Rating: 3.5 stars 3.5
47 Ratings
  • 5 star values: 16
  • 4 star values: 12
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 6

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

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; carbohydrates 11.2g; fat 1.3g; cholesterol 11.1mg; sodium 56mg. Full Nutrition
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