Why You’ll Love these Flaky Homemade Empanadas
Whether you’re new to empanadas or a seasoned pro, I’m convinced you’ll fall head over heels for this homemade dough recipe. The buttery, flaky texture absolutely transforms whatever filling you choose to stuff inside. Trust me, there’s something magical about biting through those delicate, golden-brown layers that store-bought versions just can’t match.
What makes this dough special? It’s the perfect balance of tender and sturdy – strong enough to hold your fillings without tearing, yet delicate enough to shatter beautifully with each bite.
No soggy bottoms here, just perfectly crisp, blistered pastry that’ll make you wonder why you ever settled for less.
What Ingredients are in Flaky Homemade Empanadas?
Creating your own empanada dough might sound intimidating at first, but I promise it’s actually quite simple and requires just a handful of pantry staples.
The beauty of homemade empanada dough is in its rich, buttery flavor and that unmistakable flaky texture that cradles your filling so perfectly. Once you make it from scratch, you’ll understand why it’s worth the small extra effort compared to store-bought alternatives.
- 2 cups all-purpose flour
- 1/3 cup lard
- 1 teaspoon table salt
- 1/2 cup ice water
- Egg wash (for assembly)
When selecting ingredients for your empanada dough, the quality really does matter. The lard is particularly important as it creates those gorgeous flaky layers we’re after, though you could substitute with vegetable shortening if needed.
Make sure your water is ice-cold—this helps prevent the fat from melting too quickly, which is essential for achieving that perfect texture.
And while not listed in the main ingredients, don’t forget to prepare an egg wash for that beautiful golden finish. Just beat an egg with a splash of water and brush it on before baking.
How to Make these Flaky Homemade Empanadas
Let’s dive right into making this empanada dough – honestly, it’s one of those deceptively simple recipes that makes people think you’ve spent hours in the kitchen.
First, grab a large bowl and mix together 2 cups of all-purpose flour and 1 teaspoon of table salt. This is where the magic begins. Now, add 1/3 cup of lard and use your fingertips (not your whole hands) to rub it into the flour mixture. You’re looking for a texture that resembles little pea-sized pebbles – don’t overwork it or you’ll lose that flakiness we’re after.
When you’ve got that pebbly texture, pour in 1/2 cup of ice water. And I do mean ice water – warm water is the enemy of flaky pastry, trust me on this. Mix until just combined; this isn’t bread dough, so no kneading required.
Once your dough comes together, press it into a 6-inch disk (roughly the size of a small plate), wrap it in plastic, and pop it in the refrigerator for at least an hour. This resting period isn’t optional – it relaxes the gluten and firms up the fat, which is essential for those lovely flaky layers.
When you’re ready to make your empanadas, preheat your oven to 400 degrees and take out your chilled dough. Cut it into four equal pieces, then roll each piece on a floured surface until it’s about 1/8-inch thick. From each quarter of dough, you should be able to cut six 4-inch rounds.
No fancy pastry cutter? No problem. A sharp paring knife works just fine – sometimes the rustic look is even more appealing, isn’t it?
The assembly is where you can get creative. Place a small amount of your favorite cold filling in the center of each round (cold is important – hot filling will melt your dough before baking), brush the edges with egg wash, then fold into a half-moon shape. Consider using a high end soup maker for creating smooth, perfectly textured fillings that will complement your flaky dough beautifully.
For the crimping, you’ve got options. Go decorative with a fancy fold pattern around the edges, or keep it simple by pressing with the tines of a fork. Either way, arrange your assembled empanadas on a parchment-lined baking sheet and bake in your preheated oven for 20-25 minutes.
You’re looking for a beautifully blistered, well-browned crust that’s just begging to be bitten into. The contrast between the crunchy, flaky exterior and the savory filling inside? That’s what cooking is all about.
If you’re planning to make soup fillings for your empanadas, investing in premium soup equipment will elevate your recipes with richer, more complex flavors.
Flaky Homemade Empanadas Substitutions and Variations
Now that you’ve mastered the basic empanada dough recipe, you might be wondering about possible tweaks and alternatives.
I’m happy to share some simple substitutions that work beautifully.
If lard isn’t your thing, butter works wonderfully—just make sure it’s very cold. Vegetable shortening is another solid option for vegetarians.
Want a healthier twist? Try olive oil, though your dough won’t be quite as flaky.
For gluten-free empanadas, a one-to-one gluten-free flour blend usually works, but you might need to add a touch more water.
And don’t be afraid to spice up the dough with herbs or spices that complement your filling!
What to Serve with Flaky Homemade Empanadas
The perfect accompaniment can elevate your freshly baked empanadas from merely delicious to absolutely unforgettable.
I love pairing these flaky pastries with a zesty chimichurri sauce that cuts through their richness, or a cooling cilantro-lime crema for dipping. Not in the mood for sauce? A simple side salad with bright vinaigrette works wonders.
For a complete meal, consider serving your empanadas alongside Latin-inspired rice, beans, or grilled vegetables.
And don’t forget the drinks! A crisp lager, sparkling water with lime, or even a fruity sangria makes the perfect beverage companion. The contrast of temperatures and flavors? Pure magic on your palate.
Final Thoughts
After mastering this empanada dough recipe, you’ll wonder why you ever purchased pre-made versions from the store.
The magic happens in the balance of simple ingredients—flour, lard, salt, and water—working together to create that perfect flaky texture that cradles your fillings.
I’m convinced that the secret lies in keeping everything cold and handling the dough with a light touch.
Maybe it takes a bit more time than grabbing a package from the freezer section, but isn’t that what cooking’s about? Creating something exceptional with your own hands.
Just like with baked sweet potatoes, patience during the preparation process rewards you with incredibly delicious results.
The traditional method of combining thin rolled “ojadre” with smaller pinched portions creates that distinctive texture that makes authentic empanadas so irresistible.
Give yourself this gift of homemade perfection, and watch your family’s faces light up.
