Description
Want to learn how to make flaky Empanada Dough? It’s really easy! Fill this homemade turnover with whatever meat (or vegetarian filling) you like. Plus, watch the video below for an easy tutorial on how to fold empanadas!
Ingredients
Scale
- 4 cups all-purpose flour
- 14 tablespoons cold unsalted butter (cut into cubes, or lard)
- 1/2 teaspoon salt
- 1/2 to 3/4 cup warm water (or milk)
- 1 egg (at room temperature and whisked)
- 1 egg
- 2 tablespoons water
Instructions
- Use a pastry cutter, a fork, or your hands to cut the butter into the flour until it forms a crumbly consistency. Sprinkle in the salt and stir.
- Pour in the 1/2 cup water and egg and stir together until it forms a clumpy dough.
- Transfer the dough out onto a counter dusted with flour. Press the dough together until it forms a ball. If dough feels too dry, add a little extra water (up to 3/4 cup total) to the dough. Knead the dough for about 5 minutes. To save time and effort, you can also use a stand mixer to knead the dough!
- Wrap the dough tightly with plastic wrap and place it in the fridge to chill for at least 30 minutes, or up to 2 hours for best results. (Dough can be stored this way in the fridge for up to 72 hours.) Chilling the dough helps to relax the gluten in the dough, making it more pliable and easier to work with. It also keeps the fat cold, contributing to a flakier crust.
- Cut the dough into 22 to 25, 1.5 oz pieces. Roll each piece into a ball. Roll each ball out evenly into 5 to 6-inch circles with a rolling pin on a lightly flat surface dusted with flour or for ease, use a tortilla press! You can also place the dough ball between parchment paper and then roll flat.
- Fill and Fold: Add 2 to 3 tablespoons of filling to the center of each empanada round and pinch the edges together. Use a fork (or empanada press) to press the edges together. To form a classic empanada design, press and twist the edges of dough together with your hands. See the video below for a visual of the folding technique.
- Oven: Preheat the oven to 375°F. Whisk to combine the egg and water for the egg wash. Place filled empanadas on a baking sheet lined with parchment paper. Brush the top of each empanada with egg wash. Bake for 25 to 27 minutes, until light and golden on top. Cool for 10 minutes before serving.
- Fry: Add about 1 inch of oil to a deep sided skillet over medium-high heat. Fry 2 to 3 empanadas in the hot oil on each side, until golden brown. Remember the filling is already cooked, you are only cooking the empanada dough.
Nutrition
- Calories: 149 kcal
- Sugar: 0.1 g
- Fat: 8 g
- Carbohydrates: 17 g
- Protein: 3 g