Dough for Empandas

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Empanadas are a type of pastry that are popular in Latin American cuisine. The dough for empanadas can vary depending on the region and the recipe, but here is a basic recipe for empanada dough:


  • 3 cups all-purpose flour
  • 1 tsp. salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 1 egg
  • 1/2 cup cold water
  • 1 tbsp. white vinegar


  1. In a large mixing bowl, whisk together the flour and salt.

  2. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs.

  3. In a separate bowl, beat the egg lightly and then add the water and vinegar.

  4. Pour the wet ingredients into the dry ingredients and stir until a dough forms.

  5. Knead the dough on a floured surface for a few minutes until it is smooth and elastic.

  6. Form the dough into a ball and wrap it in plastic wrap. Refrigerate the dough for at least 30 minutes before using.

  7. Roll out the dough on a floured surface to your desired thickness. Use a round cutter or a bowl to cut out circles for the empanadas.

  8. Fill the empanadas with your desired filling, leaving a small border around the edge of the dough.

  9. Fold the dough over to create a half-moon shape and press the edges together to seal.

  10. Bake the empanadas in a preheated oven at 375°F (190°C) for 20-25 minutes, or until they are golden brown.

Note: This recipe makes enough dough for about 12-15 empanadas, depending on the size. You can also freeze the dough for later use by wrapping it tightly in plastic wrap and storing it in an airtight container in the freezer.

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