Empanada Dough Recipe

How to make it

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• Gather the ingredients.
• Sift the flour into a bowl. Stir in the salt and sugar.
• Cut the lard or shortening and butter into the flour mixture with a pastry cutter or with 2 butter knives until fairly well blended.
• Whisk the egg yolks with 3/4 cup water.
• Stir in 1/2 cup of the water-egg mixture, a little bit at a time, until the dough starts to come together smoothly, adding more as needed.
• Keep kneading the dough, adding more of the water-egg mixture as needed (you may need a few tablespoons extra of water), until the dough is smooth.
• The dough will seem a bit shaggy until it has thoroughly chilled.
• Cover the dough with plastic wrap and refrigerate for about 1 hour.
• When ready to use, the dough should be soft and smooth, not elastic.
• If you poke the dough with your finger, the indentation should remain.
• Turn the dough out onto a floured surface and roll into desired thickness before cutting.
• Use in your desired recipe and enjoy.
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• How to Store and Freeze
• If you decide you'd like to make the dough in advance, it can be kept wrapped in the refrigerator for up to two days.
• You can freeze empanada dough, tightly wrapped, for up to three months. Defrost in the fridge overnight before rolling out and using.
• You can also freeze unbaked filled empanadas.
• Place on a baking sheet and freeze until solid.
• Transfer to a zip-top freezer bag and use within two months.
• Bake from frozen, adding a few minutes to the bake time.
• Don't fry frozen empanadas.
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• Recipe Tips
• Seal the empanadas tightly to make sure they don't leak in the oven.
• To keep fried empanadas crispy, let them drain over a cooling rack set on a baking sheet, which allows the air to circulate around all sides, preventing sogginess.
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• Recipe Variations
• If you are going to fry the empanadas, omit the egg yolk and roll the dough out slightly thinner (less than 1/4 inch in thick).
• We recommend using 1 teaspoon of salt for sweet empanadas and 1 1/2 teaspoons for savory, or to taste.
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• What Can You Substitute for Empanada Dough?
• If you're looking for a shortcut, store-bought pie dough can be used to make empanadas.
• You may need to roll the dough out slightly thinner—it will produce a flakier result than typical empanada dough and is better for baking than frying.
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• Helpful Links
• How to Make and Use Empanada Dough
• https://www.thespruceeats.com/empanada-dough-recipe-p2-2342570
• 9 Different Ways to Make Empanadas
• https://www.thespruceeats.com/how-to-make-empanadas-2137780
• Filling and Shaping Empanadas for Baking
• https://www.thespruceeats.com/how-to-fill-and-shape-empanadas-3029745