Empanada dough is the foundation of every great empanada. While fillings may vary by region and recipe, the dough determines how an empanada looks, feels, and tastes from the first crisp bite to the final flaky layer. A well-made empanada dough should be flexible enough to fold without cracking, strong enough to hold rich fillings, and balanced in texture so it can be baked or fried without becoming tough or greasy.
Whether you are making empanadas at home, running a bakery, or developing a food brand, understanding empanada dough is essential. This guide explains what empanada dough is made of, the different types of dough, how to achieve the right texture, and common mistakes to avoid.
- How to Make Empanadas (Easy Step-by-Step Guide for Beginners)
- Types of Empanadas Explained: Savory, Sweet & Bakery-Style Varieties
What Is Empanada Dough?
Empanada dough is a simple pastry dough used to encase savory or sweet fillings. It is rolled thin, filled, folded, and sealed before being baked or fried. Unlike flaky pie dough or laminated pastry, empanada dough is designed to be durable, pliable, and flavorful without overpowering the filling.
Traditional empanada dough recipes vary by country, but most are based on a combination of flour, fat, liquid, and salt. The balance of these ingredients determines whether the dough is crisp, tender, flaky, or chewy.
Basic Ingredients in Empanada Dough
Flour
All-purpose flour is the most commonly used flour for empanada dough. It provides the right balance of structure and tenderness. Some regional recipes use bread flour for extra strength or pastry flour for a more delicate crust.
Fat
Fat is what gives empanada dough richness and texture. Common options include:
- Butter (adds flavor and flakiness)
- Lard (traditional, tender, and crisp)
- Vegetable shortening (neutral flavor, stable texture)
- Oil (used in some baked empanada doughs for flexibility)
The choice of fat significantly affects the final result.
Liquid
Liquids hydrate the flour and bind the dough together. Water, milk, or broth may be used depending on the recipe. Milk adds softness and color, while broth can enhance savory flavor.
Salt
Salt enhances flavor and strengthens gluten structure. Even small amounts make a noticeable difference in taste.
Types of Empanada Dough
Traditional Empanada Dough
Traditional empanada dough is made with flour, fat (often lard or butter), water, and salt. It produces a sturdy yet tender crust that works well for both baked and fried empanadas. This dough is widely used across Latin America and Spain.
Baked Empanada Dough
Baked empanada dough is usually lighter and slightly softer than fried dough. It often contains butter or oil and sometimes milk or eggs to encourage browning in the oven. This type of dough is ideal for empanadas served in bakeries or cafés.
Fried Empanada Dough
Fried empanada dough is designed to withstand hot oil. It typically contains more fat and slightly less moisture, creating a crisp exterior while remaining tender inside. Proper sealing is especially important to prevent oil absorption.
Whole Wheat or Alternative Doughs
Whole wheat empanada dough uses whole grain flour for added fiber and a nutty flavor. Gluten-free and plant-based variations are also common, using alternative flours such as corn, rice, or cassava. These doughs often require binders or extra hydration to maintain flexibility.
How Empanada Dough Texture Should Feel
Perfect empanada dough should feel:
- Smooth, not sticky
- Soft but not fragile
- Elastic enough to roll thin
- Resistant to tearing when folded
If the dough cracks easily, it is too dry. If it shrinks back when rolled, it has too much gluten or needs more resting time.
How to Make Empanada Dough (Step-by-Step)
Making empanada dough at home or in a commercial kitchen is straightforward, but precision matters. The goal is a dough that is flexible, smooth, and strong enough to hold fillings without cracking or leaking.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ cup butter, lard, or shortening (cold or melted, depending on style)
- ¾ cup water or milk (room temperature)
Step 1: Mix Dry Ingredients
In a large bowl, combine the flour and salt. Mixing evenly at this stage ensures consistent seasoning throughout the dough.
Step 2: Add the Fat
Cut in cold fat for a slightly flaky texture, or mix in melted fat for a smoother, more pliable dough. Use your hands or a pastry cutter until the mixture resembles coarse crumbs.
Step 3: Add Liquid Gradually
Slowly add water or milk while mixing until the dough comes together. The dough should feel soft but not sticky. Avoid adding too much liquid at once.
Step 4: Knead Lightly
Knead the dough briefly—just until smooth. Over-kneading will develop too much gluten and result in tough empanadas.
Step 5: Rest the Dough
Cover and let the dough rest for at least 30 minutes. Resting relaxes the gluten, making the dough easier to roll and fold without shrinking or cracking.
Step 6: Roll and Cut
Roll the dough on a lightly floured surface to about â…› inch thickness. Cut into circles using a cutter or bowl, ready for filling.
This basic empanada dough works well for both baking and frying and can be adjusted with butter, oil, or lard depending on the desired texture and cooking method.
Tips for Making the Best Empanada Dough
Let the Dough Rest
Resting allows gluten to relax and moisture to distribute evenly. A rested dough is easier to roll and less likely to crack.
Roll Evenly
Uneven dough thickness can cause weak spots that leak filling or absorb oil during frying. Aim for consistent thickness across the entire disc.
Do Not Overfill
Even the best empanada dough cannot compensate for overfilling. Too much filling stretches the dough and weakens the seal.
Seal Properly
Press edges firmly and use a traditional fold or fork crimp. A strong seal prevents filling leaks and maintains shape during cooking.
Common Empanada Dough Mistakes
- Dough cracking: Not enough moisture or fat
- Tough texture: Overworked dough or too much flour
- Greasy empanadas: Oil too cool or poor sealing
- Pale baked empanadas: Lack of fat or egg wash
Understanding these issues helps improve consistency, especially in commercial kitchens.
Empanada Dough for Commercial Use
For bakeries and food businesses, empanada dough must be consistent, scalable, and easy to handle. Commercial operations often prepare dough in bulk or source pre-made dough discs to save time and control labor costs.
Key considerations include:
- Shelf life and storage
- Dough elasticity for high-speed production
- Compatibility with filling moisture levels
- Performance during transport and reheating
Choosing the right dough formulation directly affects product quality and customer satisfaction.
Empanada Dough and Packaging Considerations
Once empanadas are cooked, the dough continues to interact with heat, steam, and oil. Proper packaging helps preserve the texture of the dough by:
- Allowing steam to escape
- Preventing oil leakage
- Protecting the crust from crushing
Greaseproof paper bags, vented boxes, or foil-lined packaging are commonly used depending on whether empanadas are served hot, displayed, or delivered.
GET A FREE SAMPLE FOR Empanada Dough!
Conclusion
Empanada dough is more than just a wrapper, it is a structural and sensory foundation that defines the empanada experience. From ingredient selection and dough type to texture control and handling techniques, every decision affects the final product.
By understanding how empanada dough works and how to adapt it for baking, frying, or commercial production, cooks and food businesses can deliver empanadas that are consistently flavorful, visually appealing, and satisfying from the first bite to the last.
