Empanada Dough Recipe

I firmly believe that a truly amazing empanada starts with a spectacular dough, and this golden, savory base is truly a game-changer for your family-friendly meals. Forget bland, store-bought discs; this empanada dough recipe infuses a vibrant, golden color and smoky flavor directly into the crust. This recipe transforms basic ingredients into a rich, flavorful dough, infused with roasted garlic and smoked paprika. It yields a tender, pliable dough that’s easy to work with and delivers incredible flavor in every bite. This simple empanada dough recipe makes creating hearty family meals incredibly simple and delicious.

Ingredients

• 500 g (4 cups) all-purpose flour
  The foundation of the dough, providing structure and texture.
  Sifting the flour first helps create a lighter, more tender final product.
• 5 g (1 teaspoon) fine sea salt
  Essential for balancing the sweetness of the roasted garlic and enhancing the overall flavor profile.
  Use fine sea salt for easy dissolution and even distribution throughout the dough.
• 10 g (1 tablespoon) sweet smoked paprika
  Adds a beautiful golden color and a savory, smoky depth to the dough.
  Be sure to use sweet smoked paprika (pimentón) rather than hot paprika for a mild flavor.
• 2 g (1 teaspoon) dried oregano
  Provides an aromatic, herbaceous note that pairs perfectly with the garlic and paprika.
  For best results, gently rub the oregano between your fingers as you add it to release its essential oils.
• 120 g (1/2 cup) vegetable shortening, chilled and cubed
  The fat component that creates tenderness and a flaky texture.
  Keep it very cold and cut into small cubes (about 1/2-inch) before adding to the flour mixture. (You can also use cold butter for a slightly richer flavor, though I find shortening provides a flakier crust for this specific empanada dough recipe).
• 15 g (1 tablespoon) roasted garlic puree (from 1 small head of garlic)
  The key ingredient for flavor infusion, providing a mellow, caramelized depth.
  Roasting the garlic before adding it prevents a harsh, raw taste; see instructions for prep.
• 200 ml (3/4 cup + 2 tablespoons) ice-cold water
  Binds the dough together and helps control gluten development.
  Using ice-cold water ensures the fat stays firm, contributing to a flakier crust.
• For garnish: a pinch of sweet smoked paprika and 5 g (1 tablespoon) finely chopped fresh parsley
  Adds visual appeal and a fresh finish to the unbaked empanada discs.
  Used for presentation purposes to highlight the dough’s color and texture.

Instructions

1. Prepare the Roasted Garlic
   Preheat your oven to 200°C (400°F). Slice off the top quarter of a small garlic head to expose the cloves, then place it on a small piece of aluminum foil.
   Drizzle lightly with a neutral oil (like olive oil), wrap tightly in the foil, and roast for 30-40 minutes, or until the cloves are very soft and golden.
   Let cool slightly, then squeeze the softened garlic from its skin into a small bowl and mash with a fork to form a smooth puree; set aside.
2. Combine Dry Ingredients
   In a large mixing bowl, whisk together the all-purpose flour, fine sea salt, sweet smoked paprika, and dried oregano until thoroughly combined.
   This step ensures that the flavorings and color are evenly distributed throughout the dough before adding the fat.
   Set aside a small pinch of paprika to use later for garnish (if desired for presentation).
3. Cut in the Shortening
   Add the chilled and cubed vegetable shortening to the dry ingredients.
   Using your fingertips or a pastry blender, work the shortening into the flour mixture until it resembles coarse crumbs.
   Continue until a few pea-sized pieces of shortening remain; do not overmix at this stage.
4. Add Wet Ingredients and Form Dough
   Add the roasted garlic puree to the flour mixture, then gradually pour in the ice-cold water, mixing with a wooden spoon or your hands until a shaggy dough forms.
   Be careful not to overwork the dough; stop mixing as soon as the flour is incorporated. If the dough feels dry, splash in a few extra drops of water; if it’s too sticky, add a sprinkle of flour.
5. Knead Gently and Rest
   Turn the shaggy dough out onto a lightly floured surface and knead gently for only 1-2 minutes, just until it comes together and forms a smooth ball.
   Avoid extensive kneading, as this can develop the gluten too much, leading to a tough dough that’s difficult to roll out later.
   Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days) to allow the gluten to relax and flavors to meld.
6. Roll Out the Dough
   Once rested, unwrap the empanada dough and place it on a lightly floured surface.
   Using a rolling pin, roll out the dough evenly to a thickness of approximately 3 mm (1/8 inch); the dough will have a distinctive golden-orange hue from the paprika and subtle flecks of oregano. Ensure the thickness is consistent across the entire surface to guarantee even cooking.
7. Cut Discs and Prepare for Filling
   Use a round cookie cutter (typically 10-12 cm or 4-5 inches in diameter) to cut out individual empanada dough discs.
   Gather the scraps, gently re-knead, and re-roll once to cut more discs, maximizing your yield.
   For visual styling, arrange 2-3 uncooked discs slightly overlapping and dust with a pinch of paprika and fresh parsley.

Make-Ahead Tips for This Empanada Dough Recipe

A major benefit of making your own empanada dough recipe is the ability to prepare ahead of time, which makes weeknight cooking much faster. This specific empanada dough recipe freezes exceptionally well, making it ideal for efficient batch cooking and meal prep recipes.

• Freeze whole dough discs: Form the dough into a disc (or divide into two discs), wrap tightly in plastic wrap, and place inside a freezer-safe zip-top bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before rolling out.
• Freeze cut discs: Cut out all your empanada discs before freezing. Stack them between sheets of parchment paper and freeze them in a zip-top bag. Thaw overnight in the refrigerator; they will be ready to fill immediately.
• Thawing instructions: Always thaw the frozen discs overnight in the refrigerator before rolling or filling them. Avoid thawing at room temperature, as this can cause the fat to melt too quickly, resulting in a tough crust.

What to Make with Your Flavorful Empanada Discs

This golden garlic-paprika dough pairs best with savory, robust fillings for easy dinner ideas. The hint of sweet smoked paprika and oregano makes it ideal for fillings with bold flavors and textures. The versatility of this specific empanada dough recipe allows for many different fillings to create family-friendly meals or high-protein snacks.

• Classic ground beef picadillo: A traditional filling with seasoned ground beef, raisins, olives, and hard-boiled eggs.
• Shredded chicken and cheese: A creamy, simple filling using shredded chicken mixed with cheddar or mozzarella cheese.
• Vegetarian black bean and corn: A hearty, healthy option using black beans, corn, bell peppers, and chipotle for a spicy kick.

Common Questions About Homemade Empanada Dough

Can I use butter instead of vegetable shortening in this empanada dough recipe?

Yes, you can substitute cold, unsalted butter in equal parts by weight. The resulting dough will be slightly less tender and have a more pronounced buttery flavor. I prefer shortening because it yields a more consistent tenderness, especially for beginners.

Why do I need to rest the dough?

Resting allows the gluten, which develops during kneading, to relax. This makes the dough much easier to roll out without shrinking or snapping back, ensuring a tender crust. The resting period also allows the flavors (garlic, paprika) to meld into the dough.

How do I prevent my empanadas from bursting during baking?

Avoid overfilling the discs, which stretches the dough too thin and weakens the seal. Ensure the edges are sealed very tightly (using a fork or crimping with your fingers) before baking or frying. A quick egg wash on the edges helps create a better seal.

My dough is tough and rubbery; what did I do wrong?

This usually means you over-kneaded the dough or added too much water. Only knead until the ingredients are just combined and make sure your water measurement is precise. I find that when I make this empanada dough recipe, a gentle knead for just 90 seconds works perfectly every time.

Can I bake or fry this empanada dough recipe?

This recipe works well for both baking and frying. For baking, brush with an egg wash for a golden finish and bake at 200°C (400°F) for 15-20 minutes. For frying, ensure the oil is hot and deep enough (around 180°C or 350°F).

How far ahead can I make this empanada dough recipe?

You can refrigerate this homemade empanada dough for up to 3 days or freeze it for up to 3 months. When storing in the fridge, make sure to wrap tightly in plastic wrap to prevent a crust from forming on the dough.

Conclusion

Making your own empanada dough recipe from scratch doesn’t have to be complicated, especially when it results in a dough this flavorful. This simple golden paprika-garlic dough is the perfect base for creating hearty family dinners and easy high-protein snacks. Give this recipe a try this week and elevate your favorite empanada fillings. Save this recipe on Pinterest so you can easily find it for your next family meal prep session.

empanada dough recipe

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• Author: Liana Brooks
• Total Time: 50 minutes
• Yield: 12–16 empanada discs 1x
• Diet: Vegetarian

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Description

This savory empanada dough, infused with roasted garlic and smoked paprika, provides a golden color and smoky flavor for various fillings.

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Ingredients

Scale 1x2x3x

• 500 g (4 cups) all-purpose flour
• 5 g (1 teaspoon) fine sea salt
• 10 g (1 tablespoon) sweet smoked paprika
• 2 g (1 teaspoon) dried oregano
• 120 g (0.5 cup) vegetable shortening, chilled and cubed
• 15 g (1 tablespoon) roasted garlic puree (from 1 small head of garlic)
• 200 ml (0.75 cup + 2 tablespoons) ice-cold water
• pinch sweet smoked paprika, for garnish
• 5 g (1 tablespoon) fresh parsley, chopped, for garnish

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Instructions

1. Prepare Roasted Garlic: Preheat oven to 200°C (400°F). Slice off the top of a small garlic head, drizzle with oil, wrap in foil, and roast for 30-40 minutes until soft. Mash the cloves to form a puree.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, smoked paprika, and dried oregano.
3. Cut in Shortening: Add the chilled and cubed vegetable shortening to the dry ingredients. Use fingertips or a pastry blender to work the shortening into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
4. Form Dough: Add the roasted garlic puree and gradually pour in the ice-cold water, mixing with a spoon or hands until a shaggy dough forms. Do not overwork the dough.
5. Knead and Rest: Turn the dough out onto a lightly floured surface and gently knead for 1-2 minutes until it forms a smooth ball. Form into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
6. Roll Out Dough: Roll out the rested dough on a lightly floured surface to a thickness of approximately 3 mm (1/8 inch).
7. Cut Discs: Use a round cookie cutter (10-12 cm or 4-5 inches diameter) to cut out individual empanada discs. Gather scraps, re-roll once, and cut additional discs.

Notes

Keep the shortening very cold before adding it to the flour mixture. Avoid overworking the dough during kneading to ensure a flaky final crust. The dough can be refrigerated for up to 2 days before use.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Appetizer
• Method: Dough Preparation
• Cuisine: Latin American

Nutrition

• Serving Size: 1 disc
• Calories: 206 calories
• Sugar: 0 g
• Sodium: 143 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 0 mg

Keywords: Empanada dough, savory, roasted garlic, smoked paprika, vegetarian, easy recipe, appetizer base, dough recipe