Empanada Dough Recipe

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

Total Time: 25

Servings: empanadas

Ingredients

14 Tablespoons unsalted butter , cut into cubes
4 cups all-purpose flour , plus more for the counter
½ teaspoon table or fine sea salt
Pinch paprika , optional
½ cup warm water
1 large egg , at room temperature and whisked

Instructions

Using a pastry cutter, a fork, or your hands, cut 14 Tablespoons butter into 4 cups flour until it is well incorporated and forms a crumbly consistency. Stir in 1/2 teaspoon salt and a pinch of paprika, if using.
Stir in 1/2 cup water and 1 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.
Fill and and bake. 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:

Easy beef empanadas
Chicken
Vegetables
Cheese

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.

Nutrition