I reach for this dough when I crave little hand pies with real snap and tender bite. This empanadas recipe gives a simple path to crisp edges and soft layers that stay light. It plays nice with a flaky empanada dough recipe and keeps its shape in the pan. We start with a dough recipe easy to mix by hand. I lean on cool butter, a splash of water, and one rich yolk. The dough rests, then rolls smooth. Sweet days call for an apple empanadas recipe. Game days call for an empanadas recipe chicken. Quiet nights call for a vegetarian empanadas recipe. Big feasts call for a pork empanadas recipe. Same dough. New mood. No stress. I learned to stop rushing and let the dough chill until it feels calm. That short pause makes the layers lift and the edges sing. We press, we crimp, we bake or fry, and we share while they are still warm. Friends nudge in for seconds. I smile and act cool, though I am proud of every fold.
Table of Contents
- 1) Key Takeaways
- 2) Easy Perfect Empanada Dough Recipe
- 3) Ingredients for Perfect Empanada Dough
- 4) How to Make Perfect Empanada Dough
- 5) Tips for Making Perfect Empanada Dough
- 6) Making Perfect Empanada Dough Ahead of Time
- 7) Storing Leftover Empanada Dough
- 8) Try these Appetizers next
- 9) Perfect Empanada Dough
- 10) Nutrition
1) Key Takeaways
- Cold butter meets gentle hands and the dough stays light with crisp edges
- Short rest gives soft layers that puff in the oven or in oil
- Same base works for savory and sweet fillings without fuss
- Linda on Cook Daily Recipe shares a plan that fits busy home cooks
2) Easy Perfect Empanada Dough Recipe
I lean on this empanadas recipe when friends want warm hand pies and the room smells like butter. The same empanadas recipe rides from weeknight to party with zero drama. I mix fast. I rest the dough. I roll thin. The edges stay neat and the bite lands tender.
On Cook Daily Recipe I test small tweaks so you do not have to. A splash of vinegar softens the crumb. A calm chill helps the layers lift. The texture feels crisp at the rim and soft inside. It breaks clean and then melts.
Linda keeps the steps short and clear for real life. This easy plan suits fillings from cheese to beans to fruit. Fans search for the best empanadas recipe and find a dough that rolls smooth and seals tight without stress.
3) Ingredients for Perfect Empanada Dough
All purpose flour I pick a fresh bag and fluff the cup so the measure stays light and true and the dough does not turn tough.
Fine salt A small pinch wakes the flavor and makes each bite feel vivid and clear.
Cold unsalted butter I cut tiny cubes and keep them firm so flat sheets form and bake into layers that crackle.
Large egg yolk One yolk gives color and tender bite without weight and it helps the dough hold a neat edge.
Cold water I drizzle just enough for a shaggy mass then stop when the dough gathers and the bowl looks clean.
White vinegar A small spoon helps the crumb stay soft which makes sealing easy and makes bites feel light.
Extra flour for rolling A thin dust keeps the board from grabbing and lets the round move with each pass of the pin.
4) How to Make Perfect Empanada Dough
Step one Whisk flour and salt in a wide bowl so the mix looks even and bright. I like a big bowl for room to work.
Step two Rub cold butter into the flour with light fingers until you see pea size bits and some sandy crumbs.
Step three Stir in the yolk and a slow stream of cold water until a rough mass forms and the dough starts to gather.
Step four Press once or twice on the counter. If dry, add one spoon of water and press again. Keep the touch soft.
Step five Shape a flat disc and chill for thirty minutes so the gluten can relax which makes rolling smooth.
Step six Roll from the center out on a floured board. Cut neat rounds with a glass. Gather scraps and roll again.
Step seven Fill each round. Wet the rim. Fold and pinch to seal. Crimp with a fork. Chill the tray for a short set.
5) Tips for Making Perfect Empanada Dough
Use a dough recipe easy when time runs tight. Cold tools keep fat firm. Warm hands soften fat fast so I move quick and calm. A bench scraper saves a mess and helps gather loose crumbs with one clean pull.
For savory nights try empanadas recipe chicken and add sweet corn and scallion. For meatless meals reach for vegetarian empanadas recipe with beans and peppers. For dessert go with apple empanadas recipe and a small shake of sugar on top.
Fans ask for a flaky empanada dough recipe that bakes crisp yet bends without cracks. The fix sits in rest time. Ten minutes on a cold tray helps the seal hold in the oven and in oil.
6) Making Perfect Empanada Dough Ahead of Time
I chill wrapped discs for one day with great results. For longer plans I freeze flat rounds between sheets for easy stack and quick use. Label bags so the guess work ends fast on busy nights.
When I plan a party I roll a big batch and set the rounds in the fridge. That head start makes filling easy and fun for helpers. This works well for the best empanadas recipe goals where the team moves like a small kitchen line.
Warm the room a bit and the dough wakes up. Keep the board light with flour and the pin moves smooth. Linda on Cook Daily Recipe tested this path many times and it holds up under pressure.
7) Storing Leftover Empanada Dough
Wrap tight in plastic and then add a bag so air stays out. Cold slows change and keeps the crumb soft. I like clear bags so I can see the shape and the color at a glance.
Baked pies keep in the fridge for two days and reheat well on a hot sheet. Fry turns crisp again in a warm pan. For pork empanadas recipe or chicken pies I cool the tray fast for safe storage.
For weekends I plan both baked empanadas and fried empanadas and stash a few for late snacks. The base stays the same and the fun sits in the filling and the finish.
8) Try these Appetizers next
9) Perfect Empanada Dough
Empanadas Recipe Easy Flaky Dough That Crisps And Puffs
Ingredients
For the Dough
- 2 cups all purpose flour
- 1 teaspoon fine salt
- 1 large egg yolk
- 1/2 cup cold unsalted butter cut in small cubes
- 6 tablespoons cold water plus a touch more if the bowl feels dry
- 1 tablespoon white vinegar optional for extra tender bite
- Extra flour for rolling
Instructions
For the Dough
- Whisk flour and salt in a large bowl so the mix looks even.
- Cut in the cold butter with fingertips until the bowl shows pea size bits.
- Stir in the egg yolk and most of the cold water. Mix until a shaggy mass forms.
- Press the dough together on the counter. Drizzle a spoon of water only if crumbs resist.
- Knead with a gentle hand for one minute until the surface turns smooth.
- Flatten into a round disc. Wrap and chill for thirty minutes so the gluten can relax.
- Set the dough on a floured board. Roll from the center out until thin like a coin.
- Punch out rounds with a cutter or a glass. Gather scraps and roll again.
- Fill each round with your mix. Dab water on the edge. Fold and pinch to seal.
- Crimp with a fork for a classic rim. Chill the tray for ten minutes.
To Cook
- Bake option. Heat oven to 400 F. Brush tops with egg wash. Bake for twenty to twenty five minutes until deep gold.
- Fry option. Warm neutral oil to 350 F. Fry in small batches until crisp and gold then drain on paper.
10) Nutrition
Average per baked pie with small fill Calories 210 Fat 10 g Saturated fat 6 g Carbs 24 g Fiber 1 g Protein 5 g Sodium 180 mg Cholesterol 45 mg Values vary by fill and bake time and size
Leave a Comment