Homemade Empanada Dough (Masa Para Empanadas)
Quick Info
Prep: 25m | Chill: 1h | Yield: 12–15 empanada discs
🛒 Ingredients
- 4 cups all-purpose flour
- 1 1/2 tsp salt (divided)
- 3 tbsp sugar
- 2 tbsp unsalted butter, chilled
- 3/4 cup lard (or vegetable shortening), chilled
- 2 egg yolks
- 3/4 to 1 cup cold water
🍳 Equipment
- Large mixing bowl & sifter
- Pastry cutter (or two knives)
- Whisk
- Plastic wrap
- Rolling pin & round cutter
📋 Instructions
- Sift flour into a large bowl; stir in 1 tsp salt and 3 tbsp sugar.
- Cut chilled butter and lard (or shortening) into the flour using a pastry cutter until the mixture resembles coarse crumbs.
- In a measuring cup, whisk egg yolks with 3/4 cup cold water.
- Add the egg-water mixture a little at a time (starting with 1/2 cup), mixing until dough starts to come together.
- Knead gently on a flat surface, adding extra tablespoons of water as needed until smooth (dough should feel soft, pliable, and non-sticky).
- Wrap dough tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
- Roll out dough on a lightly floured surface to 1/8” to 1/4” thickness.
- Cut into circles, fill with savory or sweet fillings, crimp edges with a fork, and bake at 375°F (190°C) for 20–25 minutes (or fry until golden).
💡 Notes & Variations
- For Fried Empanadas: Omit the egg yolk and roll the dough slightly thinner (less than 1/4 inch) for the crispiest shell.