This basic dough can be filled with Empanada Pork Filling, then fried or baked.

lola

Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
24
Yield:
24 empanadas
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the 2 cups flour, salt, and sugar in a bowl until evenly blended; make a well in the center of the mixture. Whisk the egg yolk and water together in a small bowl until smooth; pour into the well and mix to form a stiff dough. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.

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  • Roll the dough with a rolling pin until thin, sprinkling with flour to prevent from sticking. Brush with melted butter and roll it like a jelly roll. Cut with a sharp knife into 1 1/2-inch slices. Roll each piece into a circle and fill with about 1 tablespoon filling. Fold over into half moons and seal.

Editor's Note

Try lola's recipe for Empanada Pork Filling to make Filipino-style empanadas.

If baking the filled empanadas, brush the top of each with beaten egg white just before baking at 350 degrees F (175 degrees C) until golden brown, about 30 minutes.

Nutrition Facts

62 calories; protein 1.3g 3% DV; carbohydrates 11.2g 4% DV; fat 1.3g 2% DV; cholesterol 11.1mg 4% DV; sodium 56mg 2% DV. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/28/2010
I decreased the sugar to about a tbs. and ended up adding some more water to make the dough pliable. My empanadas turned out well. Make sure and roll your dough out well so they aren't too thick. Thanks! Read More
(102)

Most helpful critical review

Rating: 3 stars
03/29/2010
Good texture, but much too sweet. Would be good for banana empanadas. Read More
(43)
45 Ratings
  • 5 star values: 15
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 6
  • 1 star values: 6
Rating: 4 stars
04/28/2010
I decreased the sugar to about a tbs. and ended up adding some more water to make the dough pliable. My empanadas turned out well. Make sure and roll your dough out well so they aren't too thick. Thanks! Read More
(102)
Rating: 4 stars
01/13/2011
We blend 1T butter with 6T shortening with 2 knives then follow these directions. Our filling was a mixture of shredded chicken breasts onions hard boiled eggs green olives cumin chili powder chicken bouillon powder bay leaf paprika. Topped with sour cream and salsa. Read More
(66)
Rating: 3 stars
03/29/2010
Good texture, but much too sweet. Would be good for banana empanadas. Read More
(43)
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Rating: 5 stars
02/23/2015
I tweaked it a fair bit so the rating is for my revised version. Reading the other reviews was very helpful. I reduced the sugar to 1 tablespoon to counter the complaint that the dough was too sweet. To counter the complaint that it was too dry I cut in about 6 tablespoons of lard and 2 of butter to the dry mixture. Then I mixed in the water and egg yolk. The dough needed to have a lot of flour added before it was workable. It baked into a light flaky crust. Read More
(15)
Rating: 5 stars
03/01/2015
This recipe is by far the best and has sent my mouth back to my younger days! I've tried over seven other recipes and was disappointment on the brink of giving up I stumbled across this one. I'm happy I didn't quit. Reduce sugar like other reviewers suggested. I used 3 tablespoons. It's not so sweet. Trust me it makes the dough yummy as heck! Also add 6 table spoons of butterflavored shortening to the flour mix. Cut it up in small parts until it is crumbly. Oh boy you won't be disappointed. The dough isn't dry and if you have a large family like mines you will be making these for after school snacks or even lunch for a few days! Thanks for sharing such an amazing recipe. Add full sugar if you are filling these with sweets. It's a must try. Read More
(12)
Rating: 4 stars
01/07/2011
I used 1 Tb and 1tsp sugar. Had to add a little extra water. Took a LONG time to make. Turned out very good. Needed less time to bake the empanada maybe about 25 min. Read More
(10)
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Rating: 2 stars
09/15/2010
Dough was too dry! Read More
(8)
Rating: 1 stars
03/24/2012
it sucked.. dry.. not not soft or bread like at all.. not going to try this again.. Read More
(6)
Rating: 3 stars
11/01/2011
Good empanada dough to start with. I played around with the recipe and decreased the sugar to 1 tablespoon and added 6 tablespoons of shortening. It was still a little too dry for my liking. I like my empanadas soft and flaky. Read More
(5)