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.

a raw empanada

If you’ve ever had Latin American or Puerto Rican cuisine, you know how special empanadas are.

My family’s recipe for empanada dough is super easy to make and so much fun to roll out and fill with whatever you’re craving.

The end result is a ridiculously fun hand-held treat, perfect for serving as is or with your favorite dipping sauce (highly recommend this homemade chimichurri).

Keep reading for all of my favorite filling ideas.

empanadas on a plate

5 Simple Ingredients

ingredients to make empanada dough

Instructions

Tip: If the dough feels too wet, add flour a one tablespoon at a time until it no longer sticks to your hands.

picadillo filling in a pan

Filling Ideas

  • Keep it Classic – a classic ground beef picadillo filling is traditional in Puerto Rico
  • Guava & Cheese – guava and cream cheese is a pairing we know works and it’s absolutely delicious stuffed inside this empanada dough
  • Apple/Cherry Pie – I’m a huge fan of sweets and using any kind of fruit that’s in season! Add a generous scoop of your favorite pie filling to the middle of your empanadas and enjoy.
a raw empanada

Folding & Closing Your Empanadas

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.

If you’re feeling adventurous, try 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! For an easier method, stick to using a fork.

empanadas on a plate

How to Cook the Dough (Baked vs. Fried)

If baking in the oven or air fryer, 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 in the oven.

I’ve also tested this dough in the air fryer (also at 400°F) and they crisp up in anywhere from 10-15 minutes.

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.

egg wash being brushed on an empanada

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.

empanada dough being made

Freezer Tips

Great news – this empanada dough is freezer friendly!

In testing this recipe several times, I’ve found it to be an excellent one to make ahead and have stored in the freezer. The frozen discs are perfect for using with leftover picadillo, overripe fruit, or those random late night cravings.

To freeze, stack 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.

empanadas on a plate

Buen provecho,

Salima written in cursive
Print
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a raw empanada on a white counter

Foolproof 5 Ingredient Empanada Dough

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 51 reviews
  • Author: Salima Benkhalti
  • 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

Description

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. 


Ingredients

Units Scale
  • 4 cups all purpose flour
  • 1 tsp salt
  • 1/2 cup butter (unsalted), melted
  • 4 egg yolks
  • 1 cup water

Instructions

  1. Mix dry ingredients. Mix the flour with the salt in a large bowl to combine.
  2. Add wet ingredients. Add the melted butter, egg yolks, and water to the flour mixture.
  3. 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.
  4. Chill. Cover the dough with a towel and let chill in the fridge for at least 30 minutes.
  5. 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.
  6. 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, brush edges with water, and crimp the dough shut using a fork. See notes for directions on how to fry or bake.

Notes

  • This recipe makes about 16 large empanadas or 32 small ones.
  • To bake: brush with egg wash and bake at 400°F for 20-30 minutes, or until golden brown and flakey
  • To fry: fry in 350°F oil on both sides until golden brown and flakey
  • To freeze: stack empanada dough discs in between pieces of parchment paper and wrap in plastic wrap. Thaw before filling, sealing and cooking.