empanada dough recipe - Abbey Badges
The Ultimate Guide to Empanada Dough: Perfect Crispy Crusts Every Time
The Ultimate Guide to Empanada Dough: Perfect Crispy Crusts Every Time
Empanadas are beloved across Latin America, Spain, and beyond—each region savoring their unique take on these hand-pied pockets filled with meat, cheese, vegetables, or seafood. But what makes the perfect empanada dough? Mastering the right balance of crispness, flakiness, and flavor starts with understanding the foundation: the dough recipe.
In this comprehensive guide, we’ll walk you through the ultimate empanada dough recipe, share tips for achieving the ideal texture, and offer pro techniques to elevate your homemade empanadas. Whether you're a beginner or looking to refine your craft, this guide has everything you need to bake empanadas that rival your favorite bakeries.
Understanding the Context
What Makes Empanada Dough Special?
The dough is more than just a wrapper—it’s the backbone of a great empanada. The best crust is flaky yet sturdy enough to hold the filling without leaking, with just the right amount of crispiness and a subtle, buttery aroma. Traditional empanada dough balances moisture, fat, and flour to achieve both tenderness and structure.
Key Insights
Classic Empanada Dough Recipe (Services 12–15 pies)
Ingredients
- 2½ cups (315g) all-purpose or bread flour (adjust for humidity)
- 1 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 1 teaspoon instant yeast (or ½ packet active dry yeast)
- 1 large egg (room temperature)
- 8 tablespoons (120g) cold unsalted butter, cubed (or a mix of butter and vegetable oil for stability)
- ¼ cup (60ml) ice-cold water (or warm water, depending on climate)
- 1 teaspoon olive oil (optional, enhances flakiness)
- Flour for dusting
Step-by-Step Empanada Dough Preparation
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1. Activate the Yeast
In a small bowl, combine warm water (about 100°F / 38°C), sugar, and yeast. Stir gently and let sit 5–10 minutes until foamy—this confirms the yeast is alive.
2. Mix Dry Ingredients
In a large bowl, whisk together flour and salt. Add the activated yeast mixture, egg, and oil. Stir until a shaggy dough forms.
3. Knead by Hand or Stand Mixer
For hand-kneading: Mix on a floured surface for 8–10 minutes until smooth and elastic (not sticky). Add a little more flour if needed.
For machine: Use a dough hook on low speed for 5–7 minutes.
4. Rest the Dough
Form into a smooth round, place in an oiled bowl, cover with plastic wrap, and let rest at room temperature for 1–1.5 hours (or overnight in the fridge for more control). Resting relaxes the gluten, making the dough easier to roll without shrinking.
5. Roll Out the Dough
On a lightly floured surface, roll the dough into a 12–14 inch circle (slightly larger than your pie cups). Use a rolling pin with consistent pressure—aim for a ¼-inch thickness. Dust with flour to prevent sticking.
6. Cut and Shape the Empanadas
Use mint or imbricate-shaped cutters to form circles. For hand-stuffed versions, gently fold the edges over the filling; for pre-filled, fold into half-moon shapes and seal edges well.
Tips for Perfect Empanada Dough
- Adjust Hydration: In humid climates, reduce water by 2–3 tablespoons. In dry climates, a splash more helps elasticity.
- Add a Touch of Fat Smartly: Cold butter creates flaky layers—centrally placed butter lumps melt toward the edges for rich coffee pockets.
- Let It Rest: Always let rolled dough rest for 10 minutes before rolling—this relaxes gluten and prevents shrinking.
- Brush with Egg Wash: For golden, glossy crusts, brush edges with beaten egg before baking.
