Empanada Dough

Empanada Dough

24
lola 29

"This basic dough can be filled with Empanada Pork Filling, then fried or baked."
Saved
Save
I Made it Rate it Share Print

Ingredients

20 m servings 62 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

  • Calories:
  • 62 kcal
  • 3%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  1. Whisk together the 2 cups flour, salt, and sugar in a bowl until evenly blended; make a well in the center of the mixture. Whisk the egg yolk and water together in a small bowl until smooth; pour into the well and mix to form a stiff dough. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  2. Roll the dough with a rolling pin until thin, sprinkling with flour to prevent from sticking. Brush with melted butter and roll it like a jelly roll. Cut with a sharp knife into 1 1/2-inch slices. Roll each piece into a circle and fill with about 1 tablespoon filling. Fold over into half moons and seal.

Footnotes

  • Editor's Note
  • Try lola's recipe for Empanada Pork Filling to make Filipino-style empanadas.
  • If baking the filled empanadas, brush the top of each with beaten egg white just before baking at 350 degrees F (175 degrees C) until golden brown, about 30 minutes.

Reviews

24
  1. 25 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I decreased the sugar to about a tbs. and ended up adding some more water to make the dough pliable. My empanadas turned out well. Make sure and roll your dough out well, so they aren't too th...

Most helpful critical review

Good texture, but much too sweet. Would be good for banana empanadas.

I decreased the sugar to about a tbs. and ended up adding some more water to make the dough pliable. My empanadas turned out well. Make sure and roll your dough out well, so they aren't too th...

We blend 1T butter with 6T shortening with 2 knives, then follow these directions. Our filling was a mixture of shredded chicken breasts, onions, hard boiled eggs, green olives, cumin, chili po...

Good texture, but much too sweet. Would be good for banana empanadas.

I used 1 Tb and 1tsp sugar. Had to add a little extra water. Took a LONG time to make. Turned out very good. Needed less time to bake the empanada, maybe about 25 min.

Dough was too dry!

it sucked.. dry.. not not soft or bread like at all.. not going to try this again..

Good empanada dough to start with. I played around with the recipe and decreased the sugar to 1 tablespoon and added 6 tablespoons of shortening. It was still a little too dry for my liking. ...

This recipe is by far the best and has sent my mouth back to my younger days! I've tried over seven other recipes and was disappointment on the brink of giving up I stumbled across this one. I'm...

I tweaked it a fair bit, so the rating is for my revised version. Reading the other reviews was very helpful. I reduced the sugar to 1 tablespoon to counter the complaint that the dough was too...