Making homemade empanada dough is such a satisfying and rewarding process—especially when you see how versatile and delicious the final result is! Whether you’re making savory empanadas filled with beef, chicken, or veggies, or going the sweet route with fillings like caramelized fruit, this dough is the key to pulling it all together. I’ve been playing around with empanada dough recipes for a while, and this version is my favorite for its buttery, flaky texture and the way it holds up beautifully to either baking or frying.

Why empanada dough is a game-changer 🌟

If you’ve ever bought store-bought empanada dough, you know it does the job, but making your own takes your empanadas to the next level. The dough’s flavor is richer, and you get that homemade touch that makes every bite special. Plus, making it yourself gives you more control over the texture and thickness, and trust me, people will notice the difference when they take that first bite!

A little memory of my first empanada dough adventure

I’ll never forget the first time I made empanada dough from scratch. I was hosting a little dinner party and ambitiously promised my guests homemade empanadas (a few too many pitchers of sangria may have been involved in the planning process!). I didn’t realize until about two hours before they arrived that I hadn’t bought any dough—cue the mini-panic. But, necessity being the mother of invention, I rolled up my sleeves and tried my hand at homemade dough. The result? A flaky, buttery crust that practically melted in your mouth. Everyone raved about them, and honestly, I’ve never gone back to store-bought since.

The origin of empanadas: A worldwide favorite

Empanadas have a rich history that spans across many countries, from Spain to Latin America and even parts of Asia. They’re believed to have originated in Galicia, Spain, where they were made as portable, hand-held meals for workers in the field. The name “empanada” comes from the Spanish word “empanar,” meaning to wrap in bread. Over time, these handy little pockets traveled the globe, adapting to local ingredients and tastes. Now, you’ll find empanadas filled with everything from spiced meats and cheeses to seafood, fruits, or even vegetables. The dough is often what makes each region’s version unique, and that’s what we’re focusing on here today—creating the perfect dough as a canvas for whatever filling you dream up.

Let’s talk ingredients: flour, butter, and a few little tricks

This dough is made with just a few simple ingredients, but there are a few tips and tricks to get it just right.

All-purpose flour: This is the base of the dough, and its role is to provide structure. If you’re in a pinch, you can substitute half the flour with whole wheat flour for a slightly nuttier flavor and a healthier twist. I’ve done this and loved the subtle difference, but it does change the texture a bit, making it a little less flaky.
Butter or lard: Cold, unsalted butter (or lard) is key to achieving a flaky crust. The butter creates pockets of steam as the dough cooks, which results in that perfect texture. If you’re using lard, you’ll get a more traditional flavor, especially in Latin American-style empanadas. Just make sure the butter (or lard) is cold so it doesn’t melt into the flour too quickly.
Salt: A little salt goes a long way in enhancing the flavor. I don’t recommend skipping this unless you’re on a very low-sodium diet.
Warm water or milk: This is what brings the dough together. I’ve used both water and milk before, and while water keeps it simple and classic, milk gives the dough a bit of extra richness. If you want a more tender dough, go for the milk.
Egg: The egg adds elasticity to the dough, making it easier to roll out and shape without cracking. It also gives the dough a slight sheen if you’re baking it.

Kitchen gear: What you need (and what you can totally skip)

You don’t need a lot of fancy tools to make empanada dough, but a few things can make the process smoother.

Pastry cutter or fork: A pastry cutter is perfect for cutting the butter into the flour. If you don’t have one, a fork works just fine. And if you’re in a pinch, you can even use your hands—just be careful not to warm the butter too much.
Rolling pin or tortilla press: Rolling out the dough is much easier with a rolling pin. If you happen to have a tortilla press, this can be a game-changer for quickly flattening the dough into even rounds. But a rolling pin (or even a wine bottle!) works just as well.
Parchment paper: Rolling out the dough between two pieces of parchment paper helps prevent sticking and makes cleanup a breeze.
Stand mixer (optional): If you have one, a stand mixer can knead the dough for you, saving time and effort. But kneading by hand is totally doable and honestly, a little therapeutic.

Step-by-step: My foolproof method for empanada dough

Alright, let’s get to the fun part—making the dough! Here’s my method for perfect empanada dough, step by step.

Cut the butter into the flour: In a large bowl, combine your flour and cold, cubed butter. Use a pastry cutter or a fork to cut the butter into the flour until it’s crumbly. If you’re using your hands, work quickly to keep the butter cold. You want a mixture that resembles coarse breadcrumbs.Tip: Don’t overmix here! You want those little bits of butter because they’ll create the flaky texture when the dough bakes or fries.
Add the salt and liquids: Sprinkle in the salt, then pour in the whisked egg and about ½ cup of warm water or milk. Stir it all together until it starts to come together into a clumpy dough. If it’s too dry, add a little more water, up to ¾ cup total.
Knead the dough: Turn the dough out onto a floured surface and knead it for about 5 minutes, until it becomes smooth and elastic. Don’t skip this step! Kneading helps the dough develop the right structure so it won’t fall apart when you fill and cook it.
Divide and roll out: Divide the dough into 22-25 small balls (about 1.5 oz each). Roll each ball out into a 5-6 inch circle using a rolling pin on a floured surface. Or, if you have a tortilla press, you can use that to make perfect circles in seconds. You want the dough to be about ⅛-inch thick.
Fill, fold, and cook: Now comes the fun part—filling and folding! Add about 2-3 tablespoons of your chosen filling to the center of each circle, then fold it over. Pinch the edges together, and for a classic look, use a fork or your fingers to crimp the edges. From here, you can either bake or fry them, depending on your mood (or how much oil you feel like dealing with!).

Experimenting with variations: From gluten-free to dessert empanadas

Once you’ve mastered this basic dough, the variations are endless!

Gluten-free version: Swap the all-purpose flour for a 1:1 gluten-free flour blend. You might need to adjust the amount of liquid slightly since gluten-free flours can absorb more moisture.
Vegan option: Use coconut oil or vegan butter in place of regular butter, and replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water).
Dessert empanadas: Try adding a little sugar to the dough (about 2 tablespoons) and filling them with sweet fillings like Nutella, dulce de leche, or fruit compote. Bake or fry them, then sprinkle with powdered sugar for a delicious treat.

Serving and presentation: Bring your empanadas to life

When it comes to serving empanadas, presentation is everything. If you’re baking them, brushing the tops with egg wash before baking gives them that irresistible golden color. For a fun party spread, arrange the empanadas on a wooden board with little bowls of dipping sauces—chimichurri, salsa, or even guacamole all pair wonderfully. Garnish with a sprinkle of fresh cilantro or parsley for a pop of color.

What to drink? Pairings for empanadas

Empanadas pair well with a variety of drinks, depending on the filling. For savory meat-filled empanadas, I love serving a light red wine like Pinot Noir or even a cold beer. If you’re making sweet empanadas, a nice glass of sparkling wine or sangria brings out the flavors beautifully.

Storing and reheating: Tips for keeping them fresh

If you have leftovers (which is rare in my house), empanadas store well in the fridge for up to 3 days. Just pop them into an airtight container. To reheat, the oven is your best bet—about 10 minutes at 350°F should do the trick to restore the crispiness. You can also freeze unbaked empanadas and cook them straight from frozen. Just add a few extra minutes to the bake time.

Scaling the recipe: Adjusting for a crowd

This recipe makes about 22-25 empanadas, but it scales easily if you’re cooking for a larger group. If you’re doubling or tripling the recipe, just make sure to work in batches when rolling out the dough so it doesn’t dry out. And if you’re working with a large amount of dough, a stand mixer can really help save time and energy!

Troubleshooting: Common issues and how to fix them

Dough too dry? Add a little more water, a tablespoon at a time, until it comes together.
Dough too sticky? Dust your surface and hands with a bit more flour as you work.
Empanadas bursting open while baking? Make sure you don’t overfill them, and pinch the edges tightly to seal them well.

Give it a try and make it your own!

Now that you’ve got the basics down, go ahead and give this empanada dough a try! It’s easier than you think, and once you’ve made it from scratch, there’s no going back to store-bought. Experiment with fillings, try out different cooking methods, and most importantly—have fun with it. Your kitchen will smell amazing, and your family and friends will be seriously impressed.

FAQs

1. Can I make the dough ahead of time?
Yes! You can make the dough up to 2 days in advance and store it in the fridge, tightly wrapped in plastic wrap. Just let it come to room temperature before rolling it out.

2. Can I freeze the dough?
Absolutely. You can freeze the dough for up to 3 months. When you’re ready to use it, thaw it in the fridge overnight, then let it come to room temperature before rolling it out.

3. What fillings work best with this dough?
This dough is super versatile and works well with both savory and sweet fillings. Popular choices include beef, chicken, cheese, or fruit.

4. How do I prevent the dough from getting tough?
Be careful not to overmix the dough or add too much water. Knead just until everything comes together and the dough is smooth.

5. Can I fry the empanadas instead of baking them?
Yes! You can fry the empanadas in about an inch of oil, turning them to get both sides golden brown. Just be sure to keep an eye on them as they fry quickly.