Best Empanada Dough Recipes

EMPANADA DOUGH

Steps:

• Whisk together the 2 cups flour, salt, and sugar in a bowl until evenly blended; make a well in the center of the mixture. Whisk the egg yolk and water together in a small bowl until smooth; pour into the well and mix to form a stiff dough. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Roll the dough with a rolling pin until thin, sprinkling with flour to prevent from sticking. Brush with melted butter and roll it like a jelly roll. Cut with a sharp knife into 1 1/2-inch slices. Roll each piece into a circle and fill with about 1 tablespoon filling. Fold over into half moons and seal.

EMPANADA DOUGH

Steps:

• Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
• Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
• Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.

AUTHENTIC EMPANADA PASTRY DOUGH

Steps:

• Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined.
• Dissolve salt in warm water. Add gradually to the food processor and pulse until a soft dough ball forms. Turn ball into a bowl and wrap tightly with plastic wrap. Refrigerate at least 30 minutes.
• Dust a work surface with flour and knead dough for 1 minute. Roll out thinly and cut into discs. Freeze discs for later use or use right away for your favorite sweet or savory empanadas.

MASA PARA EMPANADAS (EMPANADA DOUGH)

Steps:

• Sift flour onto a flat work surface. Make a well in the center. Add sugar and salt. Gradually mix in shortening and water with a fork until dough comes together. Knead until smooth, about 10 minutes.
• Divide dough into 30 pieces. Roll each piece out into a thin, 6-inch round.

EMPANADA DOUGH

Steps:

• Combine flour, baking powder and salt in large bowl. Cut in lard with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add water, stirring until mixture forms ball.
• Place dough on lightly floured surface; knead 5 min. or until smooth and pliable. Wrap tightly in plastic wrap; set aside while preparing empanada filling.

MASA FáCIL PARA EMPANADAS (EASY EMPANADA DOUGH)

Steps:

• Mix flour and salt together in a large bowl. Cut in shortening using 2 forks until mixture resembles coarse crumbs. Mix in cold water and egg yolk with a fork until dough comes together.
• Dust a flat work surface with flour. Divide dough into 12 equal pieces and roll each piece into a 4 1/2-inch circle with a rolling pin.

EMPANADA DOUGH

Steps:

• In a food processor, combine flour, cornmeal, sugar, and salt. Add shortening; process 5 seconds. Add yolks and 3/4 cup water; process until dough is very soft, about 5 minutes. Turn out onto a lightly floured work surface; knead until smooth. Cover; let rest 30 minutes before using.

MEXICAN EMPANADA DOUGH

Steps:

• Preheat oven to 375 degrees. In a stand mixer, add flour, baking powder and salt. Turn the mixer on low and drizzle in the oil until combined. Add the milk and vodka. Use the dough hook to kneed for 2-3 minutes on medium speed. The dough will be soft and pliable like a cookie dough. Form a ball and allow it to rest 10-15 minutes. Divide dough into 4 balls. Carefully roll each ball out into a 6-8" circle. Fill 1/2 with your favorite topping, moisten the edges, seal and crimp. Slash the top of each to release steam. Bake on a cookie sheet lined with parchment or non-stick pad 30 minutes or until brown and crisp.

EMPANADA DOUGH

Steps:

• Melt lard in a small saucepan over low heat. Immediately mix with salt and 2/3 cup very warm water. Place flour in a food processor. Turn machine on and pour half the liquid through feed tube. Stop machine, turn it to pulse and add half the remaining liquid. Keep pulsing and add rest of liquid.
• Turn dough out onto a lightly floured surface, knead briefly until smooth, form into a disk, wrap in plastic and refrigerate until cool, at least 30 minutes.

OVERNIGHT EMPANADA DOUGH

Steps:

• DAY BEFORE:.
• Cream butter and cream cheese together until smoothly blended.
• Beat in the flour.
• Shape dough into a smooth ball; wrap in foil or cling wrap, and refrigerate overnight or up to a week.
• AT BAKING TIME:.
• Remove dough from refrigerator 30 minutes before using.
• Start heating oven to 375 degrees Fahrenheit.
• Roll chilled dough thin.
• Cut with 3 or 4 inch round cookie cutter.
• Place small spoonful of filling in center of each round, moisten edges with water.
• Fold round over and press edges together.
• Bake on ungreased cookie sheet 15 to 20 minutes.

EMPANADA DOUGH

Steps:

• In a large bowl sift together flour and salt.
• Blend in the cold butter cubes using you fingers or a pastry blender until the mixture resembles coarse meal (the mixture should be pea-size).
• In a small bowl whisk together egg, ice water and vinegar.
• Add to the flour mixture, stirring with a fork just until incorporated (the mixture will look somewhat lumpy).
• Transfer the mixture onto a LIGHTLY floured surface.
• Gather the dough together with your hands and gently knead with the heel of your hand once or twice (just enough to bring the dough together, do not overwork the dough or it will be tough!).
• Form the dough in a semi-flat ball or rectangle.
• Cover the dough tightly with plastic wrap and chill for 1 hour or up to 8 hours.
• Roll out the dough, then cut into desired size circles.
• Fill with favorite fillings then close the dough over the filling as you would a pierogi.
• Brush the ends with egg wash then seal together with a fork.
• Bake as desired.

EMPANADA DOUGH

Steps:

• In a mixing bowl combine the masa harina, flour, cornmeal, baking powder, Southwest seasoning, salt, and pepper, mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.

EMPANADA DOUGH RECIPE - MASA PARA EMPANADAS

Steps:

• Sift the flour into a bowl. Stir in the salt and the sugar.
• Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended.
• Whisk the egg yolks wiht 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
• Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain.
• Turn dough out onto a floured surface, and roll into desired thickness.
• Makes enough dough for 10-12 large empanadas.

EASIEST EMPANADA "DOUGH" EVER

Steps:

• Adjust oven rack to center.
• heat oven to 400 degrees.
• or heat deep fryer to 450 degrees.
• Separate biscuits onto a flour or cornmeal-coated work surface.
• roll dough flat( about a 5-inch circle ), use 2 Tbs. of (desired)filling and leave a 1/2-inch border.
• Place on cookie sheets lined with parchment paper.
• (At this point, can be frozen up to 2 weeks.)
• Brush tops with oil(or egg).
• Bake until golden.
• 16 to 20 minutes (longer if frozen).
• or fry about 2 minutes till golden brown.

EMPANADA DOUGH FOR BAKING

Steps:

• 1. Mix the flour and salt in the processor. 2. Add butter, egg and cold waterto the flour mixture. Pulse until mixture resembles coarse crumbs. 3. Shape the dough into a ball and wrap dough with plastic. Place in the fridge forabout 30 minutes to 1 hour. 4. Roll the dough on a lightly floured work surface into a thin sheet and cut out discs using a large biscuit cutter. 5. Brush the edges of the empanada discs with the beaten egg to help better seal them. 6. Fold the empanada discs and seal the edges with a fork or yourfingers. Brush the top of the empanadas with the rest of the beaten egg. Chill the empanadas for about 20 minutes. 7. Pre-heat the oven to 400 F and bake for 12-15 minutes or until golden.

"MEXICAN" EMPANADA DOUGH

Steps:

• Bring to room temp and beat 8 oz cream cheese with 1 cup butter. Add 2 1/3 c flour and 1/2 teaspoon salt. Mix 1 minute. Turn onto a board and knead 1 minute. Wrap in plastic and refrigerate for 15 minutes to a day. Preheat oven to 375. Roll out half dough to 1/4 inch thick. Cut out rounds 4-5 inches in diameter. Spoon 1.5 Tablespoons of filling and close with your fingers. Press edges with a fork to seal. Bake at 375 for about 20-25 minutes.

GOLDEN EMPANADA DOUGH

Steps:

• For the dough: Put flour, salt, sugar and lard in large mixing bowl.
• With your hands or an electric mixer, mix this mixture very well.
• Add the egg and mix well.
• Dissolve the yeast in the water and then add to the mixture.
• (If the dough is too dry, add enough water to make it manageable).
• Roll out dough to about 1/4th.
• inch thick.
• Cut circles, about 4 inches wide.
• For the filling: (see recipe for Euphelia's Meat Empanadas).
• Fill each circle with meat mixture.
• Fold and press edges firmly together.
• (You may use a bit of water to help seal the edges-- some people use beaten egg).
• Cut edges with pinking shears to help seal.
• Poke the little pie with a fork once or twice.
• Deep fat fry in oil or shortening until golden brown.

EMPANADA DOUGH

Steps:

• Mix the salt and flour in a large bowl. Rub the lard into the flour mixture with the tips of your fingers until it begins to resemble pea-sized pebbles. Next, add the ice water and mix until just combined. Press into a 6 inch disk and wrap in plastic. Chill in the refrigerator for at least one hour.
• When you are ready to prepare the empanadas, pre-heat the oven to 400 degrees. Remove the dough from the refrigerator and cut the disk into 4 chunks. Flour your work surface and roll one out with a floured rolling pin until it is 1/8 of an inch thick. You should be able to cut 6 four-inch rounds out of each (freehand with a sharp paring knife if you don't have a pastry cutter).
• Place a small amount of cold filling in the middle of each round, brush the edges with a bit of egg wash, fold into a half-moon, and crimp as desired -- some people fold the edges decoratively while others simply crimp with the tines of a fork.
• Place the prepared empanadas on a parchment-lined baking sheet and place into the preheated oven. Bake for 20-25 minutes or until the crust is blistered and well-browned.

EMPANADA DOUGH

Steps:

• Sift the flour into a bowl. Stir in the salt and the sugar.
• Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended.
• Whisk the egg yolks wiht 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
• Super fast and easy.
• This dough does not need to stand.
• Makes enough dough for 10-12 large empanadas.

VEGAN EMPANADA DOUGH RECIPE

Steps:

• In a large bowl, combine the flour and salt. Add the shortening, using two knives to cut it into the flour until small pebbles form. Then add the apple cider vinegar and water, and use your hands to knead until you get a smooth, firm dough. Form the dough into a ball, wrap it in plastic, and refrigerate for at least half an hour, ideally an hour or more. While the dough is chilling, prepare your empanada filling and preheat the oven to 400º F. Empanada fillings can be as diverse as your imagination allows! I've seen everything from spinach and pesto to pineapple and cinnamon. Savory, sweet, cheezy - it's really up to you. In this case, the empanadas were for the Winter Holiday Party, so I went with a seasonally appropriate roasted butternut, black beans, caramelized onions, and fresh scallions mix. I didn't measure anything so I don't have an exact recipe, but that's kind of the awesome thing about empanada filling. It's very forgiving! Just mix up whatever sounds good (next time I'm trying vegan chorizo plus roasted green chilis) and as long as the dough works, it's almost guaranteed to succeed. Once you have your filling, remove the dough ball from the fridge. Pinch off a large piece (maybe a quarter of the ball) and roll it out thin on a lightly floured surface. Then, use a cup or a small bowl to cut out round disks from the dough. Place one disk in your left (or "off" hand) palm, and spoon 1-3 tablespoons (depending on the size of the disk) into the center of the dough. Fold the disk in half to make a semi-circle pocket, using some water if necessary to seal the edge. There are two ways to seal an empanada: the easier way, "crimped" with a fork, and the more traditional way, called "repulgue." Repulgue is a technique of folding the dough over itself along the edge to make what looks like a two-strand braid. I figured I'd try it and even though it was my first time, I found it surprisingly quick and easy. There's a tutorial here if you want some guidance. Place the sealed empanadas on an unlined baking sheet. Poke each one with a fork to allow steam to escape, and brush the tops with water. Bake at 400º for 20 minutes, or until golden.