Learn how to make empanada dough at home with this easy recipe. This buttery, flaky dough is made with only 5 ingredients and makes the most perfect empanadas!
Prep Time: 25 minutesminutes
Total Time: 25 minutesminutes
Servings: 22empanadas
Ingredients
14Tablespoonsunsalted butter, cut into cubes
4cups all-purpose flour , plus more for the counter
½teaspoontable or fine sea salt
Pinchpaprika, optional
½cupwarm water
1largeegg, at room temperature and whisked
Instructions
Using a pastry cutter, a fork, or your hands, cut the butter into the flour until it is well incorporated and forms a crumbly consistency. Stir in the salt and paprika, if using.
Stir in the water and egg until a clumpy dough starts to form.
On a lightly-floured work surface, dump out the crumbly dough and knead until a ball is formed. Do not add water; it will come together. Continue to knead 5 minutes more.
Cut the dough into 22 to 25 (1 1/2-ounce) pieces and roll into balls. On a lightly-floured work surface, roll the balls into 5-inch circles about 1/4-inch thick with a rolling pin. Keep the dough covered with a towel while rolling and filling to avoid drying the dough out.
When ready to fill and bake the empanadas, follow the instructions of your favorite recipe.
Notes
Quantity: This recipe makes about 22 to 25 (1/4-inch thick, 5-inch diameter) empanada dough rounds.Empanada fillings:
Make-ahead:Cover the dough with plastic wrap and store in the fridge up to 2 days before using. Remove 20 minutes before filling and baking to let the butter warm up a bit.Freeze: Stack the circles with parchment paper between each and store in a zip-top bag in the freezer up to 2 months.