Empanada Dough Recipe
There’s something magical about empanadas. Maybe it’s the crispy, golden crust that gives way to warm, flavorful fillings, or the fact that these handheld pockets of deliciousness are perfect for any occasion. But as much as the filling gets all the attention, let me tell you—having a good empanada dough recipe is where the real magic starts.
For me, empanadas have always been tied to family gatherings. Growing up, I remember watching my grandmother expertly roll out dough, moving through the kitchen with such ease. The smell of buttery pastry baking in the oven was like a warm hug in the form of food. Making the dough from scratch always seemed a little intimidating back then, but once you dive in, you realize it’s actually a lot simpler (and so worth it).
So, whether you’re prepping for a big party, whipping up a family dinner, or just want to try your hand at something new, this empanada dough recipe is the perfect foundation. Let’s get into it!
🥟 Why this empanada dough recipe will win you over
Now, I know you can go out and buy pre-made dough, but trust me—homemade empanada dough has a flavor and texture that just can’t be beat. It’s buttery, flaky, and has just the right amount of chew. Plus, there’s something deeply satisfying about making dough from scratch. It feels like you’re connected to generations of home cooks who came before you, all using simple ingredients to create something delicious.
The beauty of this recipe is its versatility. You can use it for baking or frying (hello, crispy perfection!), and it works with both sweet and savory fillings. Whether you’re filling your empanadas with spiced meat, gooey cheese, or sweet fruit fillings, this dough holds up beautifully. Plus, making your own means you can customize it to your taste—use butter for a rich, tender dough or lard for something more traditional and crispy.
A little story about my first empanada disaster
I have to admit, my first attempt at empanada dough was… let’s just say, memorable for all the wrong reasons. I was so eager to impress my friends with homemade empanadas that I rushed through the process. I didn’t cut my butter small enough, and I used cold water instead of warm, which made my dough stiff and hard to work with. The result? Tough, chewy empanadas that could’ve doubled as doorstops. But hey, you live, you learn, and my friends were kind enough to laugh it off (while secretly ordering pizza).
Since then, I’ve learned a few tricks that have completely transformed my empanada dough game, which I’m excited to share with you. Trust me—if I can master it, so can you!
The origin story (because every great recipe has one)
Empanadas have a fascinating history that traces back to Spain, where they were first mentioned in cookbooks as early as the 16th century. The name “empanada” comes from the Spanish verb “empanar,” which means “to wrap” or “to coat with bread.” Originally, they were filled with seafood, but over time, the fillings became more diverse—meat, cheese, veggies, even fruits! Today, empanadas are popular across Latin America, with each country adding its own twist. From Argentina’s beef-filled beauties to Colombia’s cheesy cornmeal versions, the possibilities are endless.
But one thing remains constant—great empanadas start with great dough.
Let’s talk ingredients: The good, the better, and the “oops I’m out of that”
This empanada dough recipe is made with a few simple ingredients you probably already have in your kitchen. Here’s what you’ll need:
- Flour: The foundation of your dough. All-purpose flour works best here, but if you’re out, you can swap in bread flour for a slightly chewier texture.
- Butter (or lard): This is where the magic happens. Butter gives the dough a rich, flaky texture, while lard makes it crispier. If you’re out of both, vegetable shortening can work in a pinch, but it won’t be quite the same. Choose good-quality butter, and keep it cold—it’s key to those lovely flakes!
- Salt: Don’t skip this! It balances the richness of the butter and enhances the overall flavor of the dough.
- Water or milk: You’ll need this to bring the dough together. Warm water is ideal, but milk adds extra tenderness. I usually go with water for a slightly lighter dough, but if I’m feeling indulgent, I’ll swap in milk.
- Egg: This helps bind the dough and gives it a little extra richness. Plus, an egg wash (if you’re baking) gives the empanadas a beautiful golden sheen.

Kitchen gear: What you need (and what you can totally skip)
You don’t need a ton of fancy equipment to make this dough, but a few tools will definitely make your life easier.
- Pastry cutter or fork: To cut the butter into the flour. A food processor works too, but if you’re like me and enjoy getting your hands a little messy, using a fork or your hands works just fine.
- Rolling pin: Essential for rolling out your dough. If you don’t have one, a clean wine bottle works in a pinch. (Yes, I’ve been there!)
- Tortilla press: Not required, but if you have one, it can save you a lot of time when flattening your dough rounds. Plus, it ensures that every empanada is evenly thin.
- Stand mixer (optional): If you want to save some arm muscle, use a stand mixer to knead the dough. Otherwise, a little elbow grease works just as well!
Step-by-step: My foolproof method (and a few hard-learned lessons)
1. Cutting in the butter
Start by cutting your cold butter (or lard) into cubes and adding it to your flour. Use a pastry cutter, fork, or your hands to work the butter into the flour until you get a crumbly mixture. The goal is to have pea-sized bits of butter scattered throughout—these pockets of fat are what create that flaky texture. (Pro tip: If your kitchen is warm, pop the butter in the freezer for 10 minutes before starting.)
2. Mixing the dough
Next, sprinkle in the salt and pour in your warm water (or milk) and egg. Stir everything together until it starts forming a dough. If the dough feels too dry, don’t be afraid to add a little more water, a tablespoon at a time. You want the dough to come together without being too sticky.
3. Kneading it out
Transfer your dough to a floured surface and knead it for about 5 minutes. You’re looking for a smooth, slightly elastic dough. If it’s too sticky, add a bit more flour as you go.
4. Rolling out the dough
Now, cut the dough into 22-25 equal pieces, rolling each one into a ball. Roll each ball into a 5-6 inch circle on a floured surface. I’ve found that using parchment paper under the dough makes it easier to handle. If you’re feeling fancy, use a tortilla press—it gives you perfectly even circles with almost no effort.

Variations and tweaks: Because life’s too short for just one version
Here’s where you can get creative! I’ve tried a bunch of variations on this dough, and here are some of my favorites:
- Vegan dough: Swap the butter for coconut oil or vegan margarine, and use water instead of milk. It’s just as flaky and delicious!
- Gluten-free: Use a 1:1 gluten-free flour blend. You may need to adjust the liquid slightly, as gluten-free flour tends to absorb more moisture.
- Sweet empanadas: Add a tablespoon of sugar to the dough if you’re making dessert empanadas. Think apple-cinnamon or dulce de leche fillings. Yum!
Serving and presentation ideas
Empanadas are great on their own, but if you want to make them even more special, try serving them with a side of chimichurri or salsa. For dessert empanadas, a dusting of powdered sugar or a drizzle of caramel sauce works wonders. Arrange them on a platter and garnish with some fresh herbs or a sprinkle of paprika to make them pop.
Drink pairings: My go-to sips
If you’re serving savory empanadas, a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir pairs beautifully. For fried empanadas, a cold beer is a classic choice. If you’re going the sweet route, I love serving dessert empanadas with a cup of coffee or a glass of sweet dessert wine.
Storing and reheating tips
Empanada dough freezes wonderfully! Just roll the dough into balls, wrap them in plastic wrap, and store them in an airtight container in the freezer for up to 3 months. To reheat, let them thaw at room temperature and roll out as needed. If you have leftover baked or fried empanadas, pop them in a 350°F oven for 10-15 minutes to crisp them up again. Avoid the microwave—it’ll make the dough soggy.
Adjusting for different servings
Need more or fewer empanadas? No problem! This recipe makes about 22-25 empanadas, but you can easily halve or double it. Just be mindful that if you’re making a larger batch, you might need to work in batches when rolling out the dough, and keep any dough you’re not using covered with a damp cloth so it doesn’t dry out.

FAQs about empanada dough
1. Can I make this dough ahead of time?
Yes! You can make the dough up to 2 days in advance. Just store it in the fridge, tightly wrapped in plastic.
2. How do I keep my empanada dough from getting tough?
Make sure your butter is cold and don’t overwork the dough. Both will help keep the dough tender.
3. Can I use this dough for other types of pastries?
Absolutely! This dough is versatile enough for hand pies, turnovers, and even savory tarts.
4. Why is my dough cracking when I roll it out?
It might be too dry. Add a little more water, a tablespoon at a time, until the dough is smooth and pliable.
5. Should I bake or fry my empanadas?
It’s totally up to you! Baking gives you a lighter, flakier crust, while frying gives you that golden, crispy exterior.
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Empanada Dough Recipe
Learn how to make tender, buttery empanada dough from scratch with this easy recipe. Ideal for both baked and fried empanadas!
- Total Time: 40 minutes
- Yield: 22–25 Empanada 1x
Ingredients
- 4 cups all-purpose flour
- 14 tablespoons cold unsalted butter, cut into cubes, or lard
- ½ teaspoon salt
- ½ to ¾ cup warm water, or milk
- 1 egg, at room temperature and whisked
Optional Egg Wash For Baking
- 1 egg
- 2 tablespoons water
Instructions
1. Cutting in the butter
Start by cutting your cold butter (or lard) into cubes and adding it to your flour. Use a pastry cutter, fork, or your hands to work the butter into the flour until you get a crumbly mixture. The goal is to have pea-sized bits of butter scattered throughout—these pockets of fat are what create that flaky texture. (Pro tip: If your kitchen is warm, pop the butter in the freezer for 10 minutes before starting.)
2. Mixing the dough
Next, sprinkle in the salt and pour in your warm water (or milk) and egg. Stir everything together until it starts forming a dough. If the dough feels too dry, don’t be afraid to add a little more water, a tablespoon at a time. You want the dough to come together without being too sticky.
3. Kneading it out
Transfer your dough to a floured surface and knead it for about 5 minutes. You’re looking for a smooth, slightly elastic dough. If it’s too sticky, add a bit more flour as you go.
4. Rolling out the dough
Now, cut the dough into 22-25 equal pieces, rolling each one into a ball. Roll each ball into a 5-6 inch circle on a floured surface. I’ve found that using parchment paper under the dough makes it easier to handle. If you’re feeling fancy, use a tortilla press—it gives you perfectly even circles with almost no effort.
Notes
Serving and presentation ideas
Empanadas are great on their own, but if you want to make them even more special, try serving them with a side of chimichurri or salsa. For dessert empanadas, a dusting of powdered sugar or a drizzle of caramel sauce works wonders. Arrange them on a platter and garnish with some fresh herbs or a sprinkle of paprika to make them pop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (baking)
- Category: Dinner