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Empanada Dough

Prep Time10 mins
Cook Time20 mins
Chill and rest time (2 x 30 minutes each)1 hr
Total Time1 hr 30 mins
Course: Appetizer, Main Course, Tapas
Cuisine: Mediterranean, Spanish
Keyword: empanada
  • 3 cups All Purpose Flour
  • ½ tsp kosher salt
  • 6 oz Unsalted Butter Cubed and Cold. 3/4 cup, 1 ½ sticks, 12 TBS
  • 1 egg, large cold
  • 1 TBS Apple cider vinegar cold
  • ½ cup water cold


  • Place flour and salt in the bowl for a food processor. Pulse 2 - 3 times to combine
  • Add chilled butter and pulse 8 - 12 times until mixture is consistency of coarse sand
  • Add the egg and vinegar and turn the food processor to 'on'
  • Slowly pour cold water through feed tube just until a dough ball forms
  • Remove dough from work bowl and divide in half
  • Form each half into a 5" - 6" disk and wrap in plastic wrap. Place in the refrigerator for at least 30 minutes, and up to 2 days.
  • Remove a disk from the refrigerator and divide into 4 equal portions. Return 3 portions to the refrigerator and work with just one portion at a time
  • Take a portion of dough and and roll it into a small ball
  • Place the ball on a lightly floured work surface and press to flatten
  • Using a rolling pin, roll the dough out to approximately 8" circle
  • Using a plate or template, use a sharp knife to cut the dough into a circle creating an empanada shell
  • Place the empanada shell on a piece of parchment paper or waxed paper and set aside
  • Repeat rolling and cutting process with the remainder of the dough
  • Working with one empanada shell at a time, place between a ¼ cup and a ½ cup filling slightly off center of the empanada shell. Leave between ½ inch and ¾ inch along the edge without any filling
  • Gently lift one edge of the empanada shell and carry it over the filling bringing it down to meet the opposite edge of the shell. You should form a semi circle
  • Starting at one end of the semi circle, make a series of small folds around the edge to join the two halves of dough and to seal the empanada
  • When all the empanadas are full, place them on a parchment lined baking sheet and place in the refrigerator to chill for 30 minutes.
  • While the empanadas are chilling, preheat the oven to 400°F
  • Remove the empanadas from the refrigerator. Brush them with an egg wash if you would like to help with the color while baking
  • Bake the empanada for 15 to 20 minutes, until empanadas are golden brown
  • Remove from the oven and let cool briefly. Serve warm, or store in the refrigerator for up to a week.


Egg wash:  blend one egg yolk with an approximately equal portion of water.  Brush on empanadas before placing in oven to bake. 
You can use this dough to make smaller sized empandillas by cutting into smaller circles and filling with less filling.