How to Make Empanada Dough

Learn how to make empanada dough from scratch with just a few basic ingredients. This easy recipe yields buttery, flaky dough that is perfect for baking or frying. Whether you’re new to homemade dough or looking for a foolproof go-to, this recipe is a staple in my kitchen. Plus, I’m sharing all the tips I’ve learned from testing dozens of batches over the years.

why this is the best empanada dough recipe

I have a long history of making empanadas from store-bought dough and even puff pastry. While these are nice shortcuts to have in your back pocket, over time I’ve realized the store-bought versions don’t cut it. They are either too tough, too dry, or too bland.

Over the years, I’ve tested many homemade empanada dough recipes. After tinkering to make not only the best dough, but to find a way to make it easily, I landed on this recipe as my go-to.

This dough works wonderfully for baked or fried empanadas. You can use any filling you desire, whether you are making savory caprese empanadas or sweet nutella-filled empanadas. Even if this is your first time working with dough, you will be surprised with just how easily this recipe comes together.

The most time-consuming part of this recipe is rolling out the dough discs!

wait, what is an empanada anyway?

The name “empanada” comes from the Spanish word empanar which means “to wrap or coat in bread” – and that’s essentially what empanadas are. They are made with a thin dough that is folded over a filling, then sealed before cooking. Usually they are either baked or fried, but you can also air fry them if you want.

Empanadas have deep roots across Latin America and Spain (for a full historical breakdown, check out the history of empanadas) and every country has their own take. I’ve tested this dough recipe with a variety of flavor combinations inspired by Argentina, Puerto Rico, and Spain – this dough works with all of them.

There’s something almost magical about empanadas: they’re humble, but oh-so-satisfying. Whether you’re filling them with melty cheese, smoky beef, or roasted veggies, it all starts with a good dough, and I’ve got you covered.

ingredients

flour. All purpose flour is best for this recipe. However you could also make this gluten-free with a gluten-free 1:1 ratio flour. I dive deeper into flours in the FAQs below.

salt. Use a fine kosher salt. Coarse salt won’t blend well into the dough.

butter. Since there is salt in the recipe, be sure to use unsalted butter. Melt the butter, but be sure to let it cool slightly before using in the recipe. If you do prefer to use salted butter, cut the salt called for in the recipe.

eggs. You will only need the egg yolks from large eggs.

water. The water should be cold for this recipe. Either straight from the fridge, or cold from the tap. This will help the butter incorporate into the dough instead of being too runny. That leads to a flakier texture!

essential tools for making homemade empanada dough

For bringing the dough together, use the largest bowl from a set of mixing bowls. You can use a wooden spoon to start incorporating the ingredients together, but you will want to get in there with your hands to bring the dough together. There’s no need for a food processor or stand mixer!

You will need a rolling pin to roll out the empanada discs. We swear by this marble rolling pin because it keeps the dough chilled so it doesn’t get too warm as you work with it.

If you are baking your empanadas, grab a half sheet baking pan and silicone mat to line it. In addition, a silicone pastry brush comes in handy for applying the egg wash.

how to make flaky, savory empanada dough

make the dough

In a large mixing bowl, stir together the flour and salt. Add in the melted butter, egg yolks, and cold water (make sure the water is chilled – straight from the fridge is ideal).

Use a wooden spoon or your hands to mix until a shaggy dough begins to form (honestly using your hands is best!). Then turn the dough out onto a clean, lightly floured surface. Knead it gently just until it comes together into a smooth ball and there are no dry flour streaks left.

If the dough feels too sticky, add flour 1 tablespoon at a time, kneading gently between each addition, until it’s soft but no longer sticking to your hands.

chill

Place the dough back into a clean bowl, then cover with a clean tea towel or cover it in plastic wrap. Place it in the fridge to chill for at least 30 minutes.

This step relaxes the gluten and makes the dough easier to roll out.

form empanada discs

Once the dough is chilled, place it back on a clean, lightly floured surface. Divide it into 32 equal-sized pieces. If you want to be exact about it, you can use a scale to weigh the balls for consistency. We just eyeball it most of the time!

Roll each piece into a ball, then use a rolling pin to flatten it into a thin, round disc. It should be about 1/8-inch thick and 4 to 5 inches in diameter.

Pro tip: If you are making these discs to freeze, don’t stack them directly on top of each other. Place layers of parchment paper between each as you stack them.

fill and bake or fry

Spoon your desired filling just off-center on each dough disc. Keep it to 1 to 2 tablespoons max to avoid any leaking.

Make a quick egg wash by whisking together 1 egg with 1 tablespoon of water. Lightly brush the edges of each disc before folding over into a half-moon shape. Press the edges to seal, then crimp with a fork for that classic empanada look. You can also curl and twist the edges if you want to go the extra mile!

To bake, preheat the oven to 400°F (204°C). Brush the tops with egg wash. Bake on a parchment-lined baking sheet for 20 to 30 minutes, until golden brown and crisp.

To fry, heat oil to 350˚F (177˚C) and fry a few empanadas at a time until golden and crispy. This should take about 3 to 4 minutes per side.

To air fry, preheat the air fry to 400˚F. Brush the tops with egg wash. Air fry (in batches, depending on the size of your air fryer), for 8 to 12 minutes, or until golden brown.

variations

switch the fat. You can also use shortening or lard instead of butter if you prefer.

try whole wheat. If you want a heartier dough, use 50% whole wheat flour instead! You don’t want to go with 100% whole wheat flour as it will make the empanada dough chewy.

add flavor to the dough. Switch things up by adding some flavor to the dough! Add a pinch of smoked paprika or ground cumin. Incorporate dried herbs like oregano.

make it sweet. Skip the salt in the dough and replace it with granulated sugar to make sweet dessert empanadas.

make it gluten-free. While I haven’t tested a gluten-free version yet, I’ve had others report success using King Arthur’s 1:1 ratio GF blend.

More how-to guides to improve your skills in the kitchen: Perfect Galette Dough | Simple Syrup Guide | How to Make Risotto | Homemade Vanilla Extract

empanada dough faqs

can you make empanada dough ahead of time?

Yes, you can definitely make this dough ahead of time. If you want to make the dough and let it chill until you are ready to make the empanadas, the dough will last in the fridge for up to 3 days in tightly wrapped in plastic wrap. Make sure to let the dough sit for 10 to 15 minutes at room temp before rolling to make it easier to work with.

You can also roll out the discs, stack them with parchment between, and store in the fridge for up to 2 days. Store them in a resealable bag or airtight container. If you think you need more than 2 days, freeze them or the discs will dry out.

The empanada discs can be layered with parchment and sealed in a freezer-safe bag, then frozen for up to 3 months. Be sure to label your bag with the date so you can keep track of when they expire!

Finally, you can also freeze the filled, unbaked empanadas! Store them in a flat, single layer until frozen solid, then transfer to a freezer-safe container or bag. You can cook them straight from frozen too – just add 5 to 10 minutes to the cook time.

can you bake instead of fry empanadas?

Yes, you can definitely bake empanadas! I have detailed instructions in the recipe card below.

what’s the best flour for empanada dough?

The best flour for this dough is all-purpose flour. Do not use cake flour or bread flour as this will cause the texture to be off. You could also use a gluten free 1:1 ratio blend or a 50% whole wheat blend.

can I use this dough for sweet empanadas?

Of course! Omit the salt and swap in granulated sugar instead.

Need more inspiration for appetizers? Check out my appetizers recipe page!

how to use empanada dough for baked and fried empanadas

Empanada dough might be just a few basic ingredients, but once it’s rolled out and ready to fill, the possibilities are endless! You can use this dough for sweet, savory, spicy, or cheesy fillings as desired for your own empanadas.

This empanada dough has been tested more than a dozen times in my kitchen to make sure it’s simple, flakey, and foolproof – even for beginners. You can trust it to hold any filling you want to use (yes, even the leaky ones!).

This dough can be baked or fried! So you choose how you prefer to cook them.

Now all you have to do is pick a filling:

• Beef Picadillo – Ground beef, onions, garlic, cumin, and a little green olive.
• Caprese empanadas (my fave!) – Mozzarella, tomatoes, and fresh basil.
• Spicy Chicken & Cheese – Shredded rotisserie chicken, pepper jack, and hot sauce.
• Roasted Veggie + Feta – A great fridge cleanout option! Use zucchini, red peppers, onions, whatever’s roasted.
• Poblano Enchilada – chicken, roasted vegetables, enchilada sauce, and cheese.
• Butternut Squash Goat Cheese – Roasted butternut squash and goat cheese is so good.
• Chipotle BBQ Steak – chipotle bbq sauce and steak make a hearty combo.
• Go cheesy! Cheddar + jalapeno, queso + chorizo, etc.
• Apple Cinnamon – Just like a handheld pie! Sprinkle with cinnamon sugar just before baking for a bonus touch.
• Nutella – simple, easy, and SO good.

Want to go beyond empanadas? You can use this empanada pastry to make things like a pie crust for mini hand pies, savory breakfast pockets, or tiny calzones.

how to store

Store. Wrap the dough ball tightly in plastic wrap and store for up to 3 days. If you want to chill the rolled out discs, layer them with parchment and store in an airtight container or bag for up to 2 days.

Freeze. Layer the discs with parchment, then freeze in a freezer-safe resealable bag for up to 3 months. You can also freeze the unbaked, filled empanadas in an airtight container or bag for up to 3 months (just bake straight from frozen and add 5 to 10 minutes to the cook time).

Thaw. Thaw discs overnight in the refrigerator.

more tasty savory baking recipes

Black pepper steak hand pies are savory hand pies packed with steak and bold freshly cracked pepper in a golden, flaky crust.

Looking for a simple appetizer? Bacon brie pockets are filled with crispy bacon and melty brie making them rich, gooey, and poppable.

Chicken caprese galette is our favorite savory galette featuring juicy chicken, fresh tomatoes, and sweet basil all in a buttery crust.

Finally, if you make this easy empanada dough recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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