Empanada Dough Recipe

Combine dry ingredients (5 minutes): In a large bowl, whisk together flour, salt, sugar, and baking powder.

Cut in the butter (5–7 minutes): Add chilled butter cubes. Use a pastry cutter or your fingertips to rub the butter into the flour until it resembles coarse crumbs.

Mix wet ingredients (2 minutes): In a separate cup, whisk together cold milk and vinegar. Let sit 2 minutes until it thickens slightly.

Forming the dough (3 minutes): Make a well in the flour mixture. Pour in the milk mixture, and stir with a wooden spoon until the dough just comes together.

Knead lightly (1 minute): Tip dough onto a lightly floured surface. Knead gently 5–6 times until it holds together. Avoid over-kneading.

Chill the dough (30 minutes): Shape the dough into a flat disk, wrap it in plastic, and chill it in the fridge. This helps the dough relax and firms it up for easier rolling.

Roll and cut (10 minutes): Flour your surface lightly. Roll dough to about 1/8‑inch thickness. Use a round cutter (4–6 inches) to cut circles. Reroll scraps once if needed.

Fill and seal (10 minutes): Place your desired filling in the center, brush edges with beaten egg, fold dough over to form a half‑moon, and crimp the edges with a fork.

Egg wash and bake or fry: Brush the tops with egg wash. For baking, preheat oven to 375°F (190°C) and bake for 20–25 minutes until golden. For frying, heat oil to 350°F (175°C) and fry 2–3 minutes per side until crispy. Drain on paper towels.