Baked Empanada Dough

Quick Info

Prep: 15m | Cook: 18–25m | Yield: 12–15 medium or 20–25 small discs

🛒 Ingredients

• 3 cups all-purpose flour
• 1/4 to 1/2 tsp salt
• 6 oz (1 1/2 sticks) unsalted butter
• 1 large egg
• 1/4 to 1/2 cup water or milk (as needed for a smooth dough)
• 1 egg (for egg wash, optional)

---

🍳 Equipment

• Food processor (or mixing bowl)
• Rolling pin (or tortilla press)
• Round cookie cutter or small plate
• Baking sheet & parchment paper
• Pastry brush

---

📋 Instructions

1. Mix flour and salt together in a food processor.
2. Add the butter and pulse until crumbly.
3. Add the egg and gradually add water (or milk) in small increments while pulsing until a cohesive, clumpy dough forms. (Alternatively, mix and knead by hand).
4. Divide the dough into 2 large balls and flatten slightly into disks. Use immediately or wrap and refrigerate for up to 2 days.
5. Roll out dough into a thin sheet on a lightly floured surface and cut into round discs.
6. Spoon filling onto the center of each disc, fold over, and crimp/seal edges using fingers, a fork, or a pastry curl (repulgue).
7. Refrigerate assembled empanadas for at least 30 minutes before baking to help seal edges and prevent leaks.
8. Brush tops with whisked egg wash for a golden finish.
9. Bake at 375°F–400°F (190°C–200°C) for 18–25 minutes until golden brown.

---

💡 Notes & Variations

• If the dough edges are difficult to seal, brush lightly with egg white to act as glue.
• Uncooked dough discs can be stacked between parchment paper and frozen for later use.