So you want to learn how to make empanada dough? Forget those overly complicated recipes that make you feel like you need a culinary degree. I messed up countless batches before figuring this out – sticky dough disasters, tough pastry tragedies, you name it. But after making these weekly for my family (and getting demanded to bring them to every potluck), I cracked the code. This is the no-nonsense guide I wish existed when I started.
The Bare Minimum Ingredients You Actually Need
Don't get fooled by exotic ingredient lists. For solid homemade empanada dough, these basics work:
| Ingredient | Role | Real Talk Notes |
|---|---|---|
| All-purpose flour | Base structure | Skip bread flour – too chewy. Bleached works fine (about $2.50 for 5lbs at Walmart) |
| Cold fat (butter/lard/shortening) | Flakiness & tenderness | Butter tastes best but melts fast. Lard (traditional) gives crispness. Shortening is easiest for beginners ($4 for Crisco sticks). |
| Salt | Flavor enhancer | Use fine sea salt. Table salt can make it taste metallic. |
| Ice water | Binds dough | Seriously ICE cold. Warm water = tough dough. |
| Egg (optional) | Richness & color | Not authentic but adds golden hue. Use whole egg ($0.25 each). |
Fat Comparison: Which One Wins?
| Fat Type | Flavor | Texture | Difficulty Level | Best For |
|---|---|---|---|---|
| Butter (unsalted) | Rich, delicious | Flaky but soft | Medium (melts easily) | Baked empanadas |
| Lard (rendered pork fat) | Neutral, traditional | Super crisp | Easy | Fried empanadas |
| Vegetable shortening | Neutral | Tender | Easiest | Beginners, hot climates |
Why your fat temperature matters: Cold fat creates steam pockets when baking = flaky layers. If your butter/lard feels warm, throw it in the freezer for 15 minutes before starting. I learned this after making hockey puck empanadas twice.
Essential Tools That Won't Break the Bank
- Large mixing bowl: Wide enough to work comfortably ($10 at Target)
- Pastry cutter or forks: For cutting fat into flour (Pastry cutter $8 vs. 2 forks $0)
- Rolling pin: Wooden or silicone. Wine bottle works in a pinch
- Measuring cups/spoons: Precision matters with flour
- Plastic wrap or damp towel: Prevents dough drying while resting
- Empanada press ($12 on Amazon) or bowl: For shaping circles
Step-by-Step: How to Make Empanada Dough That Won't Crack or Shrink
Mixing Without Overworking
First mistake I made? Dumping all ingredients together. Here's the right way:
- Dry mix first: Whisk 3 cups flour + 1 tsp salt in large bowl
- Cut in COLD fat: Add 1 cup diced butter/lard/shortening. Use pastry cutter until it looks like coarse crumbs (pea-sized bits). Don't use hands much – body heat melts fat.
- Add liquid slowly: Drizzle ⅓ cup ice water + 1 beaten egg (optional). Mix with fork just until dough forms clumps. If it's crumbly, add 1 tbsp water at a time.
Stop mixing when it holds together when pressed. Over-mixing = gluten development = tough dough. I learned this after creating empanada frisbees.
Resting Stage (Non-Negotiable!)
Shape dough into disk(s), wrap tightly in plastic. Refrigerate 30 mins minimum – 2 hours ideal. Why?
- Relaxes gluten for easier rolling
- Resolidifies fat for flakiness
- Prevents shrinkage during baking
Can you skip this? Technically yes. Will it suck? Absolutely. My impatient cousin tried – her dough tore like wet paper towels.
Rolling Secrets for Perfect Thickness
Roll dough between ⅛" to ¼" thick. How to gauge?
- Place 2 quarters stacked – that's ⅛"
- Standard pencil thickness = ¼"
Roll from center outward, rotating dough quarter-turn each time for even thickness. Dust surface with flour lightly – too much makes dough dry. Use cutters or inverted bowl (4-6 inch diameter). Save scraps, re-roll once.
Troubleshooting: If dough cracks around edges when rolling, it's too cold – let sit 5 mins. If sticky, refrigerate 10 mins. Sprinkle flour sparingly.
Regional Variations: Which Dough Style Fits Your Filling?
Not all empanada dough is the same! Texture changes everything:
| Region | Dough Style | Fat Used | Thickness | Best Fillings |
|---|---|---|---|---|
| Argentinian | Buttery & flaky | Butter/lard | Thin (⅛") | Beef, olives, hard-boiled egg |
| Colombian/Venezuelan | Tender, cornmeal-based | Butter | Thicker (¼") | Shredded chicken, potatoes |
| Mexican | Crisp, fried | Lard | Medium | Spicy pork, beans, cheese |
| Filipino (Empanaditas) | Sweet, cookie-like | Butter + sugar | Thicker | Sweet potato, coconut |
Storage & Freezing Tricks
Can you make empanada dough ahead? Absolutely:
| Form | Fridge | Freezer | Thawing Method |
|---|---|---|---|
| Raw dough disk | 2 days max | 3 months | Overnight in fridge |
| Cut circles (stacked) | Not recommended | 3 months | 15 mins counter |
| Uncooked filled empanadas | 24 hours | 3 months | Bake frozen + extra 5 mins |
Freezing tip: Place dough circles between parchment paper before freezing to prevent sticking. My neighbor taught me this after we both ruined batches.
Common Empanada Dough Disasters (And How to Fix Them)
- Too sticky? Refrigerate 10 mins. Add flour 1 tsp at a time while kneading lightly.
- Too dry/crumbly? Sprinkle water ½ tsp at a time over shaggy bits. Knead gently.
- Shrinks when baking? Dough wasn't rested enough. Next time refrigerate longer.
- Tough texture? Overmixed or over-kneaded. Handle less next batch.
- Bland flavor? Up salt slightly or add 1 tsp sugar to enhance savory notes.
Why does this happen? Usually impatience. Been there! My first batch was so tough our dog wouldn't eat it.
Frequently Asked Questions About Making Empanada Dough
Can I use whole wheat flour for empanada dough?
Technically yes, but I don't love it. Whole wheat makes denser, less pliable dough. If you insist, replace only ⅓ of all-purpose with whole wheat. Add extra 1-2 tbsp water too.
Why is my empanada dough cracking when I fold it?
Three main culprits: Not rested enough (gluten too tight), rolled too thick, or filling too wet. Fix: Chill dough longer, roll thinner (⅛"), drain filling liquids better. Brush edges with water before sealing.
Can I make empanada dough without a pastry cutter?
Absolutely! Two forks work fine. Or freeze butter, then grate it into flour using cheese grater ($10 at Bed Bath & Beyond). Even pulse briefly in food processor – but careful not to overmix.
How thin should I roll empanada dough?
⅛ inch ideal for most types. For fried empanadas, go slightly thicker (just under ¼ inch) to withstand oil. Test: Hold circle up – you should vaguely see light through it.
Why add egg to empanada dough?
It's optional but adds richness, golden color, and helps bind. For authentic Latin recipes though, many skip it. I use it for baked versions but omit for fried.
Can I use pre-made pie crust for empanadas?
Emergency shortcut? Sure. Taste compromise? Big time. Pie crust is sweeter, crumblier, and lacks proper chew. Only use if desperate – homemade tastes way better and costs less per batch.
Pro Upgrade: Flavor Boosters & Shortcuts
Once you master basic how to make empanada dough, try these:
- Flavor infusions: Add 1 tsp smoked paprika or cumin to dry ingredients
- Herb dough: Mix 2 tbsp finely chopped cilantro or parsley into flour
- Cheesy crust: Add ¼ cup grated parmesan with flour
- Time-saver: Make dough in food processor (pulse 10x max)
- Gluten-free: Substitute 1:1 gluten-free flour blend + 1 tsp xanthan gum
Remember: The best way to learn how to make empanada dough is practice. My first batches were awful – too thick, under-seasoned, leaking everywhere. But stick with it. Once you pull golden, flaky empanadas from your oven, you'll forget the struggles. Now go make some magic!
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