3-Step Flaky Empanada Dough Recipe

4.89 from 9 votes

Flaky tender empanada dough using all-purpose flour and cornmeal.

Prep Time5

Resting time1

Total Time1

Course: Other

Cuisine: Spanish

Servings: empanadas

Calories: 61kcal

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.

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.