Classic White Wedding Cake Recipe

If you’ve ever bitten into a golden, perfectly flaky empanada and wondered how to make that magical crust at home, you’re in the right place. This Empanada Dough from Scratch recipe is my go-to for creating the kind of hand pies that have everyone reaching for seconds—whether you’re thinking savory or sweet. With simple ingredients, a bit of time, and some easy steps, you’ll discover just how much fun it is to craft irresistibly buttery empanadas from your own kitchen. Once you make this dough once, you’ll never settle for store-bought again!

Ingredients You’ll Need

Let’s pull out the basics—each ingredient in Empanada Dough from Scratch plays a starring role in making the perfect pastry. Don’t be fooled by the simplicity of the list; every item brings its own charm and texture, ensuring your dough bakes up golden and tender each time.

• All-purpose flour: The heart of the dough, it provides structure and turns golden and crisp once baked.
• Salt: Essential for balancing flavors; it subtly boosts the buttery notes.
• Sugar: Just a hint brings out richness and aids browning for that beautiful color.
• Unsalted butter (chilled and cubed): The secret to flakiness—cold butter creates tender layers as the dough bakes.
• Egg: Adds richness and helps bind everything together for a pliable dough.
• Ice water: Keeps the butter cold as you mix, helping those flaky pockets form.
• White vinegar: A little splash makes the dough extra tender by slightly weakening the gluten.

How to Make Empanada Dough from Scratch

Step 1: Combine Dry Ingredients

Start by whisking together the flour, salt, and sugar in a large mixing bowl. This first step ensures that the seasoning is distributed evenly, which makes every bite just as flavorful as the last. The sugar may seem like a small touch, but it truly lifts the crust’s flavor and helps create that gorgeous golden finish.

Step 2: Cut in the Butter

Scatter the chilled, cubed butter over the flour mixture. Using a pastry cutter or your fingertips, work the butter in until the mixture resembles coarse crumbs—think lumpy sand, with a few visible pea-sized bits of butter left. These little butter pockets are the secret to the flakiest Empanada Dough from Scratch you’ll ever taste.

Step 3: Mix Wet Ingredients

In a separate small bowl, whisk together the egg, ice water, and white vinegar. This blend does more than add moisture—it enhances the dough’s flexibility, making it elastic enough to roll out while staying delightfully tender.

Step 4: Bring the Dough Together

Pour the egg mixture into the flour-butter mix. Stir gently, just until the dough begins to come together. Don’t overwork the dough—mix until there are no obvious dry spots, but streaks of butter should still be visible. This careful handling guarantees you get classic Empanada Dough from Scratch flakiness every time.

Step 5: Chill the Dough

Shape your dough into a disc, wrap it tightly in plastic, and pop it into the refrigerator for at least 1 hour. This rest allows the gluten to relax and the butter to firm up again, making the dough much easier to roll and handle—an absolute must for tender pastry.

Step 6: Roll and Cut

Roll out the chilled dough on a floured surface to about 1/8 inch thick. Using a round cutter or a glass, cut out circles. These are the perfect canvas for all your desired fillings. This stage is where Empanada Dough from Scratch really shines, giving you consistently sturdy yet delicate shells for sweet or savory treats.

How to Serve Empanada Dough from Scratch

Garnishes

A quick egg wash before baking gives your empanada crust a shiny golden hue, while a sprinkle of flaky sea salt or sesame seeds can give extra crunch and flavor. Fresh herbs or even a sprinkle of sugar (for sweet empanadas) right after baking make for a charming finish.

Side Dishes

Empanadas pair beautifully with bright, zesty sides. A fresh salad with a citrus vinaigrette, a tangy chimichurri, or a side of pickled vegetables makes a lovely counterpoint to the rich, flaky pastry. For sweet empanadas, try serving with a scoop of vanilla ice cream or fresh fruit.

Creative Ways to Present

Stack your baked empanadas in a rustic basket lined with parchment for casual gatherings, or arrange them on a platter with small dipping bowls for sauces. Mini empanadas made with this Empanada Dough from Scratch are a hit as appetizers and look extra festive with playful crimped edges or decorative cutouts.

Make Ahead and Storage

Storing Leftovers

Once baked, let empanadas cool completely before storing them in an airtight container. They’ll stay fresh on the counter for a day or two, or in the fridge for up to four days—perfect for quick snacks or packed lunches all week long.

Freezing

Empanada Dough from Scratch freezes like a dream. Wrap the disc or rolled-out rounds tightly in plastic and pop them into a freezer-safe bag. They’ll keep for up to two months. You can also freeze assembled but unbaked empanadas for fresh-baked treats on demand—just add a few extra minutes to the bake time.

Reheating

For best results, reheat empanadas in a 350°F oven until hot and crispy again, about 10 to 12 minutes. Microwaving works in a pinch, but an oven or toaster oven preserves the crust’s irresistible flakiness. If you froze your empanadas, bake them straight from the freezer (don’t thaw first) for optimal texture.

FAQs

Can I use whole wheat flour instead of all-purpose?

Yes, you can substitute some or all of the all-purpose flour with whole wheat flour for a slightly earthier flavor and rustic texture. Just note that the dough may be a little denser and not quite as flaky, but it’s still delicious!

How thin should I roll out the dough?

Aim for about 1/8 inch thickness. Thin enough for delicate flakiness, but sturdy enough to hold your favorite fillings without bursting—Empanada Dough from Scratch gets the balance just right.

Can I make this dough ahead of time?

Absolutely! The dough actually benefits from some time in the fridge, so you can prepare it up to two days ahead. Just keep it tightly wrapped until you’re ready to roll and assemble your empanadas.

What’s the best way to seal empanadas?

For a classic look, lightly moisten the edge of the dough circle, fold it over your filling, and press with a fork to crimp the edge. For extra security, fold and pinch the edge into a rope pattern—a fun technique you’ll perfect with a little practice.

Is this dough suitable for sweet empanadas?

Definitely! The slight hint of sugar in the dough means it works beautifully for fruit, nut, or chocolate-filled pastries. Empanada Dough from Scratch is as versatile as it is easy to love.

Final Thoughts

Making Empanada Dough from Scratch is one of those satisfying kitchen moments—simple, hands-on, and so worth every minute. Don’t be afraid to experiment with different fillings and pretty crimping patterns; you’ll be amazed at what you can create. Your next batch of golden, flaky empanadas is only a few steps away—give it a try and let your creativity shine!

Print