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Empanada Dough

Amanda Cooks & Styles


  • 2 1/3 cup Flour
  • 1 tsp salt
  • 1/2 cup cold butter cut into cubes
  • 1 egg
  • 1/3 cup ice cold water
  • 1 tbsp white vinegar


  • Place your cubed butter, flour and salt in a mixing bowl and blend together using your finger tips until it is coarse and lumpy. Set Aside.
  • In a separate bowl, beat egg, water and vinegar. Add to flour mixture and combine with fork until just incorporated.
  • Turn out dough onto a floured surface and knead gently for a few moments. Shape dough into a rectangle. Wrap tightly in plastic wrap and chill in fridge for 1 hour or more.
  • When you are ready to use your dough, cut into 8 equal pieces. Using a rolling pin, roll out all 8 pieces of dough into circles. Place your filling into one side of your circle and fold over the other side to bring edges together. Using a fork, seal the open edge of your empanada. I typically will bake my empanadas for about 15 minutes at 400 degrees.
Keyword easy empanada dough recipe, empanada dough