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
- 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, 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.