Perfect Empanada Dough from Scratch Recipe

Use a pastry cutter, fork, or your hands to incorporate the cold butter cubes into the flour until the mixture resembles coarse crumbs. Sprinkle in the salt and stir to combine.

Pour in 1/2 cup of warm water and the whisked egg to the crumbly flour mixture. Stir together until it forms a clumpy dough.

Transfer the dough onto a floured surface and press it into a ball. If it feels too dry, add a little more warm water, up to 3/4 cup total. Knead the dough for about 5 minutes until smooth. A stand mixer with a dough hook can also speed up this process.

Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes up to 2 hours (or up to 72 hours for storage). Chilling relaxes the gluten and keeps the fat cold for a flakier crust.

Cut the chilled dough into 22 to 25 pieces weighing approximately 1.5 ounces each. Roll each piece into a ball, then roll out to 5 to 6-inch circles on a lightly floured surface or use a tortilla press. You can also roll the dough between parchment papers for easier handling.

Place 2 to 3 tablespoons of your chosen filling in the center of each dough circle. Fold the dough over and pinch the edges together. Use a fork or an empanada press to seal edges. For a classic look, twist and press the edges together by hand.

Oven: Preheat oven to 375°F. Whisk together the egg and water to make an egg wash. Place empanadas on a parchment-lined baking sheet. Brush tops with egg wash. Bake for 25 to 27 minutes until lightly golden. Cool for 10 minutes before serving. Frying: Heat about 1 inch of oil in a deep skillet over medium-high heat. Fry 2 to 3 empanadas at a time, turning once, until both sides are golden brown. Since the filling is pre-cooked, frying is solely to cook the dough and create a crispy crust.