How to Make Empanada Dough: A Step-by-Step Guide


Empanadas are a popular dish in many Latin American countries, known for their delicious fillings and crispy, golden crusts. While the filling is an essential part of the empanada, the dough is what holds it all together and gives it that irresistible texture. In this article, we will guide you through the process of making empanada dough from scratch, providing you with valuable insights and tips along the way.

The Importance of Empanada Dough

Empanada dough is the foundation of this delectable dish. It not only serves as a vessel for the filling but also contributes to the overall taste and texture. A well-made empanada dough should be flaky, tender, and slightly crispy when baked or fried.

While you can find pre-made empanada dough in some grocery stores, making it from scratch allows you to customize the flavor and ensure the highest quality ingredients are used. Plus, the process of making empanada dough can be a fun and rewarding culinary experience.

Ingredients for Empanada Dough

Before we dive into the step-by-step process, let’s gather the necessary ingredients:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • ½ cup unsalted butter, cold and cut into small cubes
  • 1 large egg
  • ⅓ cup ice water
  • 1 tablespoon white vinegar

Step-by-Step Guide to Making Empanada Dough

Step 1: Combine the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour and salt. This will ensure that the salt is evenly distributed throughout the dough.

Step 2: Cut in the Butter

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. This step is crucial for achieving a flaky texture in the dough.

Step 3: Add the Wet Ingredients

In a separate bowl, whisk together the egg, ice water, and white vinegar. Pour the wet ingredients into the flour-butter mixture.

Step 4: Mix and Knead the Dough

Using a fork or your hands, mix the wet and dry ingredients until they come together to form a shaggy dough. Once the dough starts to come together, transfer it to a lightly floured surface and knead it gently for about 1-2 minutes until it becomes smooth and elastic.

Step 5: Rest the Dough

Shape the dough into a ball and wrap it tightly in plastic wrap. Allow the dough to rest in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax and the flavors to meld together.

Step 6: Roll out the Dough

After the resting period, remove the dough from the refrigerator and let it sit at room temperature for a few minutes. This will make it easier to roll out. On a lightly floured surface, roll out the dough to your desired thickness. Aim for a thickness of about ⅛ inch for a crispy crust.

Step 7: Cut and Fill the Dough

Using a round cutter or a glass, cut out circles from the rolled-out dough. The size of the circles will depend on the desired size of your empanadas. Place a spoonful of your chosen filling in the center of each circle.

Step 8: Seal and Crimp the Empanadas

Fold the dough over the filling to create a half-moon shape. Use a fork or your fingers to press and seal the edges of the empanadas. To achieve a decorative edge, crimp the sealed edges with your fingers or a fork.

Step 9: Bake or Fry the Empanadas

Once all the empanadas are filled and sealed, you have two options for cooking them: baking or frying. Baking is a healthier option, while frying provides a crispier texture.

If you choose to bake the empanadas, preheat your oven to 375°F (190°C) and place the empanadas on a baking sheet lined with parchment paper. Bake for approximately 20-25 minutes or until the crust turns golden brown.

If you prefer frying, heat vegetable oil in a deep pan or skillet over medium heat. Carefully place the empanadas in the hot oil and fry them until they become golden brown on both sides. Remember to drain them on a paper towel to remove excess oil.




Leave a reply

Your email address will not be published. Required fields are marked *