning.

• Unsalted Butter: Provides rich flavor and creates flaky layers in the dough. Cold butter is key for achieving the best texture.

• Egg: Binds the dough together and adds richness to the empanada pastry.
• Cold Water: Helps hydrate the flour and create a cohesive dough. Temperature matters for achieving the right consistency.
• White Vinegar: Helps prevent gluten formation, resulting in a more tender and flaky crust.

How to Make Empanada Dough That Works Every Time

Step 1: Whisk Dry Ingredients

In a spacious mixing bowl, combine flour, salt, and optional sugar. Use a whisk to blend these ingredients thoroughly, ensuring an even distribution.

Step 2: Incorporate Butter

Add cold butter cubes into the flour mixture. Use fingertips or a pastry cutter to break down butter until the texture resembles rough breadcrumbs. Work quickly to keep butter cold.

Step 3: Combine Liquid Components

Crack an egg into a separate bowl. Add cold water and vinegar. Whisk these wet ingredients together until well blended. Slowly pour the liquid mixture into the flour-butter combination.

Step 4: Form Dough Mixture

Stir the ingredients with a fork, gradually bringing the dough together. When the mixture starts clumping, transition to using hands. Gently press and fold the ingredients until a cohesive ball forms.

Step 5: Knead Gently

Transfer dough onto a clean, lightly floured surface. Use gentle motions to knead, avoiding aggressive handling. The goal is a smooth, uniform texture without developing too much gluten.

Step 6: Chill Dough

Wrap the dough completely in plastic wrap. Place in refrigerator for minimum 30 minutes. Chilling allows butter to solidify and prevents shrinking during cooking.

Step 7: Prepare for Filling

Remove dough from refrigerator. Roll out on a floured surface to approximately 1/8 inch thickness. Cut into circular shapes using a cookie cutter or glass rim. Dough is now ready for your preferred empanada filling.

Empanada Dough Recipe

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• Total Time: 45 minutes
• Yield: 12 1x

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Description

Golden, flaky empanada dough weaves Argentine culinary magic into pastry perfection. Crisp layers of buttery richness promise delectable handheld delights you’ll savor with each delicious bite.

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Ingredients

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Main Ingredients:

• 2.5 cups (300 grams) all-purpose flour
• ½ cup (113 grams) unsalted butter, cold and diced
• 1 large egg

Fat/Liquid Ingredients:

• ⅓ cup (80 milliliters) cold water (plus more, if needed)
• 1 tablespoon (15 milliliters) white vinegar

Seasoning Ingredients:

• 1 teaspoon salt
• 1 teaspoon sugar (optional, for sweeter dough)

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Instructions

1. Combine flour, salt, and optional sugar in a spacious mixing vessel, thoroughly blending the dry components with a whisk to ensure even distribution.
2. Introduce cold, diced butter into the flour mixture, methodically breaking it down using a pastry cutter or fingertips until the texture resembles scattered, coarse granules.
3. Separately whisk the egg with chilled water and vinegar, creating a uniform liquid base that will bind the dough’s ingredients.
4. Gradually incorporate the liquid mixture into the flour-butter combination, gently stirring with a fork until the ingredients begin to coalesce into a preliminary dough structure.
5. Transfer the nascent dough onto a lightly dusted work surface, employing delicate kneading techniques to transform it into a cohesive, smooth sphere without excessive manipulation.
6. Encase the dough in plastic wrap, allowing it to rest and stabilize in the refrigerator for a minimum of half an hour, which relaxes the gluten and enhances its rollability.
7. After chilling, position the dough on a flour-sprinkled surface and carefully roll it to an approximate thickness of 1/8 inch, maintaining an even, consistent layer.
8. Utilize a circular cutting implement or glass rim to create precise dough rounds, adjusting the diameter to match your specific empanada design requirements.

Notes

• Chilling the dough develops a flakier, more tender texture by allowing gluten to relax and butter to firm up, preventing tough pastry.
• Experiment with different vinegars like apple cider or white wine vinegar to subtly enhance the dough’s flavor profile without overwhelming the taste.
• Use cold butter and work quickly to maintain small butter pieces, which create delightful layers and a light, crispy crust when baked or fried.
• Swap wheat flour with gluten-free alternatives like almond or rice flour for those with dietary restrictions, adjusting liquid ratios to maintain dough consistency.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Snacks, Appetizer, Lunch
• Method: Baking
• Cuisine: Latin American

Nutrition

• Serving Size: 12
• Calories: 210
• Sugar: 1 g
• Sodium: 200 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg