Empanada Dough Recipe: Flaky and Tender for Baking or Frying

The Perfect All-Purpose Empanada Dough: Flaky, Tender, and Ready for Action

Can we just talk about that moment? You bite into a freshly baked empanada, and that crisp, golden pastry shatters just so, releasing the glorious steam of whatever deliciousness is tucked inside. That flaky texture is what separates a great pastry pocket from a sad, chewy tragedy. It's truly heaven in your hands.

For years, I struggled with doughs that were either too dry, too tough, or just dissolved into a greasy mess during baking. But this one? This is the ultimate lifesaver, reliable every single time, proving you don't need fancy ingredients or complicated techniques.

It uses basic pantry staples and is genuinely easier to manage than my notorious attempts at shortcrust pie dough.

Stop stressing about fillings for a second and let's focus on the absolute foundation of success. Getting this empanada dough perfect is your culinary passport, and once you master this recipe, you'll be unstoppable. Let's crack on and get this chilled!

The Science of Flake: Why This Dough Stands Out

Look, flaky pastry isn't magic, it's chemistry. I learned this the hard way after destroying countless batches trying to rush the process. This recipe is successful because we intentionally sabotage the gluten just enough to keep the dough tender while ensuring those glorious pockets of fat remain intact, ready to puff up in the heat.

What Makes a Superior Empanada Casing?

A superior casing needs structure, yes, but its defining feature must be tenderness. We want the pastry to melt, not chew. This balance is achieved by controlling two things: the type of fat used and how long we allow the gluten to develop.

Comparing Baked vs. Fried Dough Textures

For baking, you want those thin layers of cold butter to create steam pockets, which gives you that signature light, shattering flake. If you're going to fry your empanadas, you need a slightly sturdier dough that absorbs less oil, often achieved by adding a bit of shortening or lard alongside the butter.

This all-purpose recipe leans towards baking but is robust enough for a quick, shallow fry.

A Culinary Passport: Origins of the Perfect Dough Recipe

My recipe draws heavily on classic Argentinian techniques, where they prioritize structure (to hold rich fillings) and that unmistakable buttery flavour. It’s simple, effective, and honours the tradition that the casing is just as important as what's inside.

The Role of Fat Distribution (Cold Butter vs. Shortening)

We use cold, diced butter cut into the flour until it resembles coarse cornmeal. This is the key. Those visible bits of fat create the steam layers; if the butter melts into the flour (which happens if it gets warm), you lose all flake and end up with a dense, cookie like crust.

Using shortening can increase tenderness, but butter brings the flavour you crave.

Achieving Maximum Tenderness with Acid (Vinegar/Lemon Juice)

That teaspoon of vinegar isn't a mistake; it's a tenderizer. The slight acidity in white wine vinegar or apple cider vinegar actually inhibits gluten formation during mixing. This simple trick ensures your finished empanada dough is beautifully pliable when rolled and incredibly tender when eaten.

Hydration Levels and Gluten Control

We use ice water sparingly just enough so the shaggy flour mixture barely comes together. Using too much water activates too much gluten, which leads to tough dough. The resulting dough should feel slightly dry and rough before chilling, not sticky, allowing the gluten strands to hydrate slowly and relax in the fridge.

Essential Ingredients for the Best Empanada Dough

If you want the best results, start with the best ingredients. You don't need expensive gear, but high-quality butter makes a huge difference in the final taste.

Choosing the Right Flour (AP vs. Specialty Flour)

Standard all-purpose flour works beautifully here because its protein content is moderate, balancing structure and tenderness. You absolutely don't want high protein bread flour; that will give you tough, elastic results, the exact opposite of what we’re going for.

Fat Choices: Butter, Shortening, or Lard?

I am a purist, so I always reach for unsalted butter because of the flavour depth. However, if you are planning to deep fry, replacing half the butter with chilled vegetable shortening yields an unbelievably crisp, non-greasy crust.

The Function of Salt and Sugar in Pastry

Salt is essential for flavour, preventing the dough from tasting flat. We keep the sugar minimal (or omit it entirely) in this all-purpose recipe unless we are specifically making a sweet empanada dough. A tiny bit of sugar can aid browning, though.

Adapting the Recipe: Vegan and Egg-Free Swaps

Don't panic if you need to make swaps! This dough is surprisingly accommodating. Here are my favorite real world substitutions that work every time:

Ingredient	Viable Substitute	Notes
Butter	Solid vegetable shortening or refined coconut oil	Must be kept ice cold for flakiness.
Egg	2 Tbsp extra ice water or unsweetened non-dairy milk	The egg adds richness but is not strictly necessary for structure.
All-Purpose Flour	high-quality 1:1 gluten-free blend	Look for blends with rice flours and xanthan gum.
Vinegar	Lemon juice	Use the same amount; the acid level is the critical part.

Mastering the Technique: Simple Steps to Perfect Empanada Discs

This process is straightforward, but speed and temperature are your best friends. Work quickly and efficiently!

Mixing and Incorporating the Fat (The 'Rubbing' Method)

Whether you use a food processor (my preferred method) or your fingertips, you are looking for specific texture markers. Pulse the cold butter into the flour until you see a mix of pea-sized pieces and smaller, coarse crumbs. Stop immediately when you hit this point.

I once ruined a batch by over pulsing and ending up with a sad, oily paste.

Kneading Ratios: When to Stop Working the Dough

The answer is simple: Do not knead the dough. You want to gently press the shaggy mixture together just until it forms a cohesive ball on the counter. Over kneading develops gluten rapidly, and tough empanadas are nobody's goal. Seriously, five quick presses are usually enough.

The Critical Importance of Chilling and Resting

Chilling the dough for at least one hour (or up to two days) is non-negotiable. This rest period allows the water to fully hydrate the flour and, most importantly, allows the overworked gluten strands to relax. Rolling cold, rested dough is a dream; rolling warm, un-rested dough is a nightmare.

Chef's Note: If you roll the dough and it immediately snaps back into shape, the gluten hasn't relaxed enough. Just cover it and let it sit on the counter for another 10– 15 minutes before attempting to roll again.

Rolling, Cutting, and Preparing the Dough Discs

When rolling, aim for consistent thickness, about ⅛ inch (3mm). It should be thin but resilient. Once you cut the discs, stack them gently with small squares of parchment paper to prevent sticking. They are now officially ready to become carriers for glorious filling!

Troubleshooting and Expert Tips for Empanada Dough Success

Nobody wants a tough or crumbling dough. These are the top spots where home cooks usually stumble.

Preventing Tough Dough (Avoiding Over Kneading)

The number one culprit for tough pastry is always over mixing and over kneading. If you mix the wet ingredients and the dough looks too dry, resist the urge to violently mush it together. Add liquid one teaspoon at a time until it just holds. Use the bench scraper to help bring it together, not your fists.

Sealing the Edges: Achieving the Perfect Repulgue

To seal the edges beautifully, brush a thin layer of water or egg wash (my preference) around the perimeter of the disc after filling it. Fold it over, press firmly to seal, then use the tines of a fork, or master the traditional repulgue (the decorative fold). A good seal is crucial if you plan to fry.

Adjusting Dough for High Humidity Climates

Humidity means the flour is already absorbing moisture from the air, often requiring less added water than the recipe calls for. If you live somewhere incredibly humid, start with 2 tablespoons less ice water, and only add more if the dough absolutely won't come together.

Preparation Planning: Storing and Freezing Your Empanada Dough

If you’re going to the trouble of making dough from scratch, maximize your effort by batching it. Future you will thank past you for that stack of dough discs ready to go!

Short Term Storage: How Long Does the Dough Last in the Fridge?

Tightly wrapped in plastic wrap, the dough ball will last perfectly for 3 to 4 days in the refrigerator. Just be sure to let it sit out for about 10 minutes before rolling, as it will be rock hard straight out of the cold.

Freezing Dough Discs vs. Freezing the Whole Ball

I find freezing individual discs much easier than freezing the whole ball. Roll out and cut all your discs, stack them between sheets of wax or parchment paper, and place the whole stack in a freezer bag. This way, you can grab exactly how many you need, minimizing waste.

Best Practices for Thawing and Working with Frozen Dough

Thaw frozen discs overnight in the fridge. Never try to force thaw them in the microwave, or the butter layers will melt, ruining the flake. Once thawed, work with them quickly while they are still very cold. You might need to dust your workspace slightly more than usual, but they should roll out perfectly.

Pairing the Perfect Pastry: Ideal Uses for This All-Purpose Dough

This reliable, buttery dough is incredibly versatile. It's truly a universal jacket for anything you want to stuff inside it. I use this empanada dough recipe for baking most often because I love the light, tender flake it produces.

Whether you’re going savoury or making little hand pies with fruit, this is the dough you want in your arsenal.

Recipe FAQs

Why did my empanada dough turn out tough or chewy instead of flaky and tender?

A tough dough is typically a sign of overdeveloped gluten. You must ensure all your ingredients, especially the water and fat, are very cold, which inhibits gluten formation. Handle the dough minimally and stop mixing as soon as it comes together; excessive kneading leads to a rubbery texture.

How far in advance can I prepare the empanada dough?

Preparing the dough ahead of time is highly recommended, as the crucial resting period helps relax the gluten and fully hydrate the flour. You can wrap the dough tightly in plastic wrap and store it in the refrigerator for up to three days before rolling and filling.

Allow it to sit at room temperature for 10 minutes before rolling if it is too hard.

Can I substitute butter for shortening or lard in this recipe?

Yes, you can, but it will impact the final texture. Butter provides excellent flavor but melts at a lower temperature, which can result in a slightly less dramatic flakiness than solid shortening or lard. If using butter, ensure it is cut into uniform, pea-sized chunks and kept extremely cold throughout the process.

My dough is very sticky and difficult to roll out. What went wrong?

Stickiness usually means the dough needs more chilling time or slightly less liquid. If the dough seems excessively wet, dust the surface gently with a tablespoon of flour, knead it once or twice, and then return it to the refrigerator. A fully chilled dough should feel firm and easy to handle.

Is it possible to make this empanada dough vegan?

Absolutely. To make the dough vegan, simply substitute the lard or butter called for with a high-quality, vegetable based solid shortening or vegan butter sticks. The dough’s structure relies on the solid fat content, which is maintained beautifully using these plant based alternatives.

What is the best way to freeze this dough or formed empanadas?

You can freeze the raw dough wrapped tightly for up to three months. If freezing formed empanadas, flash freeze them on a parchment lined tray until solid, then transfer them to a freezer bag or airtight container.

Bake or fry frozen empanadas directly, adding a few extra minutes to the cooking time, and avoid thawing them first.

Does the dough need to be treated differently if I plan to fry the empanadas instead of baking them?

While this all-purpose recipe works for both methods, frying dough benefits from a slightly higher fat content for a crispier exterior. When frying, ensure your dough is rolled consistently thin (about 1/8 inch), and do not overfill the pockets to prevent bursting in the hot oil.