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Empanada Dough Close Up

How to Make Perfect Empanada Dough

How to make the perfect empanada dough that can hold all of your fillings, but not take away from the flavor, while having no soggy bottoms!
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Prep Time 10 mins
Cook Time 25 mins
resting time 1 hr
Course Appetizer, Dessert, Main Course
Cuisine American, argentinian, hispanic, spanish
Servings 6 people

Equipment

  • No special equipment needed

Ingredients
  

Instructions
 

  • Using a whisk, mix the flour, baking powder, salt and sugar to fully incorporate all ingredients. This is your dry ingredients.
  • Cut the margarine into small pieces and using your hands mix margarine into the dry ingredients. The result should look like bread crumbs.
  • Add the egg yolk and the milk in small amounts until the dough starts to form.
  • Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together.
  • Flatten the dough into a disk, than wrap in cling wrap. Place in the refrigerator for at least1 hour.
  • Roll out the dough to about 1/8 inch thickness and cut into desired circles using a pastry mat, bowl, plate or glass. See notes for circle size suggestions.
  • Fill empanada with the desired filling/s and then fold in half and pinch into shape.
  • Whisk and egg and brush the top of the empanda with an egg wash for a shiny golden look.
  • Bake at 425 degrees for 25 minutes or until golden brown.

Notes

The size of your empanda depends on personal preference and what you are cooking. Here is the general rule of thumb I use when making empanada's I use the following guidelines.
  • Appetizer empanada - use a pastry mat or a bowl, cut the dough into 6 inch rounds.
  • Main course empanda - use a pastry mat or a plate, cut the dough into 8 inch rounds.
  • Dessert empanada - use a drinking class to cut about 3 inch rounds.  
* Depending on the size of empanada's you make will determine the number of servings.  To increase the recipe size, click on the desired multiplier in the upper right hand corner of the recipe.
* The traditional shape of an empanda is a folded circle.  However, there are many different ways to shape the dough. I like to make dessert nutella empanada's that look like dumplings.  Bottom line, have fun making different shapes.
Keyword Empanada, empanada dough, How to make empanada's, vegetarian
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