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Like pie dough, this easy, flakey, and buttery Empanada Dough Recipe is a versatile recipe that you’ll want to know how to make!

A ball of yellow empanada dough sits in a clear glass bowl on a marble surface, next to a black-and-white striped towel and a wooden spoon—perfect for your empanada dough recipe.


 

Quick Recipe Overview

A ball of yellow empanada dough, made from a classic empanada dough recipe, sits in a clear glass bowl on a marble countertop, with a jar and a striped cloth in the background.

WHAT: A simple butter-based empanada dough that creates flaky, golden pastries perfect for any filling you love.

WHY: It’s incredibly easy, uses pantry staples, requires minimal chilling time, and delivers reliably flaky results every single time.

HOW: Mix butter into flour, add egg and water, knead briefly, chill for 20 minutes, then roll into discs and fill.

Jump to Recipe

Table of Contents

Why You’ll Love This Empanada Dough Recipe

  • Is an easy way to elevate your favorite empanada recipe.
  • Not only is this recipe the key ingredient in my beef empanadas, but it can also be used to make a wide variety of sweet and savory hand pies like these ones found here.
  • Comes together quickly and can be stored in the fridge for several days before use.
  • Uses ingredients that you likely already have on hand.
  • Can be stuffed with both sweet and savory fillings to make a wide variety of dishes.
Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

I know that the idea of making homemade dough can be intimidating but believe me when I say that even a small child could successfully make this easy empanada dough from scratch!

All you’ll need to get started is some all-purpose flour, butter, eggs, and cold water. And in just 25 minutes, you’ll have a smooth and pliable dough ready to be baked into crispy and chewy empanadas! You’ll hardly even have to knead this dough—it’s that easy!

What are Empanadas?

My empanada dough is meant to be used to make beef empanadas! Empanadas are a flakey and buttery pastry that originated in Spain. Although today, the dish is enjoyed in many Spanish-speaking countries around the world.

These pastries are usually served as street food and are very similar to a savory hand pie. They can be either baked or fried. Empanada dough is most often filled with ground beef, but it can also be stuffed with cheese, chicken, and beans or sweet fillings like custard, fruit purées, or chocolate.

Ingredient Notes

Butter: Use cold salted butter cut into small cubes. If using unsalted butter, add 1 teaspoon of salt to the flour. The butter creates those beautiful flaky layers, so don’t substitute with shortening unless necessary.

All-Purpose Flour: Regular all-purpose flour works perfectly. You can experiment with gluten-free flour blends, though the texture will be slightly different.

Cold Water: Temperature matters! Ice-cold water helps keep the butter from melting as you work the dough.

See the recipe card below for full information on ingredients and quantities.

mixing bowl with ingredients for the empanada dough.

Featured Review

Dorinda Ethridge⭐️⭐️⭐️⭐️⭐️

February 8, 2025

Ummm, yummy these are wonderful. I’ve been making these for four years but I couldn’t get the perfect empandas for some reason. I was kneading the dough too much and didn’t let them chill before cooking them. These are fantastic and just perfect my 4 kids love them. Breakfast, luch, and snacks today with different things in each without a complaint from the pickiest eaters I know.

A ball of yellow empanada dough sits in a clear glass bowl on a marble surface, next to a black-and-white striped towel and a wooden spoon—perfect for your empanada dough recipe.
4.56 from 9 votes

Empanada Dough Recipe

By: Melissa Griffiths
Like pie dough, this easy, flakey, and buttery Empanada Dough Recipe is a versatile recipe that you’ll want to know how to make!
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 8 large empanadas
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Ingredients 

  • ½ cup salted butter
  • 2 ½ cups all-purpose flour
  • ½ cup cold water
  • 1 large egg
  • 1 large egg for egg wash, optional

Instructions 

  • In a large mixing bowl, use a fork or pastry cutter to combine the flour and butter. Mix the ingredients together until the butter is broken down into small pea sized chunks.
    2 ½ cups all-purpose flour, ½ cup salted butter
  • Add the water and an egg. Use a large spoon to stir the ingredients together until the dough begins to pull away from the side of the bowl.
    ½ cup cold water, 1 large egg
  • Transfer the dough to a lightly floured surface and knead it by hand for 3 minutes before returning the dough to the mixing bowl.
  • Allow the empanada dough to chill in the fridge for 20 minutes. This gives the butter time to get cold again.
  • When you are ready to use your empanada dough, divide the ball into 8 equal sized pieces and roll each piece into a disc.
  • Fill your empanada dough as desired and bake for 20 minutes at 375°F.

Notes

Egg Wash: The egg wash is not necessary but will give your empanadas a more golden brown color.
Why Chilling Matters: Chilling the dough is important because you don’t want the butter to be too soft when it goes in the oven. If your butter is too soft your dough may spread too much.
Salted vs. Unsalted Butter: If you are using unsalted butter, add a teaspoon of salt to your dough.
Yield Flexibility: You don’t have to make 8 empanadas with this recipe, you can cut them much smaller and make up to 24 smaller empanadas. 

Nutrition

Serving: 1 empanada, Calories: 260kcal, Carbohydrates: 30g, Protein: 6g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 71mg, Sodium: 108mg, Potassium: 60mg, Fiber: 1g, Sugar: 0.2g, Vitamin A: 414IU, Calcium: 16mg, Iron: 2mg
Like this recipe? Rate and comment below!

How to Make Empanada Dough

clear mixing bowl with dry ingredients for empanada dough.

Step 1: Use a fork or pastry cutter to cut the cold butter into the flour. Continue combining the ingredients until the mixture is crumbly.

clear mixing bowl with empanada dough recipe.

Step 2: Add the cold water and one egg. Mix until the dough begins to pull away from the sides of the bowl.

A ball of yellow empanada dough recipe sits in a glass bowl on a marble countertop, surrounded by an empty glass bowl, a small bowl with a cracked egg and eggshell, and traces of flour.

Step 3: Transfer the empanada dough onto a floured surface and knead until pretty smooth. Place the empanada dough back into the mixing bowl and allow it to chill in the fridge.

A ball of yellow empanada dough recipe sits in a clear glass bowl on a marble surface, next to a striped cloth and a wooden spoon.

Step 4: Use the chilled empanada dough to make homemade beef empanadas!

Substitutions & Variations

For a Richer Flavor

Replace 2 tablespoons of water with white vinegar or vodka – the acid tenderizes the gluten for an even flakier texture.

Gluten-Free Version

Use a 1:1 gluten-free flour blend, though you may need to adjust liquid slightly and add xanthan gum if your blend doesn’t include it.

Without Eggs

Replace the egg with 3 tablespoons of cold water mixed with 1 tablespoon of olive oil.

Sweet Empanadas

Add 2 tablespoons of sugar to the flour for dessert empanadas filled with fruit or dulce de leche.

Herbed Dough

Mix in 1-2 teaspoons of dried herbs (oregano, cumin, or paprika) for extra flavor that complements savory fillings.

Two golden-brown hand pies, made with a flaky empanada dough recipe, are stacked on a plate with crimped edges. In the background, there’s a glass bottle of milk and some forks, all set in a light, airy setting on marble.

FAQs for Empanada Dough Recipe

What is empanada dough usually filled with?

The most popular mixture to fill empanada dough with is a spiced beef, vegetable, and potato mixture. However, this flakey and buttery empanada dough can be stuffed with any sweet or savory filling!

Is empanada dough the same as pastry dough?

Empanada dough is similar to pastry dough (aka pie dough) but is not the same. Pastry dough tends to be flakier and more delicate than empanada dough. However, some less authentic empanada recipes will call for you to use pie dough instead of empanada dough. I find that homemade beef empanadas are much more flavorful and melt-in-your-mouth than empanadas made with pastry dough.

Can you buy premade dough for empanadas?

Yes. At certain specialty grocery stores, you can buy premade empanada dough. However, most of the time when people are in a pinch, they’ll make their empanadas with store bought pie dough. This is a good option if you’re in a rush or don’t have the energy to make your own homemade empanada dough. However, I find that my family always enjoys my empanadas more when they’re made with this homemade empanada dough!

My Best Tips for Making Empanada Dough

☞Keep Everything Cold: The colder your butter and other dough ingredients are, the flakier your finished empanadas will be. I recommend letting your butter, eggs, and water chill in the fridge or even freezer for at least 15-20 minutes before making your dough.

☞Don’t Overwork the Dough: Try not to over knead this empanada dough. You want the dough to come together and be somewhat smooth, but it doesn’t have to be perfectly smooth or super stretchy. If too much gluten develops, your dough will be chewy and dense instead of light and flakey.

☞Chill Time is Key: Chill the finished dough for as long as possible before using it to make empanadas! Especially if it’s hot in your kitchen when you’re making this recipe.

☞Baking vs. Frying: I usually bake this empanada dough, but it’s sturdy enough that it will hold up during frying.

What to Serve With Empanada Dough

Fresh salsas: Chimichurri, salsa verde, or pico de gallo add bright, acidic contrast to the rich, buttery dough.

Simple salads: A crisp green salad with lime vinaigrette or a tangy coleslaw balances the hearty empanadas perfectly.

Dipping sauces: Try spicy aioli, cilantro-lime crema, or a smoky red pepper sauce for extra flavor.

Latin sides: Black beans, Mexican rice, or roasted plantains make this a complete meal with authentic flavors.

Soup: Serve alongside a warm bowl of chicken soup or tomato soup for a comforting dinner combination.

Storage & Reheating Tips

Room Temperature

Baked empanadas can sit at room temperature for up to 2 hours – perfect for parties or potlucks.

Refrigerator Storage

Store baked empanadas in an airtight container for up to 4 days. Unbaked, filled empanadas keep for 2 days before baking.

Freezer Storage

Freeze unbaked empanadas on a baking sheet until solid, then transfer to freezer bags for up to 3 months. Bake directly from frozen, adding 5 extra minutes to the cooking time.

Reheating

Warm baked empanadas in a 350°F oven for 10-12 minutes to restore crispiness. Avoid microwaving as it makes the dough soggy.

Make Ahead

Prepare the dough up to 5 days in advance and keep refrigerated, or freeze the shaped dough ball for up to 2 months.

raw empanadas on a baking dish

Similar Recipes to Try

More Beef Dishes To Consider

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4.56 from 9 votes (8 ratings without comment)

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7 Comments

  1. Dorinda Ethridge says:

    Ummm, yummy these are wonderful. I’ve been making these for four years but I couldn’t get the perfect empandas for some reason. I was kneading the dough too much and didn’t let them chill before cooking them. These are fantastic and just perfect my 4 kids love them. Breakfast, luch, and snacks today with different things in each without a complaint from the pickiest eaters I know.

    Reply
    1. Melissa says:

      Dorinda, thank you so much for taking the time to leave a comment! So glad everyone liked them as much as we do!

  2. Patricia L. says:

    5 stars
    Why do some empanada dough recipes call for cold butter and water and others for melted butter and warm water? It’s very confusing. I am looking for lighter flakier empanadas. Thank you.

    Reply
    1. Melissa says:

      Because some it’s more like a dough or tortilla and some it is more like a pie crust or pastry that you are frying. So if you want a flakier empanada you’ll want to go with a recipe that cuts in the cold butter like a pie crust.

  3. Erlinda Foster says:

    I love to try this recipe right now. It looks so easy. Thank you for sharing.

    Reply
  4. S. Areez says:

    I am not able to print from this site.
    Frustrating

    Reply
    1. Melissa says:

      There’s a print button right on every recipe. Are you not seeing it or it’s not working for you?