Today we're making homemade empanada dough that can be used to make pastelillos, empanadas, and so much more! It's made with just 5 ingredients (flour, butter, salt, egg, and water) and comes together in less than an hour.

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If you've ever had Puerto Rican cuisine, you know how special empanadillas are.
This 5 ingredient empanada dough is super easy to make and so fun to roll out and fill with whatever you're craving (like these apple pie stuffed empanadas)!
They are traditionally stuffed with a seasoned ground beef filling called picadillo and make a wonderful snack, appetizer, or side dish.
Keep reading for more ideas on how to fill your empanadas.
Ingredients
Here are the five ingredients you'll need to make your own empanada dough:
- all purpose flour
- salt
- butter (unsalted), melted
- egg yolks
- water
See recipe card for quantities.
Instructions
Mix dry ingredients. Mix the flour with the salt in a large bowl to combine.
Add wet ingredients. Add the melted butter, egg yolks, and water to the flour mixture.
Work the dough. Mix together until a dough begins to form.
Transfer to a flour dusted surface and continue to knead until a consistent ball of dough forms.
Hint: If the dough feels too wet, add flour a one tablespoon at a time until it no longer sticks to your hands.
Chill. Cover the dough with a towel and let chill in the fridge for at least 30 minutes.
Roll. Divide the dough into quarters, then into eighths, then sixteenths, then into 32 pieces.
Roll each piece into a ball. On a flour dusted surface roll each ball into a round circle using a rolling pin.
Fill & fry or bake. From here, you're ready to fill your empanada dough with whatever you like. I used a traditional Puerto Rican picadillo filling here.
Make sure to not overfill your empanada dough. Wet in between the edges with water and crimp the dough shut using a fork.
You can pan fry, deep fry, or bake them (if baking make sure to use an egg wash to get that golden brown color).
Keep reading for more ideas on how to fill and fry/bake.
Filling Ideas
These are some of my favorite routes of inspiration to take when picking a filling for my empanada dough:
- Keep it Classic - this classic Puerto Rican picadillo filling will never disappoint
- Guava & Cheese - guava and cream cheese is a pairing we know works (thanks to these guava pastelillos) and it's just as good stuffed inside this empanada dough
- Apple/Cherry Pie - I'm a huge fan of sweet empanadas, and using any kind of fruit that's in season and available! Highly recommend making your favorite pie filling and adding a scoop to the middle of your empanadas. Check out my recipe for Apple Empanadas!
- Chicken & Cheese - so I haven't actually tried making this version yet but I'm imagining these pinchos de pollo with some grated cheddar cheese as a filling and it's getting me really excited... coming soon!
Folding & Closing Your Empanadas
An easy and visually satisfying method is using a fork to crimp the edges shut.
That said, there are many fun ways to close and seal your empanada dough.
In my family, we place the filling in the inner section of half of the circular section of dough and add a dab of water to the outer edge of half the circle.
From there, it's as simple as folding the empty half over the filling and it's time to seal them.
If you're feeling adventurous, I recommend closing the edge starting at one end, folding the extra dough over your finger, then continuing this motion until the entire empanada is sealed (pictured above).
This method takes some practice but is a lot of fun to make!
How to Cook the Dough (Baked vs. Fried)
There are a few options to consider when cooking your empanadas. You can bake them, fry them in shallow oil, or deep fry.
If baking, you'll need to brush with an egg wash (equal parts egg and water, whisked together). I like to bake at 400 degrees for at 20-30 minutes or until they look golden brown and flakey on the outside.
You can also fry them on each side in shallow oil over medium high heat or deep fry like I do in my empanadilla recipe!
In all instances, you'll know the dough is done when it appears golden brown and flakey.
Store Bought Empanada Dough
If you're really in a pinch, you can find empanada dough at the store or online.
If you can't find it in a store locally and don't want to purchase online, I recommend using store-bought pie dough.
Empanada Dough vs. Pie Dough
As mentioned above many people will use their favorite pre-made pie dough to make empanadas.
This is because the ingredients for most dough recipes are very similar. Most pie doughs use flour, butter, salt, water, and sometimes egg; an ingredient list almost identical to those needed for this recipe!
Equipment
You will want something to roll out the empanada dough, like a rolling pin. You can use your hands if you don't have one.
If you plan to bake the empanadas, you will also need baking sheets and a pastry brush to brush on the egg wash.
Storage
This empanada dough is freezer friendly.
It's actually an excellent recipe to make ahead and have stored in the freezer for whenever you have some leftover picadillo, fruit that's overripe and needs to be used, or have a random empanada craving!
I recommend stacking the discs with squares of parchment paper in between them so they don't stick.
Wrap tightly but gently in plastic wrap and thaw completely before using.
Top tip
If at any point while working the dough it feels too wet, add flour a one tablespoon at a time and keep kneading until it no longer sticks to your hands.
Buen provecho,
5 Ingredient Empanada Dough
Today we're making homemade empanada dough that can be used to make pastelillos, empanadas, and so much more! It's made with just 5 ingredients (flour, butter, salt, egg, and water) and comes together in less than an hour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Category: Entree, Dinner, Lunch
- Method: Processed
- Cuisine: Puerto Rican
Ingredients
- 4 cups all purpose flour
- 1 tsp salt
- ½ cup butter (unsalted), melted
- 4 egg yolks
- 1 cup water
Instructions
- Mix dry ingredients. Mix the flour with the salt in a large bowl to combine.
- Add wet ingredients. Add the melted butter, egg yolks, and water to the flour mixture.
- Work the dough. Mix together until a dough begins to form. Transfer to a flour dusted surface and continue to knead until a consistent ball of dough forms. If the dough feels too wet, add flour a one tablespoon at a time until it no longer sticks to your hands.
- Chill. Cover the dough with a towel and let chill in the fridge for at least 30 minutes.
- Roll. Divide the dough into quarters, then into eighths, then sixteenths, then into 32 pieces. Roll each piece into a ball. On a flour dusted surface roll each ball into a round circle using a rolling pin.
- Fill & fry or bake. From here, you're ready to fill your empanada dough with whatever you like. Make sure to not overfill your empanada dough and crimp the dough shut using a fork. You can pan fry, deep fry, or bake them (just make sure to use an egg wash to get that golden brown color). See post details for more ideas on how to fill, fry or bake!
Notes
This recipe makes about 16 large empanadas or 32 small ones.
Keywords: empanada dough
Comments
Steve
Found the recipe on TikTok and loved it!
★★★★★
William Stevenson
Recipe was spot on simple and perfect my guests were amazed! Filled with a beef and raisan filling.
★★★★★
Wanda
I've made them with store bought dough but this way were way better Thanks girl,,😊
★★★★★
Sean
Can I prep this and leave it in the fridge for a day?
★★★★★
Salima Benkhalti
I recommend freezing the dough instead of refrigerating. Prep the dough, roll out your discs, and stack between squares of parchment paper so they don't stick. From there you can wrap tightly but gently in plastic wrap and thaw before using. This will prevent the dough from drying out in the fridge.
sandra guide
can a food processor be used instead of hand kneading
Salima Benkhalti
Yes it can.
Zeb
This recipe is outstanding. I live in Virginia but miss my Puerto Rican friends in my he Bronx. You brought the palette back to me and I thank you for sharing. You are awesome
★★★★★
Salima Benkhalti
I am so glad this recipe brought you back to the Puerto Rican palatte! It's really special to be able to recreate that at home. Thank you for your review Zeb!
Monica J
This recipe is awesome! I cannot find Empanada discs in my area so I‘be been making the dough myself. I tried one other recipe and I wasn’t a fan. THIS RECIPE WAS PERFECT and what I was looking for! Thank you!
★★★★★
Salima Benkhalti
I'm so glad to hear this recipe has been helpful to you Monica! Thank you for your review.
Nancy
I’m making them now. After I fill the empanadas can I freeze them before baking?
★★★★★
Salima Benkhalti
Hi Nancy, I recommend freezing the discs of dough, defrosting, filling and frying when ready to consume. I haven't experimented with freezing the filled empanadas, best of luck to you!
Rachael
This was the easiest dough I have ever made and tasted delicious!!
★★★★★
Glenda
First time making empanada dough. Never buying them again. Absolutely delicious and easy to make. Thank you
★★★★★
Salima Benkhalti
I am so glad you enjoyed this recipe Glenda! Thank you for your comment.
Laura
What temperature do i bake them at and how long do i cook them.
Salima Benkhalti
If baking, you'll need to brush with an egg wash (equal parts egg and water, whisked together). I like to bake at 400 degrees for at 20-30 minutes or until they look golden brown and flakey on the outside.
Candice
Flaky perfection! Will be making this again and adding different fillings. Thank you!
★★★★★
Jessica
This recipe is literally perfect, reminds me of the ones you can buy at the store but…. better cause it’s homemade 🥲 I was looking at so many different recipes online, one even had orange juice in it 😐, but this one is a winner and I’ll be coming back to it every time
★★★★★
Salima Benkhalti
I am so glad this recipe was exactly what you were wanting Jessica! Thank you so much for your comment and review.
Marix Elizondo
This will be my first time making this sounds pretty simple. I can’t wait to try it. I’m making it with fresh sweet potatoes. Thank you for the recipe. God bless you I’ll be getting back on and let you know how it came out. Marix from San Antonio Texas.
Salima Benkhalti
Thank you Marix I hope you love it!