Some recipes feel like little treasures passed down through time — and this Empanada Dough is one of those special ones for our family.
I first started making empanadas back in 2015 after a trip to San Antonio, where Matt and I stumbled upon a tiny street market filled with the most amazing aromas. One of the vendors handed us warm, flaky empanadas — and from that first bite, I was hooked. I knew I had to learn how to make them at home.
Not long after, on a cozy Sunday afternoon, I called my grandmother and asked if she’d ever made empanadas. Of course she had — and she arrived that very day, apron in hand, ready to teach me. The kids were little back then, but they still remember sitting at the table, “helping” us roll out dough and sneaking bits of filling when they thought we weren’t looking.
There’s just something so comforting about making your own dough from scratch — the feel of the flour between your fingers, the soft, pliable dough coming together, the joy of creating something by hand. Over the years, this recipe has become a tradition in our house. The kids love picking their favorite fillings, and every time we make a batch, the kitchen fills with laughter and the most delicious smells.
I’m so happy to finally share this recipe with you — it’s simple, versatile, and the perfect base for all kinds of savory or sweet empanadas. I hope it brings a little extra warmth and joy to your kitchen, just like it does in ours.
If you enjoy savory pastry dishes, you’ll also love this Easy Chicken Pot Pie Recipe — another cozy favorite in our kitchen.
Table of Contents
Why You’ll Love This Recipe
This Empanada Dough is a true kitchen gem — soft, flaky, and so easy to work with. You’ll love how simple it is to make with basic pantry ingredients — no fancy equipment required. And once you’ve got this dough down, the possibilities are endless: savory beef empanadas, cheesy veggie ones, or even sweet fruit-filled treats for dessert.
What I love most? Making it from scratch feels like such a joyful, hands-on experience — perfect for a weekend baking project with the kids or a quiet afternoon in the kitchen. Rolling out the dough, cutting those little circles, folding and crimping — it’s the kind of recipe that turns into a beautiful family tradition.
If you’re curious about even more simple pies, check out this Impossible Pie Recipe for another easy-to-love favorite.
What You’ll Need
Just a few simple ingredients stand between you and the best homemade empanadas:
- All-purpose flour — the base for a tender, flaky dough.
- Salt — just a pinch to bring out all the flavors.
- Butter (or shortening) — for that melt-in-your-mouth texture.
- Cold water — helps bring the dough together perfectly.
- Egg yolk (optional) — for a richer dough (you can leave it out if you’d like).
That’s it — just simple, honest ingredients coming together to make magic.
How to Make It
- In a large bowl, whisk together flour and salt.
- Cut in the butter (or shortening) using your fingers or a pastry cutter until the mixture looks like coarse crumbs.
- Slowly drizzle in cold water, a little at a time, stirring until the dough comes together. If using, mix in the egg yolk here.
- Gently knead the dough on a floured surface until smooth — don’t overwork it!
- Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes (This helps the dough relax and makes it easier to roll out — see more tips from King Arthur Baking — How to Roll Out Pie and Pastry Dough.)
- Roll out, cut into circles, fill with your favorite fillings, and bake or fry to golden perfection.
It’s simple, satisfying, and opens the door to so many delicious possibilities!
Tips & Variations
- Chill is key — Letting the dough rest in the fridge helps it roll out beautifully and gives you that perfect flaky bite.
- Use butter or shortening — Butter gives wonderful flavor; shortening makes the dough extra tender. I sometimes do half-and-half!
- Make ahead — You can prep the dough a day in advance and keep it in the fridge — perfect for when life gets busy.
- Sweet or savory — This dough works like a dream for either. We’ve filled it with everything from spiced beef and cheese to cinnamon apples or guava paste — the kids especially love the sweet versions.
- Freeze for later — Roll and cut the dough, stack circles between parchment paper, and freeze for quick empanada nights anytime! (See How to Freeze and Store Pie Dough for tips.)
If you enjoy stuffed breads, you might also love these Arayes — Middle Eastern Stuffed Pitas — another fun twist to try!
Storage Suggestions
If you make a big batch (which I always do — they disappear fast!), wrap the dough tightly in plastic wrap and store it in the fridge for up to 3 days.
You can also freeze the dough — just wrap it well, pop it in a freezer-safe bag, and it will keep for up to 2 months. Let it thaw overnight in the fridge before rolling out.
Baked or fried empanadas keep beautifully too — store leftovers in an airtight container in the fridge, then reheat in the oven so they stay nice and crisp.
FAQ’s
What dough is used for empanadas?
Empanadas are made with a simple, tender dough — usually a mix of flour, fat (like butter or shortening), a pinch of salt, and cold water. Some recipes add an egg yolk for extra richness. The dough should be soft enough to fold and crimp easily but sturdy enough to hold all that delicious filling. It bakes or fries up beautifully — golden, flaky, and oh-so good!
Is empanada dough the same as pastry dough?
They’re similar, but not quite the same. Classic pastry dough (like for pies) tends to be a little more delicate and flaky, while empanada dough is slightly sturdier so it can hold hearty fillings. It’s still tender and buttery, but with just the right amount of chew — perfect for folding, crimping, and enjoying with your favorite sweet or savory fillings.
Is it better to bake or fry empanada dough?
Truly — both ways are delicious, and it depends on your mood! Baked empanadas are a little lighter and great for meal prep or serving at parties (plus, less cleanup). Fried empanadas come out extra crisp and golden — wonderfully indulgent. In our house, we love baking big batches on weekends, but when we’re craving that special treat, we break out the frying pan!
What is a good substitute for empanada dough?
If you’re in a pinch, you can absolutely use store-bought pie crust or even puff pastry as a quick substitute. The texture will be a little different — flakier or puffier — but still totally delicious. You can also use pre-made pastry shells or wrappers from the store (like for turnovers or hand pies). Of course, if you have a little time, making your own dough is always worth it — so simple, and so satisfying!
From My Kitchen to Yours
Every time I roll out this dough, I’m reminded of that cozy afternoon in the kitchen with my grandmother — the stories we shared, the laughter from the kids, the joy of creating something simple and beautiful by hand. That’s the kind of magic I hope this recipe brings to your kitchen, too.
Whether you fill your empanadas with something savory, sweet, or a little of both, I hope you’ll love making them as much as we do. And maybe — just maybe — it will become one of those beloved family traditions you come back to, season after season.
From my heart (and my kitchen) to yours — happy cooking, and may your empanadas always be golden and full of love!
5 Ingredient Empanada Dough
Ingredients
- 4 cups all purpose flour
- 1 tsp salt
- 1/2 cup butter (unsalted), melted
- 4 egg yolks
- 1 cup water
Instructions
- Mix dry ingredients. Mix the flour with the salt in a large bowl to combine.
- Add wet ingredients. Add the melted butter, egg yolks, and water to the flour mixture.
- Work the dough. Mix together until a dough begins to form. Transfer to a flour dusted surface and continue to knead until a consistent ball of dough forms. If the dough feels too wet, add flour a one tablespoon at a time until it no longer sticks to your hands.
- Chill. Cover the dough with a towel and let chill in the fridge for at least 30 minutes.
- Roll. Divide the dough into quarters, then into eighths, then sixteenths, then into 32 pieces. Roll each piece into a ball. On a flour dusted surface roll each ball into a round circle using a rolling pin.
- Fill & fry or bake. From here, you’re ready to fill your empanada dough with whatever you like. Make sure to not overfill your empanada dough, brush edges with water, and crimp the dough shut using a fork. See notes for directions on how to fry or bake.
