Description
Grandma’s Homemade Empanadas are made with a traditional four-ingredient dough of flour, lukewarm water, lard, and salt. This simple, time-honored recipe creates soft, elastic pastry rounds that bake or fry beautifully, delivering authentic flavor and comforting homemade goodness.
Ingredients
- 500 g all-purpose wheat flour
- 280 g lukewarm water (38–40°C)
- 100 g lard, softened (or unsalted butter as substitute)
- 10 g salt
Instructions
- In a large bowl, combine flour and salt and mix evenly.
- Add softened lard and rub into the flour using fingertips until the mixture becomes sandy and crumbly.
- Gradually pour in lukewarm water while mixing until the dough begins to come together.
- Transfer to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
- Shape into a ball, cover, and let rest at room temperature for 30–40 minutes.
- Divide dough into 16–18 equal portions (about 50–60 g each).
- Roll each portion into a circle 12–14 cm in diameter and about 2–3 mm thick.
- Add desired filling to the center, fold over, and seal edges firmly by pressing and crimping.
- Bake at 180°C for 20–25 minutes until lightly golden, or fry at 170–175°C for 3–4 minutes per side until golden brown.
Notes
- Resting the dough relaxes gluten and prevents shrinkage.
- Do not overfill to avoid leaks.
- Lukewarm water improves dough elasticity.
- Baking produces a lighter texture; frying creates a crispier crust.
- Dough can be refrigerated up to 48 hours before use.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked or Fried
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada shell (without filling)
- Calories: 180 kcal
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 5 mg
