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Empanada dough recipe


Fill empanadas with sweet, savory or some of each./Wikimedia Commons

Empanadas are a simple pastry traditionally filled with meat and vegetables, but here in LA, we fill them with whatever we want.  


3 cups all-purpose white flour 

1 tsp. salt

¼ tsp. baking powder

½ cup cold water

2 eggs

1 tsp. cider vinegar

4 Tbsp. cold butter


Beat eggs, water and vinegar until the mixture is uniform in color. Set aside.

Mix the flour, baking soda and salt in a large bowl.  

Cut the butter into the flour mixture with a pastry cutter. The flour and butter should look like coarse crumbs. 

Pour the egg mixture into the flour mixture and stir until it forms soft dough.   

Turn the dough onto a lightly floured surface. Knead it for a minute or two until the dough becomes smooth and elastic. 

Wrap the dough in wax paper and flatten. Refrigerate 1 hour before using with your favorite filling. 

Use this dough with your favorite empanada filling, such as these manchego cheese and quince-paste filled sweets from Spain, or this slimmed-down California version filled with ground turkey picadillo.


  • Santiago 5 years ago

    Maybe it's a good idea to tell the empanadas still needs to be baked in the oven before eating. And to tell the right temperature and time of baking.

  • Hilary 5 years ago

    Absolutely! But this is just dough prep to be used as part of another recipe. To get the details on stuffing and baking, jump to one of the recipes that goes with it. Would it be helpful to you if I added a general "what to do next" paragraph to the dough recipe? Let me know what you think and I'll take your advice. What do you like to stuff yours with?