Homemade Empanadas Dough Recipe
This homemade empanada dough recipe is perfect for baking. Ready in just 10 minutes in the food processor, it can be used right away or frozen. Use any savory filling you like.
Servings: 16 empanadas
- 3 cups all purpose flour
- 1/2 tsp salt
- 6 ounces unsalted butter 6oz = 1 stick + 2 tbsps (cold cut into pieces)
- 3/4 water
- 2 eggs
Making the dough
In a food processor, add the flour, salt and butter and pulse to incorporate the butter.
Add 1 egg and 1/2 cup of water. Reserve the other egg for a egg wash. Pulse again until a dough forms.
Add more water if the dough does not stick together or crumbles when pressed against fingers.
Use it right away or divide in two and wrap it in plastic and put in the fridge.
Rolling out the dough
In a lightly floured surface, use a rolling pin to strecht the dough (the thickness of an US nickel).
With a cutter or medium bowl, cut circles 5 inch in diameter.
Use a tablespoon to fill the empanadas, fold it over and press the edges.
Fold the edges on top of itself, pressing down to make a rope like crust edge. (see pictures for detail)
The dough can be refrigerated for a couple days. No need to bring it up to room temperature before rolling it out.
Calories: 169kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 82mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 295IU | Calcium: 9mg | Iron: 1mg