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Flaky Empanada Dough

Deliciously buttery and flaky empanada dough that is easy to make, perfect for both savory and sweet fillings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 empanadas
Course: Appetizer, Main Course
Cuisine: Latin American, Spanish
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 ½ cups all-purpose flour Standard flour used for the base of the dough.
  • 1 teaspoon salt Basic seasoning to enhance flavor.
  • ½ cup unsalted butter, chilled and diced Cold butter creates flakiness in the dough.
  • ½ cup ice-cold water Cold water is essential for the texture.
  • 1 egg for egg wash (optional) Use to brush on the dough for a golden finish.

Method
 

Preparation
  1. Measure out all-purpose flour and salt into a large mixing bowl.
  2. Add the chilled, diced unsalted butter to the flour mixture and work it into the flour until it resembles coarse crumbs.
  3. Slowly drizzle in the ice-cold water, mixing gently until the dough comes together.
  4. Turn the dough onto a lightly floured surface and knead lightly until it forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  5. Roll out the chilled dough on a floured surface to about 1/8 inch thick and cut out circular shapes with a round cutter.
  6. Add your desired filling to the center of each circle, fold, and crimp the edges to seal. Optionally brush with egg wash.
  7. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes until golden, or fry in hot oil for extra crispiness.

Notes

Chill butter and water to ensure a flaky texture. Prepare dough in advance and store in the fridge for up to 2 days or freeze for longer storage. Avoid overfilling to prevent leaks while sealing empanadas.