Foolproof Empanada Dough (Printable Version)
Tender, flaky dough made with cold butter and vinegar for perfect empanadas every time.
# Ingredients Required:
→ Dry Ingredients
01 -
375 grams all-purpose flour, plus additional for dusting
02 -
5 grams salt
03 -
5 grams sugar
→ Fat
04 -
227 grams very cold unsalted butter, cut into small cubes
→ Wet Ingredients
05 -
1 large egg, lightly beaten
06 -
120 milliliters ice water, plus more if needed
07 -
15 milliliters white vinegar
# Guide to Cooking:
01 -
In a large mixing bowl, whisk together the flour, salt, and sugar until evenly blended.
02 -
Add the cold butter to the dry mixture and cut it in using a pastry cutter or fingertips until the texture resembles coarse crumbs with some pea-sized pieces remaining.
03 -
In a separate bowl, whisk together the lightly beaten egg, ice water, and white vinegar until homogenous.
04 -
Make a well in the center of the dry mixture and gradually pour the wet ingredients in. Gently mix with a fork or hands until dough begins to come together, adding additional ice water in 15 ml increments if needed. Avoid overmixing.
05 -
Transfer the dough onto a lightly floured surface and shape into a disc. Wrap tightly with plastic wrap and refrigerate for a minimum of 30 minutes and up to 48 hours.
06 -
Divide chilled dough into two portions. Roll out each portion on a floured surface to a 3 mm thickness. Cut out circles using a 10-15 cm diameter cutter or knife.
07 -
Place desired filling in the center of each dough circle, leaving a 1.3 cm border. Fold dough over filling to form a half-moon and seal edges by pressing firmly or crimping with a fork.
08 -
For baking, preheat oven to 190°C. Arrange empanadas on a parchment-lined tray, brush with egg wash, and bake for 18-22 minutes until golden. For frying, heat oil to 175°C and fry empanadas in batches for 2-3 minutes per side until crisp and cooked through. Drain excess oil on paper towels.
09 -
Present empanadas warm and enjoy.
# Extra Suggestions:
01 -
Do not overwork the dough to maintain a flaky texture. Chilling the dough improves handling and final crust quality.