recipe

This buttery, flaky dough is easy to fill and shape to make savory or sweet empanadas.

safety
  • No safety considerations
difficulty
  • Intermediate
time
  • 1 hour and 10 minutes
yield
  • Makes 12 (4½-inch) dough rounds

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Prepare Ingredients

3¼ cups (16¼ ounces)
all-purpose flour, plus extra for sprinkling
1 tablespoon
sugar
1½ teaspoons
salt
12 tablespoons
unsalted butter, cut into 12 pieces and chilled
1
large egg
½ cup (4 ounces)
ice water

Gather Cooking Equipment

Food processor
Bench scraper or butter knife
Ruler
Plastic wrap
Rimmed baking sheet
Parchment paper
Rolling pin
4½-inch round biscuit cutter
1
 
3¼ cups (16¼ ounces)
all-purpose flour
1 tablespoon
sugar
1½ teaspoons
salt

Place flour, sugar, and salt in food processor. Lock lid into place. Turn on processor and process mixture for 3 seconds. Stop processor.

 
2
 
12 tablespoons
unsalted butter, cut into 12 pieces and chilled

Remove lid and sprinkle chilled butter pieces over flour mixture. Lock lid back into place. Hold down pulse button for 1 second, then release. Repeat until mixture looks like coarse crumbs, eight to ten 1-second pulses.

 
3
 
1
large egg
½ cup (4 ounces)
ice water

Remove lid and add egg and water. Lock lid back into place. Turn on processor and process until dough comes together into smooth ball, 30 to 45 seconds. Stop processor.

 
4
 

Remove lid and carefully remove processor blade (ask an adult for help). Transfer dough to clean counter.

 
5
 

Use bench scraper or butter knife to cut dough in half. Form each dough piece into 4-inch disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes and up to 24 hours. (This is a good time to make your filling! See Empanadas de Piña y Coco.)

 
6
 

When ready to fill and shape empanadas, line rimmed baking sheet with parchment paper; set aside.

 
7
 
All-purpose flour, for sprinkling

Sprinkle flour over clean counter. Unwrap 1 disk of dough, place on floured counter, and sprinkle dough with a little extra flour. Use rolling pin to roll dough into 14-inch circle (about ¼ inch thick), rotating dough and reflouring counter as needed if dough begins to stick.

2up rolling empanada dough

After placing 1 disk of dough on counter and sprinkling with flour, use rolling pin to roll out dough from center.

Turn dough a quarter turn and roll out from center again. Repeat rotating and rolling dough, reflouring counter in between rolls, until dough forms 14-inch circle.

 
8
 

Use 4½-inch round biscuit cutter to cut out 6 rounds of dough. Discard dough scraps. Transfer dough rounds to parchment-lined baking sheet and set aside. Repeat rolling and cutting with second disk of empanada dough to make 6 more dough rounds.

 
9
 

Fill and shape empanadas following directions on Empanadas de Piña y Coco.