Easy Empanada Dough

why make this recipe

Empanada dough is the foundation of savory pastries that can bring warmth and comfort to any meal. Making your own dough allows you to control the ingredients, ensuring it’s fresh, flavorful, and made without any haram ingredients. Plus, homemade dough has a delightful texture that will elevate your empanada game!

how to make Empanada Dough

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup shortening
• 1 teaspoon white vinegar
• 1 cup ice cold water

Directions:

1. In a large bowl, whisk together the flour and salt.
2. Using a pastry cutter or a fork, cut in the shortening until the mixture resembles chunky sand.
3. Make a well in the center of the flour and add the vinegar and about 3/4 cup of the ice cold water. Stir with a fork until a shaggy dough forms.
4. Add the remaining water one tablespoon at a time if all the flour has not been moistened.
5. Turn the dough onto a clean surface and gently knead until it becomes smooth.
6. Cover the dough with plastic wrap and refrigerate for 1 to 2 days if you are not using it immediately.
7. When ready to use, divide the dough into 2 to 10 pieces, depending on what is easiest for you to work with. Roll each piece out to about 1/8-inch thick.
8. Cut out rounds using a cookie cutter or trace a bowl with a knife.
9. The discs can be filled right away and cooked. If you are not using them immediately, stack them on top of each other with a piece of parchment or wax paper between each pastry. Place the stack in a Ziploc bag and refrigerate for up to 1 day or freeze.
10. If using from frozen, allow the dough to thaw at room temperature for about 10-20 minutes before proceeding with your recipe.

how to serve Empanada Dough

Once you’ve filled and cooked your empanadas, serve them warm on a platter. They are perfect as appetizers or as a main dish when paired with a refreshing salad or a side of rice. Offer dipping sauces like chimichurri or salsa for an extra zest!

how to store Empanada Dough

If you have leftover dough or prepared discs, you can store them in the refrigerator for up to 1 day. For longer storage, place the stacked discs in a Ziploc bag and freeze. They can last in the freezer for several months. Just remember to thaw them before cooking!

tips to make Empanada Dough

• Ensure your water is very cold. This helps create a flakier dough.
• Don’t over-knead the dough; just enough to bring it together smoothly will do.
• Experiment with different fillings like cheese, vegetables, or meats to keep things interesting!

variation

If you’re looking for a twist on the traditional dough, you can add a little bit of spice by mixing in herbs or spices like paprika or cumin to the flour for extra flavor.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but your empanada dough might be denser. You might want to mix it with some all-purpose flour for a lighter texture.

2. How can I tell if the dough is ready?
The dough should be smooth and elastic when it’s ready. Avoid any cracks or rough edges; if it feels dry, you can knead in a little more water.

3. Can I make the dough ahead of time?
Absolutely! You can make the dough up to 2 days in advance and keep it refrigerated until you’re ready to use it. Just remember to cover it well to prevent it from drying out.

Empanada Dough

This homemade empanada dough is the perfect base for savory pastries, offering a delightful texture and the freedom to control ingredients without any haram components.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 10 pieces

Course: Appetizer, Snack

Cuisine: Comfort Food, Latin

Calories: 150

Ingredients Method Notes

Ingredients

  

Dough Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup shortening
• 1 teaspoon white vinegar
• 1 cup ice cold water Keep water very cold for a flakier texture.

Method

 

Preparation

1. In a large bowl, whisk together the flour and salt.
2. Using a pastry cutter or a fork, cut in the shortening until the mixture resembles chunky sand.
3. Make a well in the center of the flour and add the vinegar and about 3/4 cup of the ice cold water. Stir with a fork until a shaggy dough forms.
4. Add the remaining water one tablespoon at a time if all the flour has not been moistened.
5. Turn the dough onto a clean surface and gently knead until it becomes smooth.
6. Cover the dough with plastic wrap and refrigerate for 1 to 2 days if you are not using it immediately.

Rolling and Cutting

1. When ready to use, divide the dough into 2 to 10 pieces, depending on what is easiest for you to work with.
2. Roll each piece out to about 1/8-inch thick.
3. Cut out rounds using a cookie cutter or trace a bowl with a knife.

Storage

1. The discs can be filled right away and cooked. If not using immediately, stack them with a piece of parchment or wax paper between each pastry.
2. Place the stack in a Ziploc bag and refrigerate for up to 1 day or freeze.
3. If using from frozen, allow the dough to thaw at room temperature for about 10-20 minutes before proceeding.

Notes

Ensure your water is very cold for flakiness. Don’t over-knead the dough; just enough to bring it together smoothly. Experiment with fillings like cheese, vegetables, or meats.