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This homemade empanada dough recipe is quick and super easy to make in the food processor. Then fill your empanada with any filling you desire: ground beef, chicken, pork, veggies or cheese and bake.
If you never had an empanada, you are missing out! This delicious baked appetizer is made with a flaky dough and filled with savory or sweet flavors.
There are many types of dough for empanada: sweet, fried and gluten free a few of the options, but this recipe for homemade empanada dough is for baking savory fillings.
If you need a recipe for savory filling, why not try my favorite – Sausage and Bacon or with a ground beef Argentinian filling. It also goes really well together with Chicken Tinga leftovers.
How to Make Empanada Dough
Making homemade empanada dough is extremely easy and quick. Simply mix all ingredients in a food processor until the dough is uniform and doesn’t stick to the hands and in 10 minutes you will have homemade empanada dough that is the perfect for baking.
You can also make this dough by hand, it will just take a little more effort to knead it to the right point.
This dough can be used right away or frozen to be used later.
Where are empanadas from?
Empanadas are widely available throughout Latin America and other parts of the world with a Spanish influence, but are thought to have originated in Spain. It makes sense right? The Spanish are masters of small plates (tapas) and snacks (pinchos).
Empanada fillings differ from country to country as the locals put different spins on this classic dish.
You can find Argentinian, Colombian, Filipino, Mexican, Puerto Rican, Brazilian empanadas and much more!
Can you freeze empanadas?
Yes! Just place unbaked sealed empanadas in a baking sheet lined with parchment paper. Place it in the freezer until frozen solid. Make sure the empanadas are not touching to avoid sticking. Once frozen, place empanadas in a freezer bag.
When you are ready to bake, simply place frozen empanadas directly in the oven.
Frozen empanadas will last up to 3 months in the freezer.
How do you seal empanadas?
You can use your fingers to seal the homemade empanada dough, use a pie press or a fork. If the dough is not sticking together, you can brush a little water or egg white on the edges and seal the dough that way.
Once the edges are sealed, fold the edges onto itself and pinch it so that a rope-like pattern forms.
How to you keep empanadas crispy?
To keep the baked empanadas crispy, just make sure to cool them before refrigerating and reheat using the oven, not the microwave.
How far in advance can you make empanadas?
You can make the dough or the raw empanada and freeze it. (see notes above)
Freshly made, dough and empanada filling will last 2-4 days in the fridge stored separately in an airtight container. Wrap the dough in plastic.
Should I refrigerate empanadas?
Yes. If you have leftovers or if you are not ready to assemble or bake
What goes with empanadas?
Empanadas are a great appetizer or main dish. If serving as an appetizer, you don’t need any sides. If serving as a main dish, a side salad is the perfect side dish.
Some people like to eat empanadas with a sauce like chimichurri or salsa, but plain is just as delicious.
How long does empanadas last in the fridge?
Baked empanadas will last 4-5 days in the fridge in an airtight container. Unbaked, it can be frozen and will last up to 3 months. (see instructions above)
Print Recipe
5 from 1 vote
Homemade Empanadas Dough Recipe
This homemade empanada dough recipe is perfect for baking. Ready in just 10 minutes in the food processor, it can be used right away or frozen. Use any savory filling you like.
Prep Time30 minutes mins
Cook Time20 minutes mins
Total Time50 minutes mins
Course: Appetizer, Main Course, Main Dish
Cuisine: Latin American
Keyword: appetizers, dough recipe, easy, empanadas, for baking, homemade
Servings: 16 empanadas
Calories: 169kcal
Equipment
Food Processor
Ingredients
- 3 cups all purpose flour
- 1/2 tsp salt
- 6 ounces unsalted butter 6oz = 1 stick + 2 tbsps (cold cut into pieces)
- 3/4 water
- 2 eggs
Instructions
Making the dough
In a food processor, add the flour, salt and butter and pulse to incorporate the butter.
Add 1 egg and 1/2 cup of water. Reserve the other egg for a egg wash. Pulse again until a dough forms.
Add more water if the dough does not stick together or crumbles when pressed against fingers.
Use it right away or divide in two and wrap it in plastic and put in the fridge.
Rolling out the dough
In a lightly floured surface, use a rolling pin to strecht the dough (the thickness of an US nickel).
With a cutter or medium bowl, cut circles 5 inch in diameter.
Use a tablespoon to fill the empanadas, fold it over and press the edges.
Fold the edges on top of itself, pressing down to make a rope like crust edge. (see pictures for detail)
Baking the empanadas
Preheat oven to 400F or 200C.
Place empanadas on parchment paper lined baking sheet. Brush the empanadas with egg mixture and bake for 20 minutes at 400F.
Notes
The dough can be refrigerated for a couple days. No need to bring it up to room temperature before rolling it out.
Nutrition
Calories: 169kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 82mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 295IU | Calcium: 9mg | Iron: 1mg
If you liked this recipe, you might also like Beef Gyudon!
What recipe should I make next?
For more recipes, click here or follow my Recipe Board on Pinterest.
Don’t forget to follow my travel or lifestyle accounts on Instagram and to subscribe to my YouTube channel for videos.
If you enjoyed this recipe, you might also want to make these:
- Carne Asada Recipe
- Easy Instant Pot Black Beans
- Chicken Tinga
- Homemade Burrito Bowl
- 5-Ingredient Guacamole
- Black Bean Dip
- Homemade Empanadas Argentinas
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This website contains affiliate links. As an Amazon Associate and participant in other programs, I may earn a small commission from qualifying purchases.
