This homemade empanada dough is simple, traditional, and incredibly versatile. Made with just a few pantry ingredients, it creates a soft, easy-to-handle dough that becomes perfectly golden and slightly crisp when cooked. It works beautifully for both baked and fried empanadas and pairs well with a wide variety of savory fillings.
Why You’ll Love This Recipe
It uses simple ingredients that are easy to find.
The dough is soft, flexible, and easy to roll out.
Perfect for both baked and fried empanadas.
The flavor is classic and works with many different fillings.
The dough can be prepared in advance and stored until ready to use.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
500 g all-purpose flour
280 g warm water
100 g lard or butter
10 g salt
Directions
Place the flour in a large mixing bowl or on a clean work surface.
Add the salt and mix lightly to distribute it evenly through the flour.
Add the lard or softened butter. Using your hands, mix it into the flour until the mixture has a crumbly, sandy texture.
Gradually pour in the warm water while mixing the dough with your hands or a spatula.
Knead the dough for about 8 to 10 minutes until it becomes smooth, soft, and elastic. If the dough feels too sticky, add a small amount of extra flour.
Shape the dough into a ball and cover it with plastic wrap or a clean kitchen towel.
Let the dough rest for 20 to 30 minutes so it relaxes and becomes easier to roll out.
After resting, divide the dough into small portions.
Roll each portion with a rolling pin until it forms circles the size you want for your empanadas.
Place the filling in the center, fold the dough over, and seal the edges by pressing with your fingers or a fork.
Cook the empanadas in a preheated oven at 180°C (350°F) for 20–25 minutes, or fry them in hot oil until golden brown.
Servings and timing
Servings: about 12 to 16 medium empanadas
Prep time: 15 minutes
Resting time: 30 minutes
Cooking time: 20 to 25 minutes
Total time: about 1 hour 10 minutes
Variations
Butter Dough
Replace the lard with butter for a softer and slightly richer flavor.
Milk Dough
Substitute part of the water with warm milk to create a more tender dough.
Whole Wheat Dough
Replace up to half of the all-purpose flour with whole wheat flour for a more wholesome version.
Seasoned Dough
Add a pinch of paprika, garlic powder, or onion powder to the flour to give the dough extra flavor.
Storage/Reheating
Refrigeration
The uncooked dough can be wrapped tightly and stored in the refrigerator for up to 2 to 3 days.
Freezing
You can freeze the dough for up to 2 months. Divide it into portions before freezing for easier use later.
Reheating Empanadas
If the empanadas are already cooked, reheat them in the oven at 170°C (340°F) for about 8 to 10 minutes to restore their crisp texture.
FAQs
Can I use butter instead of lard?
Yes, butter works well and gives the dough a slightly richer flavor.
Why does the dough need to rest?
Resting allows the gluten to relax, making the dough easier to roll out.
Can I make the dough ahead of time?
Yes, you can prepare it one or two days in advance and store it in the refrigerator.
Is this dough good for fried empanadas?
Yes, this dough works well for both fried and baked empanadas.
How do I keep empanadas from opening while cooking?
Make sure to seal the edges tightly by pressing firmly or crimping the edges.
Can I use whole wheat flour?
Yes, you can replace part of the flour with whole wheat flour.
What should I do if the dough is too sticky?
Add small amounts of flour while kneading until the texture becomes smooth and manageable.
Can I freeze uncooked empanadas?
Yes, you can freeze them assembled and cook them directly from frozen.
How thin should the dough be rolled?
Ideally, the dough should be rolled to about 2 to 3 mm thick.
What fillings work well with this dough?
This dough pairs well with fillings like beef, chicken, vegetables, cheese, or even sweet fillings.
Conclusion
Making homemade empanada dough is easier than it seems and delivers much better flavor and texture than store-bought options. With simple ingredients and a straightforward process, you can create a flexible, delicious dough perfect for a wide variety of fillings. Once you try making it at home, it will quickly become a go-to recipe in your kitchen.
A simple and traditional homemade empanada dough made with basic pantry ingredients, creating a soft and flexible dough that bakes or fries into perfectly golden, slightly crisp empanadas.
Ingredients
500 g all-purpose flour
280 g warm water
100 g lard or butter
10 g salt
Instructions
Place the flour in a large mixing bowl or on a clean work surface.
Add the salt and mix lightly so it is evenly distributed.
Add the lard or softened butter and mix with your hands until the flour mixture becomes crumbly and sandy.
Gradually add the warm water while mixing the dough with your hands or a spatula.
Knead the dough for 8 to 10 minutes until it becomes smooth, soft, and elastic.
If the dough feels too sticky, add small amounts of flour until the texture becomes manageable.
Shape the dough into a ball and cover it with plastic wrap or a clean kitchen towel.
Let the dough rest for 20 to 30 minutes so it relaxes and becomes easier to roll.
Divide the dough into small portions.
Roll each portion with a rolling pin until it forms circles the desired size for empanadas.
Add your filling in the center, fold the dough over, and seal the edges by pressing with your fingers or a fork.
Bake in a preheated oven at 180°C (350°F) for 20–25 minutes or fry in hot oil until golden brown.
Notes
Allowing the dough to rest helps relax the gluten and makes rolling easier.
You can substitute butter for lard for a softer flavor.
If the dough becomes sticky, add flour gradually while kneading.
This dough works well for both baked and fried empanadas.
Roll the dough to about 2–3 mm thickness for the best texture.
The dough can be prepared in advance and stored until ready to use.
