Empanada Dough for 10: Easy, Flaky and Flexible to Use

Empanada dough is a rollable pastry made from flour, fat, salt and liquid, shaped into rounds for folding around a savory or sweet filling. This version makes 10 sturdy, tender rounds about 6 inches (15 cm) wide, using butter, egg, cold water and a little vinegar. Empanadas are made across Spain and Latin America, and dough ingredients and textures vary by region and family; this recipe is a practical all-purpose starting point, not a claim to be the only traditional style.

Measure the ingredients before you begin, and make room in the refrigerator for the dough to rest. That rest is important: it lets the flour hydrate and gives the gluten time to relax, so the dough is easier to roll and less likely to shrink. The dough itself is not baked in this guide; once filled and shaped, cook it according to the directions for your empanada recipe.

What You’ll Need

3 cups (375 g) all-purpose flour, plus a little extra for rolling
1 teaspoon (6 g) fine salt
8 tablespoons (113 g; ½ cup) cold unsalted butter, cut into small cubes
1 large egg (about 50 g without the shell), lightly beaten
6 tablespoons (90 ml) cold water, plus up to 2 tablespoons (30 ml) more if needed
1 tablespoon (15 ml) white vinegar or apple cider vinegar
A large mixing bowl, pastry cutter or fork, rolling pin, plastic wrap or a covered container, and a 6-inch (15 cm) round cutter or small plate

Butter gives the pastry a rich flavor and a tender, lightly flaky texture. Some regional and household recipes use lard, which can make a more savory, crisp pastry; if you choose it, use 113 g (½ cup) chilled lard in place of the butter. The vinegar is optional in some styles, but it adds a faint tang and helps keep this dough manageable. If you do not have it, use the same amount of cold water instead; the dough will taste a little less tangy.

Step-by-Step

Combine the dry ingredients. Add the flour and salt to a large bowl and whisk or stir until the salt is evenly distributed. Mixing the salt through the flour now helps avoid salty spots later. If you are measuring flour by volume, spoon it gently into the cup and level the top rather than scooping and packing it; packed flour can make the dough dry and difficult to bring together.
Cut in the butter. Add the cold butter cubes. Use a pastry cutter, two forks or your fingertips to work them into the flour until most pieces are about the size of small peas, with a few flatter flakes remaining. This takes roughly 3 to 5 minutes. Avoid warming the butter with prolonged handling. Those small pieces create tenderness and light flakiness, while the flatter pieces help give the rolled dough a pleasantly layered texture.
Mix the liquids. In a small bowl, stir together the beaten egg, 6 tablespoons (90 ml) cold water and vinegar. Make a well in the center of the flour mixture and pour in the liquid. Stir with a fork until shaggy clumps form. The mixture may look uneven at this point; that is normal. Do not add all the extra water automatically, because the amount needed depends on the flour, humidity and how finely the butter was worked in.
Bring the dough together gently. Press the clumps together with your hands, then turn them onto a clean work surface. Fold and press the dough just until it forms a cohesive mass, usually 1 to 2 minutes. If dry flour remains and the dough crumbles when squeezed, sprinkle on cold water 1 teaspoon (5 ml) at a time, pressing after each addition. Stop once it holds together. It should feel cool and pliable, not sticky or elastic. Kneading it smooth like bread dough develops too much gluten and can make the baked shells tough.
Divide and flatten. Shape the dough into a thick disc, then cut it into 2 equal pieces. Flatten each piece into a disc about 1 inch (2.5 cm) thick. Two smaller discs chill and roll more evenly than one large lump. Wrap each tightly in plastic wrap or place it in a covered container so the surface does not dry out.
Chill for 45 minutes. Refrigerate the wrapped dough for at least 45 minutes. This gives the flour time to absorb moisture and firms the butter, making the dough less sticky and easier to roll. If you need to prepare it ahead, it can chill for up to 2 days. For longer storage, freeze it well wrapped; thaw it overnight in the refrigerator before rolling.
Roll and cut 10 rounds. Let the chilled dough sit at room temperature for 5 to 10 minutes if it feels too firm to roll. Lightly flour the counter and rolling pin, then roll one disc from the center outward, turning it a quarter turn every few passes. Aim for about ⅛ inch (3 mm) thick. Cut five 6-inch (15 cm) rounds, gathering and rerolling scraps once if needed. Repeat with the second disc. Keep unused rounds covered while you work, and stack them with parchment between them so they do not stick.

At this point, the dough is ready to fill, seal and cook according to your chosen empanada recipe. Keep the rounds cool while you prepare the filling. A hot or very wet filling can soften the pastry, make sealing difficult and cause leaks, so cool cooked fillings before assembling. Use only as much filling as the round can comfortably enclose; the amount varies with the filling, but a heaped tablespoon is a useful starting point for a 6-inch round.

Common Mistakes

Adding too much water. A wet, sticky dough is harder to roll and may turn heavy rather than tender. Flour absorbs moisture at different rates, so add the extra water in small increments and stop when the dough holds together when pressed. It does not need to look perfectly smooth in the bowl.

Using warm butter or warm liquid. Soft butter can blend fully into the flour instead of leaving small pieces, reducing the pastry’s flaky texture. Use cold butter and cold water, and return the dough to the refrigerator if it becomes greasy or very soft while shaping.

Skipping the chill or overworking the dough. Dough rolled immediately after mixing may spring back, tear or shrink. Excessive kneading can also make it tough. Rest it for the full 45 minutes, and handle it only enough to bring the ingredients together.

Rolling too thick or too thin. Thick rounds can leave a doughy edge after cooking, while very thin ones tear when filled. Use a ruler or compare the pastry to the thickness of a coin: roughly ⅛ inch (3 mm) is a reliable target. Patch small tears with a scrap and press gently to seal.

Tips

For the most even rounds, roll the dough between two lightly floured sheets of parchment. This reduces sticking and limits how much extra flour gets worked in. If the dough sticks, lift it carefully and dust the surface lightly; avoid repeatedly coating it in flour, which can dry and toughen the finished pastry.

Keep a small bowl of water nearby for sealing filled empanadas, but use only a thin line along the edge. Too much water can make the rim slippery and weak. Press the edges firmly with your fingers, then crimp with a fork or fold them into a rope-like edge. If you are making a batch with different fillings, mark each shape or crimp differently so you can tell them apart after cooking.

For a slightly more savory dough, replace the butter with the same weight of chilled lard. For a richer, more tender result, keep the butter and use the egg as written. If you want a plainer pastry, omit the vinegar and replace it with cold water. These are texture and flavor choices rather than strict rules; many empanada doughs use different fats, liquids and seasonings.

Work in a cool room when possible, especially if the dough will be rolled in several batches. If you are making the dough in advance, label the package with the date. Refrigerate it within 2 hours of preparation and keep it covered; use refrigerated dough within 2 days for best handling. Freeze extra dough rather than leaving it at room temperature for extended storage.

Troubleshooting

The dough crumbles and will not hold together: It is probably too dry or has not been pressed together enough. Sprinkle cold water over it 1 teaspoon (5 ml) at a time, then press and fold gently. Give it a few moments after each addition so the flour can absorb the moisture. Avoid pouring in a large splash, which can make one section gummy while the rest stays dry.

The dough is sticky: Chill it for 15 to 20 minutes before rolling. If it remains tacky, dust the counter and pin with a small amount of flour. Add flour sparingly; a little surface flour is easier to manage than mixing a large amount into the dough, which changes its texture.

The dough keeps shrinking back: It may be too warm, or it may need more time for the gluten to relax. Cover it and refrigerate for 15 minutes, then roll with gentle strokes rather than pulling it outward. Letting it rest briefly between rolling and cutting can help if it still contracts.

The dough cracks at the edges: If the cracks are small, press them together with your fingertips. If the whole round is breaking, it may be too cold or too dry. Let it warm for a few minutes; if it still crumbles, work in a few drops of cold water and rest it again. Do not force a very cold disc through the rolling pin.

The rounds stick together in a stack: Separate them gently and place parchment or wax paper between each one. If they have become warm and soft, chill the stack briefly before pulling the rounds apart. Keep them covered so the edges do not dry while you assemble the empanadas.

Frequently Asked Questions

How many empanadas does this dough make?
This batch makes 10 rounds about 6 inches (15 cm) across, suitable for 10 medium empanadas. The exact number can change if you cut smaller or larger rounds or if you reroll scraps more than once.

Can I make empanada dough without an egg?
Yes. Leave out the egg and add cold water gradually until the dough holds together; you may need a little more than the listed amount. The result will be less rich and may be slightly less tender, so add only enough water to make a workable dough.

Can I use a food processor?
Yes. Pulse the flour and salt briefly, add the cold butter and pulse until pea-size pieces remain, then drizzle in the egg mixture while pulsing just until clumps form. Finish bringing it together by hand. Running the processor continuously can overwork the dough and soften the butter.

Can I freeze the dough?
Yes. Wrap each disc tightly, place it in a freezer-safe bag or container, and freeze for up to 2 months for good quality. Thaw it overnight in the refrigerator, then let it sit briefly at room temperature if it is too firm to roll. Do not thaw it for hours on the counter.

Can I freeze cut rounds instead of a dough disc?
Yes. Place parchment between the rounds and seal them in a freezer-safe container. Thaw them covered in the refrigerator so moisture does not dry out the edges. If a round cracks while separating, let it soften slightly and press the crack together before filling.

Why does the recipe use vinegar?
Vinegar adds a mild tang and contributes to a dough that is easy to handle, but its flavor is subtle. It is not essential: replace it with the same volume of cold water if needed. Different regional and household recipes use different combinations, so the dough can be adjusted to suit the filling and preferred texture.

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