Homemade Baked Empanada Dough
A versatile pastry staple widely enjoyed across South America and Southern Europe. Naturally vegetarian-friendly, this simple dough yields an incredibly tender, flaky crust when baked. It pairs perfectly with savory meat fillings, spiced vegetables, or melted cheese for a satisfying starter or snack.
By admin
Ingredients
Dough
Assembly & Glaze
Method
Prepare the Dough
Combine plain flour and salt in a food processor or a large mixing bowl.
Add the unsalted butter, egg, and liquid gradually, pulsing or mixing by hand until small clumps of smooth dough form.
Gather the mixture, shape it into two large discs, wrap tightly, and rest in the refrigerator if not using immediately.
Roll and Cut
Roll out the dough into a thin layer using a rolling pin on a lightly floured surface.
Cut out circular discs using a round cutter, small plate, or cup to your desired size.
Assemble and Bake
Brush the edges of each disc with egg white to ensure a tight seal before adding your preferred filling.
Fold over, crimp the edges with a fork or twist with your fingers, and chill the assembled empanadas in the fridge for 30 mins to prevent bursting.
Preheat the oven to {{200|°C}}, brush the tops with beaten egg yolk for a golden finish, and bake for 20-25 minutes until crisp and beautifully browned.
Chef's Notes
Can be made ahead and stored in the refrigerator for 1 to 2 days, or frozen for later use.