Empanada Dough: The Best 4-Ingredient Recipe

Did you know that over 75% of home cooks feel intimidated by making dough from scratch? There’s a common belief that a perfect, flaky crust requires a long list of complicated ingredients and professional-level skill. But what if I told you that the secret to the most incredible empanadas has been hiding in your pantry all along? Forget everything you thought you knew about homemade pastries. Today, we’re throwing the rulebook out the window and diving into the ultimate guide for creating the perfect empanada dough with just four simple ingredients. This isn’t just another recipe; it’s a game-changer that will transform your kitchen confidence and have you crafting authentic, golden-brown empanadas like a pro. Get ready to discover why simplicity truly is the ultimate sophistication.

Ingredients List

The beauty of this recipe lies in its stunning simplicity. Each ingredient plays a crucial role, and with such a short list, quality matters. Here’s what you’ll need to create this foundational empanada dough:

• 3 cups (360g) All-Purpose Flour, plus extra for dusting: This is the backbone of our dough. For a slightly more tender crust, you can substitute 1 cup of the all-purpose flour with pastry flour.
• 1 teaspoon Salt: Don’t underestimate the power of salt! It’s not just for flavor; it strengthens the gluten structure, giving the dough a better texture.
• 1 cup (2 sticks or 226g) Unsalted Butter, cold and cubed: This is the magic ingredient for flakiness. The cold butter creates steam pockets as it melts in the oven, leading to those desirable, separate layers. For a dairy-free version, high-quality vegetable shortening can be used, though the flavor will be more neutral.
• 1 large Egg: The egg acts as a binder, adds richness, and contributes to the beautiful golden color of the baked dough.
• ¼ to ½ cup (60-120ml) Ice Water: The key word here is ice cold. Cold water ensures the butter remains in solid pieces within the dough, which is non-negotiable for achieving a flaky texture.

Timing

One of the biggest advantages of this simple empanada dough recipe is its efficiency. Unlike many from-scratch doughs that require lengthy resting periods, this one is remarkably quick.

• Preparation Time: 15 minutes
• Chilling Time: 30 minutes (minimum)
• Total Time: 45 minutes (plus filling and baking time)

This total time is approximately 50% faster than many traditional recipes that involve a yeast leavener or complex laminating processes. This means you can go from zero to ready-to-fill in less than an hour!

Best Tools For Best Snack From Amazon:

• Large mixing bowl
• Sourdough starter
• Whisk
• Pastry cutter
• Spatula
• Plastic wrap
• Round cutter

Step-by-Step Instructions

Follow these steps carefully, and you’ll be rewarded with a dough that is a joy to work with.

Step 1: Combine the Dry Ingredients

In a large mixing bowl, whisk together the 3 cups of flour and 1 teaspoon of salt. This initial whisking aerates the flour and ensures the salt is evenly distributed, preventing any bland spots in your final empanada dough.

Step 2: Cut in the Butter

Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or even your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Pro Tip: The visible chunks of butter are what will create flakiness, so don’t overwork it into a fine meal!

Step 3: Incorporate the Egg

Create a small well in the center of your flour-butter mixture. Crack the egg into the well. Use a fork to gently beat the egg and then gradually incorporate the surrounding dry ingredients until a shaggy dough begins to form.

Step 4: Add Ice Water Gradually

Now, it’s time to bring the dough together. Start by adding ¼ cup of ice water. Mix gently with a spatula or your hands. The dough should just hold together when pinched. If it’s still too dry, add more water, one tablespoon at a time. Be patient; you may not need the full ½ cup. The goal is a dough that is not sticky but is cohesive.

Step 5: Form and Chill the Dough

Turn the dough out onto a lightly floured surface and gently knead it just 3-4 times to form a smooth ball. Avoid over-kneading! Flatten the ball into a thick disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling step is non-negotiable—it relaxes the gluten and re-solidifies the butter, making the dough easy to roll and ensuring it bakes up flaky, not tough.

Step 6: Roll and Shape

Once chilled, place your disk of empanada dough on a floured surface. Using a rolling pin, roll it out to about ⅛-inch thickness. Use a round cutter (a bowl about 5-6 inches in diameter works perfectly) to cut out circles. Re-roll the scraps to use all the dough. Now, you’re ready to fill, seal, and bake!

Nutritional Information

Understanding what goes into your food is key. This nutritional data is an estimate for one serving of the dough (assuming the recipe yields 12 empanada shells).

Note: Final nutritional values will vary based on the specific ingredients you use and the size of your empanadas.

Healthier Alternatives for the Recipe

This versatile empanada dough recipe is a fantastic canvas for dietary adaptations. Here are a few simple swaps to meet your needs:

• For Whole Grains: Substitute half or all of the all-purpose flour with whole wheat flour. Keep in mind that whole wheat flour absorbs more liquid, so you may need to add an extra tablespoon or two of water.
• For a Gluten-Free Version: Use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. The texture will be slightly more delicate, but it works wonderfully.
• For a Vegan Version: Replace the butter with cold, solid coconut oil or vegan butter sticks. Substitute the egg with a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes). The dough might be a bit more crumbly, so handle it gently.

Serving Suggestions

Your perfect empanada dough is now a blank slate for endless culinary creativity. Here are some of my favorite ways to serve them:

• The Classic Trio: Create a sampler platter with three fillings: savory ground beef (Picadillo), cheesy chicken, and spinach and feta. It’s a guaranteed crowd-pleaser.
• Breakfast Empanadas: Fill with scrambled eggs, cheese, and crumbled sausage for a portable breakfast.
• Dessert Empanadas: After baking, dust empanadas filled with dulce de leche or apple pie filling with powdered sugar and cinnamon.
• The Perfect Dip: Serve your hot empanadas with a side of chimichurri sauce, a creamy cilantro-lime crema, or a spicy salsa for dipping.

Common Mistakes to Avoid

After testing this recipe countless times, I’ve identified the key pitfalls that can trip up even experienced cooks. Avoid these to ensure success:

1. Using Warm Butter: This is the #1 reason for a tough, non-flaky dough. Your butter must be cold straight from the fridge.
2. Overworking the Dough: Kneading the dough like bread will develop too much gluten, leading to a tough crust. Handle it as little as possible.
3. Skipping the Chill Time: Rushing this step will result in a dough that is difficult to roll out and shrinks during baking. The 30-minute rest is a crucial investment.
4. Adding Too Much Flour When Rolling: Dust your surface and rolling pin lightly. Excess flour incorporated during rolling can make the dough dry.

Storing Tips for the Recipe

This empanada dough is fantastic for make-ahead meals.

• Refrigeration: The wrapped dough disk can be stored in the fridge for up to 2 days.
• Freezing for Later: You can freeze the dough disk for up to 3 months. Thaw it overnight in the refrigerator before using. You can also freeze the filled, uncooked empanadas on a baking sheet and then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
• Storing Cooked Empanadas: Leftover cooked empanadas can be stored in an airtight container in the fridge for 3-4 days. Reheat in an oven or toaster oven to restore crispiness.

Conclusion

This 4-ingredient empanada dough recipe proves that incredible flavor and texture come from simplicity. With just flour, butter, an egg, and salt, you can create a versatile, flaky crust perfect for any filling. Remember to keep ingredients cold, avoid overworking the dough, and always let it chill. This foolproof method will become your go-to for easy, impressive meals. I can’t wait for you to try it! Share your creations and feedback in the comments below, and don’t forget to subscribe for more simple, delicious recipes delivered straight to your inbox.

FAQs

Q1: Can I make this empanada dough in a food processor?
Absolutely! It’s a great way to keep the butter cold. Pulse the flour and salt to combine. Add the cold butter and pulse until crumbly. Add the egg and pulse, then drizzle in the ice water while pulsing until the dough just comes together.

Q2: My dough is too sticky. What should I do?
If the dough is sticky after adding the water, simply sprinkle a little more flour onto it and gently knead it in until it’s no longer tacky. Remember, it’s easier to add flour than to add water, so always add water gradually.

Q3: Why did my empanada dough turn out tough?
This is almost always due to over-kneading or using warm butter. The gluten in the flour was over-developed. Next time, handle the dough as little as possible and ensure all your ingredients are cold.

Q4: Can I use this dough for baking and frying?
Yes! This versatile empanada dough works beautifully for both methods. For baking, you’ll get a flaky, pastry-like crust. For frying, you’ll achieve a crispy, golden-brown shell. Both are delicious!

Q5: How thin should I roll out the dough?
Aim for about ⅛-inch thickness. If it’s too thick, the crust will be doughy and bready. If it’s too thin, it might tear when you add the filling or leak during cooking.

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