The Perfect Empanada Dough: A Foolproof Recipe and Chef’s Tips

At Foodkly, we believe in creating lasting memories through delicious food. Few dishes achieve this quite like empanadas. These delightful turnovers, filled with savory or sweet ingredients, are a global treasure. But what truly elevates an empanada is its crust – flaky, golden, and bursting with flavor.

Today, we’ll share a foolproof recipe for empanada dough along with valuable chef’s tips to guarantee success. With this guide, you’ll be crafting restaurant-quality empanadas in no time, ready to impress your loved ones.

Why Make Your Own Dough?

While store-bought dough can be convenient, there’s a magic to creating your own. Freshly made dough boasts superior flavor and texture. You control the ingredients, ensuring quality and freshness. Plus, the process is surprisingly therapeutic – a form of culinary meditation that adds a personal touch to your empanadas.

Empanada Dough 101

Empanada dough typically features all-purpose flour, salt, fat (usually butter), and a binder (water or egg). The secret lies in achieving a balance between flakiness and strength. Here’s a breakdown of the key ingredients:

• Flour: All-purpose flour is the workhorse here. Its moderate gluten content creates a balance between tenderness and structure.
• Salt: Salt enhances flavor and strengthens the dough’s structure.
• Fat: Butter adds richness, flavor, and contributes to flakiness. Cold butter creates pockets of steam during baking, resulting in those delightful flaky layers.
• Binder: Water or egg yolks act as a binder, holding the ingredients together. Water produces a more neutral-flavored dough, while egg yolks add richness and a slight yellow hue.

The Foodkly Empanada Dough Recipe

This recipe yields approximately 16 empanada rounds, perfect for a gathering or a satisfying meal prep session.

Ingredients:

• 4 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3 large egg yolks
• 1/3 cup ice water (additional water may be needed)

Equipment:

• Mixing bowl
• Pastry cutter or fork
• Plastic wrap
• Rolling pin
• Lightly floured surface

Instructions:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the Butter: Using a pastry cutter or your fingertips, work the cold butter cubes into the flour mixture until it resembles coarse crumbs. Aim for pea-sized pieces of butter.
3. Make a Well: Create a well in the center of the dry ingredients.
4. Incorporate the Wet Ingredients: In a separate bowl, whisk together the egg yolks and ice water. Pour this mixture into the well in the dry ingredients.
5. Mix Until Dough Forms: Using a fork, gently bring the wet ingredients into the dry ingredients until a shaggy dough begins to form.
6. Knead Briefly: Transfer the dough to a lightly floured surface and knead for just a minute or two, until the dough comes together and there are no visible streaks of flour. Avoid over-kneading, which can make the dough tough.
7. Rest and Chill: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or up to overnight. Chilling allows the gluten to relax, making the dough easier to roll out and even flakier.

Chef’s Tips for Empanada Dough Success

• Use Cold Ingredients: Cold butter is crucial for a flaky dough. The cold fat creates steam pockets during baking, resulting in those delightful layers.
• Handle the Dough Minimally: Overworking the dough develops the gluten, leading to a tough and chewy texture. Use gentle mixing and kneading techniques.
• Resting is Key: Chilling the dough allows the gluten to relax, making it easier to roll out and prevents shrinkage during baking.
• Adding Moisture: The amount of water needed can vary depending on the humidity in your environment. Add water one tablespoon at a time until the dough comes together and is slightly tacky but not sticky.
• Rolling and Shapping: When rolling out the dough, use light, even pressure. Aim for a thickness of about 1/8 inch. Flour your rolling pin and surface as needed to prevent sticking. To cut out uniform circles, use a cookie cutter or a drinking glass.
• Blind Baking (Optional): For empanadas with a particularly wet filling, you may consider blind baking the dough rounds partially before adding the filling. This helps prevent a soggy bottom crust. To blind bake, preheat your oven to 400°F (200°C). Line the dough rounds with parchment paper and fill them with fill them with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and parchment paper and continue baking for another 2-3 minutes, or until the edges are lightly golden brown.

Empanada Dough Variations:

• Vegan Empanada Dough: Substitute the butter with cold vegan butter or vegetable shortening. You may need to adjust the amount of water slightly, as vegan butter tends to contain more water than regular butter.
• Gluten-Free Empanada Dough: Use a gluten-free flour blend specifically formulated for pastries. Be aware that gluten-free doughs generally won’t be as elastic as traditional dough, so handle them with care.
• Whole Wheat Empanada Dough: Substitute half of the all-purpose flour with whole wheat flour for added fiber and a slightly nuttier flavor.

Filling Your Empanadas:

Now that you have your perfect dough, it’s time to unleash your creativity with fillings! Here are some ideas to get you started:

• Savory: Ground beef or chicken with vegetables, spiced black beans and corn, shredded cheese with chorizo, sauteed mushrooms and onions.
• Sweet: Applesauce with cinnamon, Nutella with chopped hazelnuts, sweet potato with ricotta cheese, fresh fruit fillings.

Assembling and Baking:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.
3. Use a cookie cutter or a drinking glass to cut out uniform circles from the dough.
4. Place a generous spoonful of your desired filling in the center of each dough circle.
5. Brush the edges of the dough circle with a little water or beaten egg (egg wash). This helps create a good seal.
6. Fold the dough circle over the filling to form a half-moon shape. Press the edges firmly to seal, using a fork to crimp the edges if desired.
7. Brush the tops of the empanadas with egg wash for a golden brown sheen. You can also sprinkle them with sesame seeds or flaky sea salt for added flavor and texture.
8. Bake the empanadas for 20-25 minutes, or until golden brown and cooked through. Let them cool slightly before serving.

Tips for Flawless Empanadas:

• Don’t Overfill: Too much filling can burst your empanadas during baking. Aim for a generous but manageable amount.
• Seal Properly: Ensure the edges of your empanadas are well-sealed to prevent leakage during baking.
• Vent Steam: If your filling is particularly juicy, poke a small hole in the top of each empanada before baking to allow steam to escape and prevent soggy crusts.

Conclusion:

With this comprehensive guide and our foolproof recipe, you’re well on your way to becoming an empanada pro! Remember, baking is all about experimentation and having fun. So unleash your creativity, try different fillings, and most importantly, enjoy the process of creating delicious memories with your loved ones over a plate of homemade empanadas.

Happy Baking!

Foodkly Team