This is a baked empanada dough made with butter, flour, salt, and ice water — straightforward ingredients that produce a short, flaky crust without frying. It makes 12 empanadas and takes about 20 minutes of hands-on work, plus a rest in the fridge. If you’ve ever made pie crust, this will feel familiar; if you haven’t, it’s a good place to start.
Why this recipe works
Two things drive the flakiness here. First, the butter stays cold and in visible pieces right up until it hits the oven — those chunks melt and release steam, which pushes the layers apart. Second, the dough rests in the fridge before rolling, which relaxes the gluten so it doesn’t snap back and tear when you’re cutting circles. Skip either step and you’ll get a tougher, denser crust that’s harder to work with. Everything else in this recipe is forgiving; these two steps are not.
Shopping notes
- Butter: Unsalted only — salted butter varies too much by brand and will throw off the seasoning. European-style butter (higher fat) works especially well here if you have it, but standard American unsalted is fine.
- Flour: Unbleached all-purpose is worth using if your store carries it; it has slightly more protein, which gives the dough a bit more structure. Bleached all-purpose still works.
- Ice water: Measure it into a glass with a few ice cubes before you start. You want the water itself to be near freezing, not just cold from the tap.
Make-ahead notes
The dough disk keeps in the fridge for up to 3 days wrapped tightly in plastic. For longer storage, freeze it for up to 2 months — wrap in plastic first, then foil. Thaw overnight in the fridge, not on the counter; a quick room-temperature thaw softens the butter too fast and you lose the flakiness. Assembled, unbaked empanadas can also be frozen on a sheet pan until solid, then transferred to a bag; bake straight from frozen at 400°F and add 5 to 8 minutes to the bake time.
What can go wrong
- Dough tears when you fold it: The dough is too dry or too cold from the fridge. Let it sit at room temperature for 5 minutes before rolling, and make sure you added enough water — the dough should hold together when you squeeze a small piece.
- Filling leaks out during baking: The edges weren’t sealed tightly enough, or you overfilled. Use no more than 2 tablespoons of filling per circle and press the fork firmly all the way around the edge — skip the decorative twist if you’re new to this, the fork seal is more reliable.
- Bottom of the empanadas is pale and soft: The baking sheet is insulating too much. Use a light-colored metal pan, place it on the lower-middle rack, and make sure the oven is fully preheated before the pan goes in.
- Dough shrinks back when you cut circles: The gluten is still tight. Wrap the rolled-out dough loosely and return it to the fridge for 10 minutes, then cut. This is especially common if you worked the dough quickly.
- Egg wash pools in the fork marks and burns: You’re applying too much. Use a light hand — a thin, even coat is enough. Blot the brush on a paper towel before each stroke if needed.
Flaky Baked Empanada Dough
Ingredients
- 2 cups all-purpose flour Preferably unbleached for a richer flavor
- ½ teaspoon salt
- ½ cup unsalted butter Chilled and diced into small cubes
- ¼ cup iced water Must be ice-cold to ensure flakiness
- 1 large egg Beaten with a tablespoon of water for egg wash
Instructions
- In a large mixing bowl, whisk together the flour and salt, ensuring even distribution.
- Add chilled butter to the flour mixture. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse meal with some larger pea-sized pieces of butter still visible.
- Gradually add iced water, one tablespoon at a time, mixing gently with a fork or your hands until the dough just comes together. Be careful not to overwork the dough.
- Lightly flour your work surface. Turn the dough onto it and gently shape into a rough disk. Wrap the disk in plastic wrap and refrigerate for at least an hour, or up to overnight.
- Preheat your oven to 200°C (400°F) when ready to use. Roll out the dough to about 1/8 inch thickness and cut into circles using a round cutter of your preferred size (4 to 5 inches diameter is common).
- Place your desired filling in the center of each dough circle, fold over to form a half-moon, and seal edges by pressing with a fork or twisting to create a decorative edge.
- Brush the tops with beaten egg wash. Bake in preheated oven for 20-25 minutes or until golden brown. Enjoy the rich aroma of your creations!
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- Keep dough components as cold as possible to achieve maximum flakiness.
Nutrition
Common questions
Can I use a food processor instead of working the butter in by hand?
Yes, a food processor works well and is actually faster. Pulse the butter and flour together in short bursts — about 8 to 10 one-second pulses — until you see pea-sized pieces, then add the water through the feed tube one tablespoon at a time and pulse just until the dough starts to clump. Stop before it forms a ball in the machine.
How do I know when I’ve added enough water?
Pinch a small amount of dough between your fingers — if it holds together without crumbling, you have enough. Add water one tablespoon at a time and test after each addition; most batches need the full quarter cup, but humidity and flour brand can change that slightly.
My butter is softening while I work. What should I do?
Put everything — bowl, flour, even the pastry cutter — in the freezer for 10 minutes and start again. Warm butter gets fully absorbed into the flour instead of staying in distinct pieces, and you’ll end up with a mealy, cracker-like crust instead of a flaky one.
Can I make this dough without a pastry cutter?
Yes — use your fingertips, working quickly. Press the butter pieces between your thumb and fingers to flatten them into the flour, then keep tossing and rubbing until you have a coarse, crumbly mix with some larger butter flakes still visible. The key is speed so your hands don’t warm the butter too much.
Do I have to use egg wash, or can I skip it?
You can skip it — the empanadas will still cook through and taste the same, but the crust will look pale and matte rather than golden brown. If you want a sheen without egg, a light brush of whole milk is a decent substitute.
If you liked this one
- Handmade Flour Tortillas
- Homemade Pork Tamales
- Smoky Oaxacan Chicken Enchiladas
- Street Food-Style Crispy Potato Samosas
