Recipe

Empanada Dough

A simple, dependable empanada dough with a tender bite and crisp edges, designed for baking or frying with minimal drama.

By Matt Campbell

•

4.8

A real photo of empanada dough being rolled on a lightly floured kitchen counter with a wooden rolling pin, small bowl of flour nearby, warm natural light

Jump to Recipe

Empanada dough is one of those kitchen things that sounds like it should be fussy. In reality, it is mostly about two moves: keep the fat cold enough to behave, and let the dough rest so it stops fighting you. Do that, and you get that dreamy combo we are all chasing: a tender, flaky interior with crisp, bronzed edges that crackle when you bite.

This is my go-to dough when I want empanadas on a weeknight without making the kitchen look like a flour bomb went off. It rolls smoothly, seals well, and works whether you are team baked, team fried, or team “I will bake them now and fry the leftovers tomorrow.”

A real photo of empanada dough ingredients on a kitchen counter including flour, butter, an egg, salt, and a small glass of water, neatly arranged in bowls

Why It Works

Easy to roll: A touch of egg and the right hydration give you a dough that does not crack the second you move it.
Flaky but sturdy: Butter builds tenderness and light layers while still holding up to juicy fillings.
Bake or fry friendly: Bakes golden and crisp, and fries up blistery without turning greasy when your oil temp is right.
Make-ahead win: Resting and chilling improve texture and make assembly calmer and faster.

Pairs Well With

Storage Tips

In the fridge: Wrap the dough tightly in plastic wrap (or beeswax wrap) and refrigerate for up to 3 days. Let it sit at room temp for 15 to 30 minutes before rolling so it relaxes.

In the freezer: Freeze the dough as a disk, tightly wrapped, for up to 3 months. Thaw overnight in the fridge. If the surface feels damp after thawing, dust lightly with flour and press and fold a few turns to bring it back together.

Freezing dough rounds: Roll and cut circles, stack with parchment between each, seal in a freezer bag, and freeze up to 2 months. Thaw in the fridge, still stacked, so they do not dry out.

Already assembled empanadas: Fill and shape, then freeze on a sheet pan until firm. Transfer to a freezer bag. Bake from frozen, adding 5 to 10 minutes as needed, until deep golden and hot in the center, or thaw overnight before frying.

Common Questions

Can I make empanada dough without butter?

Yes. You can swap the butter for lard (very traditional, extra crisp) or vegetable shortening (easy to work with, mild flavor). Use the same amount by weight. Butter gives the most flavor, lard gives the crispest fry.

Why is my empanada dough cracking when I roll it?

Cracking usually means the dough is either too dry or not rested enough. Let it rest 15 more minutes, then roll again. If it still cracks, knead in 1 teaspoon water at a time until smooth.

How thin should I roll it?

Aim for about 1/8-inch thick. Thin enough to get crisp edges, thick enough to hold filling without blowing out.

Do I need to use vinegar?

Not required, but I like it. A small splash of vinegar can help keep the dough tender and easier to roll, and many bakers find it makes the dough a little more forgiving.

Baked or fried, which is better?

Fried is louder and crispier. Baked is easier and less messy, and still super good if you brush with egg wash and bake hot. This dough works for both, so you do not have to pick a side.

My empanadas leaked in the oven. What happened?

Common culprits: filling was too wet, you overfilled, or the seal was not tight. Cool your filling before assembling, leave a clean border of dough, and seal firmly. If you want insurance, do a tight crimp and chill the shaped empanadas for 15 minutes before baking.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Whisk
Pastry cutter or fork (or your fingertips)
Measuring cups and spoons
Plastic wrap
Rolling pin
Bench scraper (helpful, not required)
Round cutter (4 to 5 inches) or a small plate and a knife

The first time I made empanada dough, I treated it like pizza dough and tried to bully it into shape. Bad plan. It snapped back, cracked at the edges, and I convinced myself empanadas were “a weekend project.” Then I started resting the dough like it was part of the recipe, not an optional suggestion, and everything got easier. Now it is one of my favorite make-ahead moves: dough in the fridge, filling on standby, and suddenly a random Tuesday feels like you planned something.

Empanada Dough

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 0 minutes

Total Time 1 hour 20 minutes

Servings Makes about 10 to 12 empanada rounds (5-inch, rolled 1/8-inch thick)

Ingredients

3 cups all-purpose flour (360 g), plus more for rolling
1 1/2 teaspoons kosher salt
1 tablespoon granulated sugar (optional, helps browning)
12 tablespoons unsalted butter (170 g), cold and cubed
1 large egg
1 tablespoon white vinegar or apple cider vinegar
3/4 cup ice water (180 ml), plus more as needed

A real photo of cold butter cubes sitting in a bowl of flour with a pastry cutter nearby on a kitchen counter

Instructions

Mix the dry ingredients. In a large bowl, whisk together the flour, salt, and sugar (if using).
Cut in the butter. Add the cold butter cubes. Use a pastry cutter, fork, or your fingertips to work the butter into the flour until you have a mix of sandy bits and some pea-size pieces. Those little butter pockets are future flake, so do not overdo it. If the butter starts to soften, pop the bowl in the fridge for 10 minutes.
Add the wet ingredients. In a small bowl, whisk the egg, vinegar, and 1/2 cup of the ice water. Pour into the flour mixture and stir with a fork until shaggy. You will add the rest of the water only if you need it.
Hydrate gently. Add more ice water, 1 tablespoon at a time, just until the dough holds together when you squeeze it. It should feel cool and slightly tacky, not sticky.
Bring it together. Turn the dough onto the counter and press and fold it 6 to 10 gentle times, just until it comes together and looks smooth. If it feels dry and cracks at the edges, sprinkle in a teaspoon of water. If it feels sticky, dust with a little flour.
Rest (do not skip). Form into a disk, wrap tightly, and refrigerate for at least 1 hour (or up to 3 days). This rest makes the dough easier to roll and keeps it tender.
Roll and cut. Lightly flour your counter. Roll the dough to about 1/8-inch thick. Cut into 4 to 5-inch circles. Gather scraps, press together, and re-roll once for best texture.
Fill and seal. Add filling to one side, leaving a 1/2-inch border. Keep the border clean (no filling smears), then fold, press to seal, and crimp with a fork or twist a rope edge. If the dough feels dry, lightly brush the edge with water before sealing.
To bake (recommended for easy weeknights). Heat oven to 400°F. Line a sheet pan with parchment. If you have time, chill shaped empanadas 15 minutes for a cleaner seal. Brush with egg wash (1 egg beaten with 1 tablespoon water). Bake 20 to 25 minutes, rotating the pan halfway, until deep golden.
To fry (crispy party mode). Pour in enough neutral oil to reach about 2 to 3 inches deep, or enough for empanadas to float comfortably. Heat to 350°F to 365°F. Fry 2 to 3 at a time for 3 to 5 minutes total, flipping once, until deep golden and blistered. If they are filled, the filling should be hot all the way through. Drain on a rack or paper towels and keep the oil temp steady for the best crunch.

Nutrition information is estimated.

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Empanada Dough

Why It Works

Pairs Well With

Recommended

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Cornish Pasty

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Homemade Potato and Cheddar Perogies

Storage Tips

Common Questions

Can I make empanada dough without butter?

Why is my empanada dough cracking when I roll it?

How thin should I roll it?

Do I need to use vinegar?

Baked or fried, which is better?

My empanadas leaked in the oven. What happened?

Empanada Dough

Ingredients

Instructions