Empanada Dough

Why This Dough Makes Life Easier

• Quick to prepare, this empanada dough comes together in just 15 minutes of hands-on time. The simple method requires no fancy equipment, making it accessible for any level of home cook.
• The use of cold butter creates a flaky texture that complements both savory and sweet fillings. You can confidently serve it for any occasion, knowing its versatility will suit your needs.
• Empanada dough can be made ahead, wrapped, and stored in the fridge or freezer. This means you can prep in advance and save time on busy days or when hosting guests.
• The forgiving nature of this dough allows for easy rolling without constant tearing or sticking. Even beginners will find it manageable and stress-free to work with.

Everything You Need for Empanada Dough

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 5-6 tablespoons cold water

Cold, cubed butter is essential to create the signature flaky layers in empanada dough. Similarly, the egg not only adds richness but also helps bind the dough together for an easier rolling process.

How To Make Empanada Dough Step by Step

1. In a large mixing bowl, combine the all-purpose flour and salt. Stir to distribute the salt evenly throughout the flour.
2. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the texture resembles coarse crumbs.
3. In a separate small bowl, beat the egg lightly with a fork. Pour the beaten egg into the flour mixture, stirring gently to combine.
4. Gradually add the cold water, one tablespoon at a time, while mixing the dough. Stop once the mixture begins to clump together and form a cohesive ball.
   

   

   

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5. Transfer the dough to a lightly floured surface and knead it gently for 1-2 minutes until it becomes smooth. Be careful not to over-knead, as this can make the dough tough.
6. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes before rolling it out and using it for empanadas.

Frequently Asked Questions

• Can I freeze empanada dough? Yes, you can wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to 2 months. Thaw it overnight in the fridge before using.
• What if my dough is too sticky? Add a small amount of flour, one teaspoon at a time, until the dough becomes easier to handle. Be cautious not to add too much, as this can alter the texture.
• Can I use salted butter instead of unsalted? Yes, but reduce the added salt in the recipe to compensate. Start with 1/4 teaspoon and adjust to taste.

Common Mistakes to Avoid

• Skipping the refrigeration step: Always chill the dough to allow the butter to solidify, which helps create flaky layers when baked or fried.
• Overworking the dough: Kneading too much can develop gluten, resulting in a tough texture. Handle the dough gently and stop kneading as soon as it becomes smooth.
• Using water that’s too warm: Warm water can melt the butter, reducing flakiness. Ensure the water is cold to maintain the dough’s integrity.

How to Store and Prep This Dough

To store uncooked empanada dough, wrap it tightly in plastic wrap and refrigerate for up to 3 days. For longer storage, freeze it for up to 2 months in a freezer-safe bag.

If you’ve already shaped the empanadas but aren’t ready to cook them, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container for up to 2 months.

Reheat cooked empanadas in a preheated oven at 350°F (175°C) for 10-15 minutes to restore their crisp exterior. Avoid microwaving, as this can make the crust soggy.