Dough Empanadas


If your dream is to learn how to make a good dough for empanadas, you are in the right place. This recipe originates from a somewhat sweet dough that contrasts nicely with savory fillings. Empanada dough is softer and smoother than pie dough. It has a perfect texture that absorbs the filling without getting soggy.

The dough that we will make next can be used for baked or fried empanadas. The word empanada translates to “wrap in bread,” an appropriate term since they are made by wrapping dough around a salty or sweet filling. We recommend that if you are going to fry the empanadas, do not use the egg yolk and make the dough a little thinner.

Empanadas Dough

The empanadas have their origin in the northwest of Spain, due to the conquest many Latin American countries adopted the recipe and have their own variations.

The empanadas have many different fillings like beef, chicken, beans, cheese, and shredded fish. In some restaurants and patisseries they make sweet empanadas filled with fruit cake, chocolate and dulce de leche.

Empanadas Dough

Once you have made this dough, you can choose to be so traditional or use your creativity with fillings that provoke you. Remember to seal the edges well to make sure the patties don’t leak into the oven or skillet.


  • 4 cups all-purpose wheat flour
  • 1 teaspoon salt
  • 3 tablespoons granulated sugar
  • 2 tablespoons unsalted butter
  • 3/4 cup lard or shortening
  • 2 large egg yolks
  • 1 cup of water


1 The first thing to do is sift the flour into a bowl with the help of a strainer. Then we add a teaspoon of salt and sugar.

2 Followed by this We mix the butter and the lard or vegetable with the flour mixture with the help of a whisk, until it is well mixed and all the ingredients are incorporated.

3 Now we must beat the egg yolks with 3/4 cup of water. Add 1/2 cup of the water and egg mixture, little by little to our flour mixture, until the dough begins to come together smoothly.

4 We continue kneading and adding more of the water and egg mixture as necessary, until our dough is smooth. Test the salt levels and add more if necessary.

5 We cover the dough with plastic wrap and refrigerate it for an hour. When our dough is ready to use, it should be soft and smooth. To know if it is perfect we can make a hole with our finger, the hole should remain.

6 To finish we place the dough on a floured surface and flatten it with the help of a rolling pin until the desired thickness is achieved.

7 Use the dough with the filling you want and enjoy.

Empanadas Dough

Recipe tips

  • If you make the dough ahead of time, it can be kept in the refrigerator for up to three days.
  • If you want crispy fried patties, we must let them drain on a cooling rack placed on a baking sheet, this will allow the air to circulate on all sides, preventing them from getting soaked in oil.

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