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Empanada Dough

A foolproof empanada dough recipe that creates tender, flaky pastry perfect for holding any filling while staying crisp.
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Prep Time 15 minutes
Servings: 12
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1 large egg
  • 1/2 cup cold water
  • 2 tablespoons white vinegar

Method
 

  1. Whisk flour and salt together in a large mixing bowl to ensure even seasoning throughout the dough.
  2. Add cold butter cubes to the flour mixture. Using a pastry cutter or two knives, cut the butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  3. In a small bowl, whisk together the egg, cold water, and vinegar to create the liquid mixture.
  4. Pour the liquid mixture over the flour and butter. Using a fork, gently stir until the dough just starts coming together. The mixture should look shaggy and slightly rough.
  5. Turn the dough onto a lightly floured surface and gently knead 3-4 times until it holds together. Shape into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

Notes

Chill time of 30 minutes required. Dough keeps in refrigerator for up to 3 days or freezes for 3 months. Thaw frozen dough overnight in fridge before using. Cold ingredients are essential for flaky pastry - don't use warm butter or water. Avoid overworking the dough to prevent tough, chewy texture. Roll to about 1/8-inch thickness.