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a raw empanada on a white counter

5 Ingredient Empanada Dough

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  • 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

Scale
  • 4 cups all purpose flour
  • 1 tsp salt
  • ½ 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 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.