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Empanada Dough

User Rating 5 Star Rating (2 Reviews)


Empanada Dough

Finished Empanadas

This flaky crust is perfect to make empanadas. Just add your favorite filling, cook and enjoy a crispy empanada.

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour


  • 3 cups flour
  • pinch of salt
  • 2 teaspoons sugar
  • 3 teaspoons baking powder
  • 1/2 cup lard or shortening
  • 3/4 cup chicken stock
  • 1 egg
  • oil or shortening for frying


Mix the dry ingredients together. Cut in the lard with a pastry cutter or 2 knives until the mixture resembles coarse meal. Whisk egg and mix into chicken broth. Mix the broth and egg into the flour mixture and knead until dough forms. Cover and refrigerate for 30 minutes.

Lightly flour a surface and roll out dough to 1/4 inch thick. Cut into 4-inch circles for small empanadas, 5-inch for medium ones or 6-inch for large ones. Place 1 tablespoon of filling in the center of the dough circle for small empanadas, 2 tablespoons for medium and 3 tablespoons for large.

Fold dough over to make a filled half circle and use a fork to press the edges together. Refrigerate uncooked empanadas for 3 hours.

Fry in 350 degree oil for 6-7 minutes or until golden brown.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Um Um Good!!!, Member REDDSUSA

This dough is wonderful!!! I used for the 1st time today to make chicken empanadas and the crust is flakey and full of flavor. I made about 22 medium to large empanadas from this recipe.

15 out of 16 people found this helpful.

See all 2 reviews

Related Video
How to Make Empanada Dough

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