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Homemade Empanada Dough for Baking Recipe

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3.8 from 12 reviews

  • Author: Lea
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Description

This recipe guides you through making homemade empanada dough perfect for baking. The dough is tender and flaky, made with all-purpose flour, butter, egg, and water or milk, and is easy to prepare by hand or with a food processor. Once rolled out and cut into discs, the dough is filled and sealed before baking to golden perfection, resulting in delicious baked empanadas.

Ingredients

For the Dough

  • 3 cups all-purpose flour
  • ¼ to ½ teaspoon salt
  • 6 oz unsalted butter (1.5 sticks)
  • 1 egg
  • ¼ cup to ½ cup water or milk (adjust as needed for dough consistency)

Instructions

  1. Mix dry ingredients: Combine the flour and salt in a food processor, or a large mixing bowl if preparing the dough by hand.
  2. Add butter: Cut the unsalted butter into pieces and pulse it in the food processor until the mixture is crumbly, or rub the butter into the flour with your fingers until it resembles coarse crumbs.
  3. Add egg and liquid: Incorporate the egg and gradually add water or milk, pulsing or mixing until a clumpy dough forms. Adjust liquid as necessary to obtain a soft and smooth dough.
  4. Form dough balls: Divide the dough into two large balls and flatten slightly into disks. Use immediately or refrigerate up to 1-2 days.
  5. Roll out dough: On a floured surface, roll the dough into a thin sheet. Use a round mold or small plate to cut out discs, or form small balls and flatten individually. A tortilla press may also be used for convenience.
  6. Fill empanadas: Place a spoonful of your desired filling in the center of each disc. Be careful not to overfill to ensure easy sealing.
  7. Seal edges: Fold the dough over the filling and press the edges together with your fingers. For a stronger seal, brush inner edges with egg white before pressing. Use a fork or crimp the edges by hand to finish sealing.
  8. Chill before baking: Refrigerate the assembled empanadas for at least 30 minutes to help them seal properly and prevent filling leakage.
  9. Apply egg wash: Brush the empanadas with egg wash (whisked whole egg or egg yolk with a few drops of water) for a nicely browned, glossy crust.
  10. Bake empanadas: Preheat oven to 375°F (190°C). Bake smaller empanadas for 18-25 minutes until golden brown. Larger sizes may require adjustments in temperature (up to 400°F) and baking time. Remove from oven when golden.

Notes

  • You can substitute water with milk for a richer dough.
  • Keep the butter cold for a flakier dough texture.
  • If the dough is too sticky, add a little more flour gradually.
  • Refrigerating the filled empanadas before baking helps prevent leaking and improves sealing.
  • Empanada molds or a fork are helpful tools to neatly seal edges.
  • Store leftover dough wrapped tightly in the refrigerator up to 2 days or freeze for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Latin American

Find it online: https://recipesbylea.com/homemade-empanada-dough-for-baking-recipe/