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.


Cornmeal All-purpose flour Chicken bullion Baking powder Egg Unsalted butter Oil Water

Add cornmeal to a food processor and pulse for 30 seconds to make the cornmeal texture finer.

Add flour, bullion, and baking powder to the food processor and pulse to mix the ingredients.

Pulse flour mixture until crumbly. With the processor running, add ¼—½ cup of water so 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.

Add  your favorite filling.

Use fork tines to seal the edges of the empanadas.

Fry until golden

Or brush the tops with egg wash and bake instead!

Serve  with Chimichurri Sauce.