PREP TIME: 15 MINS | COOK TIME: 25 MINS | TOTAL TIME: 40 MINS | YIELD: 22-25 EMPANADA DISKS
I always wonder how they make that flaky empanada dough. I have never imagined it’s as easy as one, two, three. Once you learn how to make it right, you’ll be addicted. Fill this perfectly flaky empanada dough with whatever filling you desire for an impressive, light, and butter dinner that your family will surely enjoy!
My mom loves making empanadas. I grew up watching her work through the kitchen. Growing up I learned a lot of recipes from her. She even taught me how to make empanada when I was in high school. Although, I never perfected making the dough. This recipe sure taught me how.
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INGREDIENTS
4 c. all-purpose flour
1 stick + 6 tbsp cold unsalted butter, cut into cubes
½ tsp salt
½ c. warm water
1 Egg, at room temperature and whisked
HOW TO MAKE EMPANADA DOUGH
Step 1: Mix flour and butter. I use my hands to mix these two until they become crumbly.
Step 2: Season with salt and pepper, then stir until well mixed.
Step 3: Add the egg and water, then stir again until well combined.
Step 4: Sprinkle flour onto a flat surface, then put the dough on it. Knead for about 5 minutes until you shape it into a ball.
Step 5: Slice the dough into 25 pieces, then roll each to small balls.
Step 6: Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Step 7: Fill each empanada with 2 tbsp of the filling. Seal the sides with a fork by pressing them together.
Step 8: Place them inside the preheated oven and bake for about 25 minutes or until they become golden brown.
Step 9: Remove from the oven and allow them to cool for about 10 minutes at room temperature.
Step 10: Serve warm and enjoy!
Notes:
Feel free to brush each empanada with a beaten egg to give them a golden colour after baking.
You can prepare the dough ahead of time. Place it inside the fridge, covered, for about 2 days.
Ingredients
- 4 c. all-purpose flour
- 1 stick + 6 tbsp cold unsalted butter, cut into cubes
- ½ tsp salt
- ½ c. warm water
- 1 Egg, at room temperature and whisked
Instructions
Step 1: Mix flour and butter. I use my hands to mix these two until they become crumbly.
Step 2: Season with salt and pepper, then stir until well mixed.
Step 3: Add the egg and water, then stir again until well combined.
Step 4: Sprinkle flour onto a flat surface, then put the dough on it. Knead for about 5 minutes until you shape it into a ball.
Step 5: Slice the dough into 25 pieces, then roll each to small balls.
Step 6: Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Step 7: Fill each empanada with 2 tbsp of the filling. Seal the sides with a fork by pressing them together.
Step 8: Place them inside the preheated oven and bake for about 25 minutes or until they become golden brown.
Step 9: Remove from the oven and allow them to cool for about 10 minutes at room temperature.
Step 10: Serve warm and enjoy!
Notes
Feel free to brush each empanada with a beaten egg to give them a golden colour after baking. You can prepare the dough ahead of time. Place it inside the fridge, covered, for about 2 days.
