This 3-step Flaky Empanada Dough recipe is easy to prepare and yields empanadas with a delicious flaky crust. When fried, the empanadas puff up and have a light and tender texture. If you prefer your masa empanadas thin and crispy, then baking them is the way to go. One of the ways I serve savory empanadas is with chimichurri sauce with cilantro on the side.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Have you ever tried masa empanadas? Empanadas are Spanish half-moon-shaped pastries, filled with seasoned ground beef, chicken, cheese, potatoes, and many other fillings.
You may be familiar with savory empanada recipes, but did you know that there are also sweet empanadas? Dessert empanadas can have various filings. Cinnamon apple empanadas remind me of McDonald's handheld apple pies. If you don't love those, we can't be friends.
This masa empanada dough recipe can be used for savory and sweet empanadas. The sweet filling and the salty dough complement each other nicely.
Maybe you'd rather make vegetarian empanadas? If so, this flaky empanada dough recipe is perfect for veggie empanadas as well! In my next blog post, I will be sharing a delicious vegetarian empanada filling recipe made with a mixture of shiitake mushrooms, diced potatoes, onions, garlic, and a few other yummy ingredients. You'll want to come back for that recipe, I promise it's worth it!
Jump to:
😍 Why This Recipe Works
- This flaky empanada dough recipe is so delicious and is a result of a lot of trial and error. It took many tries until I was satisfied. I didn't want to settle for so-so results and I'm so glad I didn't!
- Sometimes people use pie crust to make empanadas. I'm not going to judge them, but if you want more authentic-tasting empanadas, adding masa (corn flour) to the dough ingredients makes a big difference.
- My masa dough recipe comes together beautifully in a food processor, which means cleanup is a breeze. The tasty empanadas can either be fried or baked.
- This flaky 3-step masa empanada dough recipe will yield 17 average-sized pastries.
🛒 What You Need For This Recipe
🔖 Ingredients & Substitutions
- Flour: I used all-purpose flour but bread flour should also work.
- Cornmeal: Cornmeal adds an extra layer of flavor and improves the texture of the dough. The trick is to grind the cornmeal into a fine texture first. If you don't have cornmeal, corn flour can be substituted.
- Oil/Butter: Although the recipe calls for avocado oil, you can substitute olive oil or vegetable oil instead. You'll also need 2 tablespoons of unsalted butter. If you only have salted butter, use less bullion or salt.
- Bullion/Salt: Chicken bullion adds even more flavor to the dough. If you don't have any on hand, use ½ teaspoon of sea salt instead.
🥟 How to Make Flaky Empanada Dough
Step 1: Add cornmeal to a food processor and pulse for 30 seconds to make the cornmeal texture finer. Add flour, bullion (or salt), and baking powder to a food processor and pulse a few seconds more to mix the ingredients.
Pro Tip: I was planning on using Masa Harina instead of cornmeal but didn't have any. I decided to substitute cornmeal instead and actually preferred it to the Masa Harina version I had made previously.
Step 2: Add butter, oil, and egg white to the food processor. Save the egg yolk to use as an egg wash to brush the finished empanadas before baking. If you'll be frying the empanadas, add the whole egg to the food processor. Pulse the flour mixture until crumbly. With the processor running, add just enough water (¼-1/2 cup) through the top shaft until the dough comes together.
Pro Tip: If the dough is too wet add one tablespoon of flour at a time until the dough is manageable. It should be smooth and not overly sticky.
Step 3: Shape the dough into a ball. There is no need to knead the dough. Wrap the empanada dough in plastic wrap and refrigerate it for about an hour. Bring the empanada dough to room temperature before filling it with your favorite filling.
Pro Tip: This empanada dough recipe can be used to prepare both savory and sweet empanadas. Just replace the chicken bullion with ½ teaspoon of sea salt and add 1 teaspoon of sugar.
🤷🏻♀️ Recipe FAQs
There are various methods that you can use to roll out the empanada dough. First, you can use a 
Once the empanada discs are filled, using a fork, press down all around the edges with fork tines to seal the empanadas completely.
Another option is to crimp the edges by pinching the dough with your hands as you go around the edge.
Finally, you may want to try an 
Empanadas are delicious whether baked or fried. The dough will definitely have a different taste and texture if fried instead of baked.
Personally, I think that fried empanadas taste the best. The empanada dough puffs up and is light, crispy, and flaky. Absolutely delicious!
However, baked empanadas are also good, and healthier. If you choose to bake the empanadas, expect the dough to be thin and crispy instead of light and airy.
Baked empanadas should be brushed with an egg wash so that they have a beautiful golden color.
Although vegetable oil can be used to fry empanadas, I prefer avocado oil. It has a high smoking point, a delicate flavor, and is healthier than vegetable oil.
The oil should be between 350-375 degrees F prior to adding the empanadas to the pan. This temperature allows for even frying and will keep the empanadas from being overly oily, which is a direct result of frying food in oil that has not come up to the correct temperature.
Fry empanadas for 1 minute per side, or until golden brown, then drain on paper towels before serving. 
To enjoy your Empanadas crispy, eat them shortly after they are fried or baked. If you plan on eating the cooked empanadas later, reheat them in a toaster oven or an air fryer.
Place the empanada on a parchment paper-lined baking sheet. Prick a few holes in the tops of the empanadas using a fork. This allows the steam to escape and helps to keep the empanadas from exploding open.
Next, brush some egg wash over the top of the empanadas. Bake on the center rack of a preheated 350-degree F oven for 25 to 30 minutes, or until golden brown in color.
👩🏼🍳 Pro Tips
- If you don't have a food processor, you can easily prepare the dough by hand. Use a coffee grinder to grind the cornmeal into a fine powder, then blend the remaining ingredients by hand.
- I like to fill the empanada dough discs while they are still on the waxed paper or plastic sheet. This method not only keeps the dough from shrinking but also makes sealing the empanadas easier. To try this method, place the filling on one half of the disc then lift it up on the plastic or paper and fold the dough over the filling. Smooth and seal the edges while the empanadas are enclosed inside the wrapping. Peel the paper/plastic back and crimp the empanadas.
- Although you can freeze the empanadas before or after they are cooked, I recommend cooking them all at once and freezing the leftovers in a freezer bag. The empanadas can then be reheated in the oven, a toaster oven, or an air fryer.
- Frying frozen empanadas will make the oil pop due to the ice crystals that form on and inside of the empanadas, so I don't recommend it.
- You can also reheat the empanadas in a microwave, however, the empanadas will be soft instead of crispy.
- Store empanadas in an air-tight container in the fridge for up to a week.
🥐 Related Recipes
If you like this flaky empanada dough recipe, check out these other great recipes!
So what will you make with this empanada dough recipe? Beef empanadas? Chicken empanadas? Or something more interesting like pulled pork empanadas or smoked brisket-filled empanadas? Tag me in your social media posts and let me see your creations!
Did you make this recipe?
📖 Recipe
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Ingredients
Equipment
Method
- Add cornmeal to a food processor and pulse for 30 seconds to make the cornmeal texture finer. Add flour, bullion (or salt), and baking powder to a food processor and pulse a few seconds more to mix the ingredients.
- Add butter, oil, and egg white to the food processor. Save the egg yolk to use as an egg wash to brush the finished empanadas before baking. If you'll be frying the empanadas, add the whole egg to the food processor. Pulse the flour mixture until crumbly. With the processor running, add just enough water (¼-½ cup) through the top shaft until the dough comes together.
- Shape the dough into a ball. There is no need to knead the dough. Wrap the empanada dough in plastic wrap and refrigerate it for about an hour. Bring the empanada dough to room temperature before filling it with your favorite filling.
Nutrition
Video
Notes
- If you don't have a food processor, you can easily prepare the dough by hand. Use a coffee grinder to grind the cornmeal into a fine powder, then blend the remaining ingredients by hand.
- If the dough is too wet add one tablespoon of flour at a time until the dough is manageable
- I like to fill the empanada dough discs while they are still on the waxed paper or plastic sheet. This method not only keeps the dough from shrinking but also makes sealing the empanadas easier. To try this method, place filling on one half of the disc then lift up on the plastic or paper and fold the dough over the filling. Smooth and seal the edges while the empanadas are enclosed inside the wrapping. Peel the paper/plastic back and crimp the empanadas.
- Although you can freeze the empanadas before or after they are cooked, I recommend cooking them all at once and freezing the leftovers in a freezer bag. The empanadas can then be reheated in the oven, a toaster oven, or an air fryer.
- Frying frozen empanadas will make the oil pop due to the ice crystals which form on and inside of the empanadas, so I don't recommend it.
- You can also reheat the empanadas in a microwave, however, the empanadas will be soft instead of crispy.
- Store empanadas in an air-tight container in the fridge for up to a week.
- This empanada dough recipe can be used to prepare both savory and sweet empanadas alike. Just replace the chicken bullion with ½ teaspoon sea salt and add 1 teaspoon of sugar.
Steve says
Hello Hilda. I made venison shank empanadas using your dough recipe. Turned out terrific ! The finished product was delishious, flakey and flavorful. Baked my empanadas at 375° for 21 mins. Will make a larger batch in the future. Thank you for your recipe.
Hilda Sterner says
Wow, Steve, that sounds amazing! I would definitely like to try that. Thanks for the review!
Teresa Evers says
I ate this vegetarian empanada yesterday because I was lucky enough to receive some from my dear friend, Hilda. I was very pleased with the taste of the vegetarian filling, the flavors all flowed nicely together. I baked the empanada, the crust was nice and light. I ate 4 which filled me up. I’m looking forward to more of her recipe for fillings as I like chicken and pork. I will be making this in my kitchen soon. Thank you HIlda.
Hilda Sterner says
Thank you, Teresa! I used some burnt ends in some of them yesterday, also tasty! burnt ends
Natalie says
How long and at what temperature do you bake these for?
Hilda Sterner says
Hi Natalie,
Thanks for your question. The info you're seeking is in the body of the post under FAQs, however, the quick answer is 350 degrees F for 25 to 30 minutes. Take care!
Hungry4Hucks says
Not sure how you come up with these fabulous creations, but this is the BEST empanada dough ever and I'm very particular about my empanadas. I'd love to see you post some yummy empanada filling recipes.
Hilda Sterner says
Thank you so much, I will get busy on that now!