Empanada Dough Recipe - Allrecipes.com
Empanada Dough Recipe
  • READY IN 20 mins

Empanada Dough

Recipe by  

"This basic dough can be filled with Empanada Pork Filling, then fried or baked."

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Ingredients Edit and Save

Original recipe makes 24 empanadas Change Servings
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  • PREP

    20 mins
  • READY IN

    20 mins

Directions

  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.
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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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 28, 2010

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 thick. Thanks!

 
Most Helpful Critical Review
Mar 29, 2010

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

 

19 Ratings

Jan 13, 2011

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 powder, chicken bouillon powder, bay leaf, paprika. Topped with sour cream and salsa.

 
Jan 07, 2011

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.

 
Sep 15, 2010

Dough was too dry!

 
Nov 01, 2011

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. I like my empanadas soft and flaky.

 
Mar 23, 2012

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

 
Dec 07, 2011

To dry and hard to work with made the recipe as written but I wish I had read others suggestion I won't be making this again

 

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Nutrition

  • Calories
  • 62 kcal
  • 3%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 1.3 g
  • 2%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 56 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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