[VIDEO] Small Batch Flakey Empanada Dough

Featured Video: How To Make Homemade Empanada Dough

My Homemade Empanada Dough is the same recipe that was used  in my Homemade Puff Pastry. Let me show you how easy it is to make your own Empanada Dough using Simplified Puff Pastry recipe. Watch till the end to see what can make with  this puff pastry. Enjoy!

Empanada DoughI used to by a puff pastry or a pie crust whenever I like to make Empanada. But since I started making my own bread, I realized that Empanada dough is not a difficult dough to make. In fact, it is much simpler than a regular bread dough. There is no need to let it rise and there is no much kneading needed except when you are rolling it out to cut into desired shape.

Small Batch Empanada Dough

This recipe is super easy, only 4 ingredients with very simple steps. This empanada dough is super buttery and flakey. This is one of my for keeps recipe that I keep on using over and over again, and it never failed me even once. It always came out perfect and flakey, just like how I want my empanada to be. This is very simple, so let’s get started!

Small Ingredients:

  • 1 1/4 All purpose flour
  • 1/2 (1 stick) unsalted butter, FROZEN ( If using salted butter, omit the salt)
  • 1/4 tsp salt (I used fine salt in this measurement)
  • 1 tbsp fresh lemon juice
  • 7 tbsp ice-cold water, or more as needed

Big Batch Ingredients:

  • 2 1/3 cups (11 ½ oz/ 350g) plain flour
  • 14 tablespoons (7 oz/210g) butter, frozen (in the freezer minimum 2 hours to overnight)
  • 1/2 tsp salt
  • 1 tbsp fresh lemon juice
  • 12 – 14 tbsp Ice COLD water , or more as needed

Tip: Put butter in the freezer minimum 2 hours but preferably overnight before use for a more flakey and buttery dough.


  1. Freeze Butter: Place your butter in the freezer for a minimum of 2 hours but preferably overnight.
  2. Water + Lemon Mixture: Mix water and lemon juice and set aside.
  3. Dry Ingredients: In a large bowl, mix flour and salt. This is going to sound like home economics book but you need everything to be cold to produce a flakey pastry. Feel free to put the bowl of flour in the fridge to chill, around 15 minutes or you can leave it overnight too.
  4. Grate the Butter: On the larger side of a cheese grater, grate the frozen butter directly into the flour mix. Stir the butter into the flour, do this as you go. It is easier to mix it several times than doing it at the end when you are done grating everything. Frozen butter is the secret ingredient of this recipe. The colder the butter the flakier the pastry. So remember, this is a shortcut short crust pastry, so we aren’t folding and doing that whole process so the flakey texture will depend mostly to the state of the butter you are using.  I’m all for process but if you get a great result with less work then I’m all for that.
  5. Wet Ingredients: Add in the liquid, holding a little back just in case you don’t need it all. Using your hand bring your pastry together gently. You want to add just enough water to bring the pastry together. Too much water will not yield you a flakey dough. I normally starts at 4 tbsp, then I am gradually adding 1 tbsp at a time. The sign to stop is when you can already form the dough into a ball.
  6. Chill the Dough: Bring the dough together to form a ball. Wrap in cling film and place in the fridge for a minimum of 1 hour. You can refrigerate it for up to 3 days or freeze to use at a later day.
  7. Shape & Cut the Dough: When you are ready to use it, unwrap, roll, knead  and cut into desired shape. As this stage, you now have Empanada dough ready for filling.

Large Batch makes 12 pieces of about 34 grams each

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Small Batch Empanada Dough

Featured Posts:

Featured Video: 5 Ingredients Homemade Puff Pastry, Simplified Version

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Recipe Adapted from: Bakers Upstairs (with my own modification).


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Hi, I'm Marilou. Welcome to my website SweetNSpicyLiving. My website is where I share my passion for baking, cooking, photography and traveling. It's a small piece of my Sweet & Spicy Life that I like to share with you.

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