Flaky Baked Empanada Dough Recipe From Scratch
Today's baked empanada dough is incredibly easy to make and can be used with any filling. You can even make it in advance and make it vegan if you'd like! Give it a try and let me know what you think!
Ingredients
- 3 cups all-purpose flour, sifted
- ½ tsp fine salt
- ¾ cup unsalted butter, cold and cubed
- 1 large egg
- ½ cup milk
- Egg wash (1 large egg + 1 tbsp milk)
Instructions
Make the baked flaky empanada dough
- To start, combine the all-purpose flour and salt in a food processor. Mix them together well.
- Add the cold and cubed butter. Pulse the ingredients until you have a uniform sandy crumb-like mixture.
- Finally, add the egg and mix it well. Then, slowly add the milk until your dough comes together. It should be smooth and lump-free.
Shape the empanadas
- Once your dough has been made, you can lightly dust your working surface with all-purpose flour.
- Roll the dough into a large sheet of about 1/8-inch (2-3 mm) in thickness.
- Use a 4-inch (10cm) cookie cutter to cut out 12 discs.
- Fill each disc with about 2-3 tablespoons of filling. Any filling will do, but it shouldn't be too saucy.
- Fold over one-half of the dough and pinch the sides closed. You can also brush the edge with a little bit of water to help the dough seal better.
- Crimp the edges using a fork. This creates a pretty border and helps "squish" the dough together to make an even more secure seal.
Bake the flaky empanadas
- Preheat your oven to 375ºF (190ºC). Line a baking tray with non-stick baking paper.
- Your empanadas should preferably rest for 30 minutes inside the fridge before baking. This helps them seal so that they don't burst in the oven. It's optional but recommended.
- Brush the rested empanadas with some egg wash and bake them for 18-22 minutes or until they are golden brown.
- Remove them from the oven and let them rest for 5 minutes before serving.
Nutrition
Serving: 1 portionCalories: 113kcalCarbohydrates: 1gProtein: 1gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 45mgSodium: 208mgPotassium: 22mgSugar: 1gVitamin A: 391IUCalcium: 17mgIron: 1mg
Tried this recipe?Let me know how it was!