Pastry for baked Argentine empanadas is a sturdy, tender wheat-flour dough that rolls thinly and seals around savory fillings without falling apart in the oven. Empanadas and their dough vary by province and household in Argentina; this butter-based version uses everyday ingredients and makes twelve round wrappers.
Ingredients
- 3 cups (375 g) all-purpose flour, spooned into the measuring cups and leveled
- 1 teaspoon (6 g) fine salt
- 8 tablespoons (113 g) unsalted butter, cold and cut into small cubes
- 1 large egg yolk (about 18 g)
- 1 teaspoon (5 ml) white vinegar, optional; it adds a slight tang and can help keep the dough tender
- 1/2 cup (120 ml) cold water, plus up to 2 tablespoons (30 ml) more if needed
- 1 tablespoon (8 g) flour, approximately, for dusting the work surface while rolling
Instructions
- Combine the dry ingredients. Whisk the flour and salt together in a large bowl so the salt is evenly distributed. Add the cold butter cubes. Use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs, with a few pieces about the size of small peas. This takes about 5 minutes. Keep the butter cool; if it starts to soften noticeably, pause and refrigerate the bowl for a few minutes.
- Add the yolk and liquid. In a small bowl or measuring cup, whisk the egg yolk, vinegar if using, and 1/2 cup (120 ml) cold water. Pour the mixture into the flour a little at a time, tossing with a fork. Stop adding liquid when the flour begins to gather into clumps. If plenty of dry flour remains at the bottom, add extra cold water 1 teaspoon (5 ml) at a time, up to the stated 2 tablespoons (30 ml). The dough should feel supple, not wet or sticky.
- Bring the dough together. Tip the mixture onto a clean work surface and gently press and fold it until it forms a cohesive ball, about 5 minutes. A few small, dry-looking seams are fine; avoid kneading it like bread, which can make the pastry tough. Divide the dough into two equal pieces, flatten each into a disk about 1 inch (2.5 cm) thick, and wrap both disks tightly.
- Chill for 45 minutes. Refrigerate the wrapped dough for at least 45 minutes. This resting time firms the butter and gives the flour time to absorb moisture, making the dough easier to roll without springing back. If chilling longer, let a disk sit at room temperature for 5 to 10 minutes before rolling if it feels very hard.
- Roll and cut the wrappers. Lightly flour the work surface. Work with one disk at a time, keeping the other chilled. Roll the dough to about 1/8 inch (3 mm) thick, turning it occasionally and adding only a light dusting of flour if it sticks. Cut twelve circles about 6 inches (15 cm) across, rerolling scraps once if needed. A bowl or plate can serve as a guide if you do not have a cutter. Stack the circles with parchment between them and keep covered until filling.
Tips
- Measure flour carefully. Scooping directly from a flour bag can pack in extra flour and leave the dough crumbly. Spoon flour into the cup and level the top, or weigh 375 g for a more consistent result. Add the final water gradually because humidity and flour brands affect how much the dough takes up.
- Keep the dough cool, not rock-hard. Cold butter helps the pastry bake up tender, but a disk straight from a very cold refrigerator may crack when rolled. Give it a few minutes on the counter, then press any edge cracks together rather than adding lots of water or flour.
- Use lard if you prefer a traditional-style fat. Replace the butter with 8 tablespoons (113 g) cold lard. Lard gives the pastry a more savory, crisp texture and less buttery flavor. Rendered lard should be cold and firm before it goes into the flour.
- Do not overwork or over-dust. Handle the dough just enough to bring it together, and use a small amount of flour for rolling. Too much kneading develops gluten and too much bench flour dries the circles, making them more likely to crack when folded and sealed.
Serving Suggestions
These wrappers are designed to hold a filling and be baked as empanadas; they are not intended to be served plain or prebaked on their own. Fill each circle with a modest amount of completely cooled filling, leaving a clear border around the edge so the dough can seal. A tablespoon or two is usually enough for a 6-inch (15 cm) round, depending on how chunky the filling is. Moisten the edge with a little water, fold the circle in half, press out air, and crimp firmly with a fork or make a traditional folded edge.
Argentine fillings vary, and common choices include seasoned beef, chicken, ham and cheese, or vegetables. Serve baked empanadas warm as a snack, lunch, or part of a larger meal, with a crisp salad, chimichurri, or a simple tomato-and-onion relish alongside. If making several fillings, keep them separate and label the trays before baking so diners can easily choose. This dough is neutral enough for many savory fillings, but its butter flavor also works well with mild cheese and vegetables.
Variations
Use a portion of whole-wheat flour: Replace up to 1/2 cup (60 g) of the all-purpose flour with whole-wheat flour. The wrappers will have a nuttier flavor and a slightly less delicate bite. They may need an extra teaspoon or two of water because whole-wheat flour absorbs more liquid; add it gradually rather than pouring it in all at once.
Make a dairy-free dough: Substitute 8 tablespoons (113 g) of cold, firm plant-based baking sticks for the butter. Choose a product made for baking rather than a soft tub spread, which can contain more water and make the dough sticky. The finished pastry will have a different flavor and may brown a little differently.
Use a less rich dough: Replace half the butter, 4 tablespoons (57 g), with 4 tablespoons (57 g) cold lard, or use all lard as described in the tips. The all-butter version has a familiar rich aroma; lard tends to produce a crisp, savory wrapper. Keep whichever fat you choose cold as you work.
Adjust the size: Cut smaller circles for appetizer-size empanadas or larger rounds for generous hand pies. Smaller wrappers need less filling and careful sealing; larger ones may need a little more rolling space. Keep the dough thickness close to 1/8 inch (3 mm) so the edges are not heavy while the center is thin enough to bake through.
Storage and Reheating
Keep unused dough wrapped and refrigerated, and return it to the refrigerator within 2 hours of mixing. It keeps well for up to 2 days. If the dough has been chilled overnight, let it stand for a few minutes until it is pliable enough to roll; do not leave it out until the butter becomes soft. Cut circles can be stacked with parchment between them, covered, and refrigerated for up to 2 days as well.
For longer storage, freeze wrapped dough disks for up to 2 months for best quality. Thaw them overnight in the refrigerator, not on the counter, and roll once pliable. You can also freeze cut circles in a parchment-layered, airtight container. Baked, filled empanadas should be refrigerated within 2 hours and are generally best within 3 to 4 days. Reheat leftovers in an oven or toaster oven until hot throughout; USDA FSIS guidance is to reheat leftovers to 165°F (74°C). The oven helps restore a crisper crust than a microwave, though a microwave is convenient when texture is less important.
Frequently Asked Questions
Can I make the dough without a food processor?
Yes. A bowl, fork, and your fingertips are all you need. Rub the cold butter into the flour gently, then stir in the liquid and press the dough together. A food processor can cut in the butter quickly, but it is easy to process too long; stop as soon as the mixture looks crumbly and add liquid by hand.
Why is my empanada dough cracking when I fold it?
It may be too cold, too dry, or rolled thinner than intended. Let it soften briefly at room temperature, and press cracks at the edge together with your fingertips. If the dough is genuinely dry and will not come together, knead in cold water a teaspoon (5 ml) at a time. Keep the rolled circles covered while you fill them so their surfaces do not dry out.
Can I make the wrappers ahead?
Yes. Refrigerate the wrapped disks or parchment-separated circles for up to 2 days, or freeze them for up to 2 months. If making circles ahead, keep them covered so they do not dry out, and separate them carefully while still cold. Bring a disk just to a rollable texture before shaping; warm, greasy dough is harder to handle.
Do I need to prebake these pastry circles?
No. This is dough for assembling filled empanadas, not a tart shell. Add cooled filling, seal the edges, and bake the assembled empanadas according to the filling recipe. Many baked empanada recipes use an oven around 400°F (200°C) until the pastry is browned, often about 20 to 25 minutes, but size, filling, and oven behavior affect the timing.
Can I use this dough for fried empanadas?
You can use it, but this version is formulated with a baked hand pie in mind, so its texture may be different from dough specifically made for frying. For fried empanadas, use a recipe that gives frying instructions and an appropriate dough, and follow its oil-temperature guidance. Do not put wet or very warm filling into the circles; it can weaken the seams whichever cooking method you use.
What if I do not have a round cutter?
Use the rim of a bowl, a small plate, or a clean lid as a template, then cut around it with a paring knife. Aim for circles about 6 inches (15 cm) wide and keep the scraps for one careful reroll. If your rounds are not perfectly circular, that is fine: the folded edge will hide small differences, as long as the border is wide enough to seal.
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