Flaky Empanada Dough Process

Flaky empanada dough is the secret behind bakery-worthy empanadas at home. This recipe lets you make a truly light and crisp pastry shell using pantry ingredients and a food processor, with all the details you need for success. Over the years, I have found nothing beats the satisfaction of a golden homemade empanada crust—it is impressive but so simple.

I first tried making these for a family gathering and everyone raved about the flakiness. Now my friends ask for a batch every time there is a potluck.

Ingredients

• All-purpose flour: ensures structure while allowing for tenderness Look for unbleached and sift before measuring if you can
• Salt: sharpens the flavors and strengthens the dough Always use fine sea salt for even distribution
• Unsalted butter: creates flakes and richness Make sure it is very cold and cut in uniform cubes
• Large egg: adds richness and makes the dough easy to shape Use the freshest eggs you can
• Ice water: forms the dough without melting the butter The colder your water the better
• White vinegar: helps tenderize for extra flakes Pick distilled vinegar for clean flavor
• Egg for egg wash: gives a glossy finish on baking Choose one with a rich yellow yolk for best shine

Step-by-Step Instructions

Measure Dry Ingredients:

Combine flour and salt in the food processor by pulsing briefly They must be evenly mixed so the dough bakes up light

Cut in Butter:

Scatter the cold cubed butter over the flour Pulse until the largest pieces are about the size of peas This step makes pockets that will puff and crisp

Mix Liquid Ingredients:

In a small bowl whisk together the egg ice water and vinegar until smooth Blending them before adding makes sure they spread evenly

Combine Wet and Dry:

Pour the egg mixture into the processor over the flour mixture Pulse just enough so the dough comes together but still looks a bit rough A sandy or shaggy look is perfect for flakiness

Shape and Chill:

Turn the dough out onto a large piece of plastic wrap Using the wrap squeeze and press the mixture into a thick rectangle Chilling firms everything up for rolling

Portion Dough Balls:

After chilling divide into 12 equal pieces Roll into balls using gentle hands This step gives even shell sizes

Roll Out Circles:

Lightly flour your workspace Place a dough ball down and use a floured rolling pin to flatten till it is about one eighth inch thick and five inches wide Try to avoid letting the dough get warm

Second Chill:

Lay the circles between parchment and chill for 15 minutes to help them hold their shape Fillings will not leak out this way

Fill and Seal:

Spoon in your filling then fold the dough over This helps keep all those good juices in Press and crimp the edges tightly so they do not pop open in the oven

Chill Again:

Let your shaped empanadas rest in the fridge on a baking sheet for 30 minutes This is the final secret to holding that perfect shape while baking

Bake:

Brush with beaten egg for a golden color Place in a hot oven at 400 degrees F Bake for about 25 minutes until the empanadas are puffed and crisp on top

Save

My absolute favorite part of making empanadas is working cold butter into the flour by hand when I am teaching kids It is messy and fun The taste of a still-warm empanada always brings me back to Sunday afternoons cooking with my grandmother

Storage Tips

Once baked and cooled empanadas keep well in the fridge for up to five days Use an airtight container Layer with wax paper to avoid sticking To reheat bake in a hot oven for about ten minutes to restore crispness You can also freeze unbaked dough or assembled empanadas Just wrap well and bake from frozen adding a few extra minutes

Ingredient Substitutions

If you are short on white vinegar use apple cider vinegar for a similar tender effect In place of butter try a plant-based solid fat for a vegan version but results will not be quite as flaky For gluten-free needs swap in a one-to-one style flour blend and check that it contains xanthan gum

Serving Suggestions

Flaky empanada dough is a match for bold fillings Try beef and potato spicy chorizo or a blend of cheese and green chilies For a sweet twist fill with guava and cream cheese or chopped seasonal fruit Serve warm with a fresh salsa or tangy yogurt dip at parties or as an easy hand-held lunch

Save

Cultural Context

Empanadas have roots in Spanish and Latin American kitchens and every region has its favorite dough twist Some use lard or oil while this recipe features an all-butter approach for crisp edges and the lightest bite Each family I know has a signature filling and stories to go with it

Recipe FAQs

→ Why use cold butter in the dough?

Cold butter creates flaky layers by releasing steam as it bakes, which separates the dough and builds texture.

→ Can the dough be made in advance?

Yes, you can prepare the dough ahead and refrigerate it for up to 2 days or freeze for later use.

→ What is the purpose of vinegar in this dough?

Vinegar helps tenderize the dough and limits gluten formation, resulting in a softer, less chewy crust.

→ How thick should the dough circles be?

Roll each dough ball to about 1/8 inch thick. This thickness supports fillings while still baking up crisp and flaky.

→ How do you seal and crimp the edges?

Press edges together and seal with your fingers or a fork. Crimping prevents filling from leaking during baking.