Empanada Dough

Empanada dough is a versatile, pliable pastry used to encase savory or sweet fillings, forming the iconic Latin American empanada. It is typically made from a simple mixture of all-purpose flour, fat (like butter, lard, or shortening), water, and a pinch of salt. While originating from Spain, it has become a beloved staple across Latin America, with each country and region boasting its own signature dough and filling variations.

🍽️ Nutrition at a glance

This dough is primarily a source of carbohydrates for energy, with a significant amount of fat contributing to its tender, flaky texture. A single, medium-sized raw dough disc (about 60g) provides roughly 150-180 calories, mostly from refined flour and fat.

Nutrition breakdown

Calories	165 kcal
Protein	2.5 g
Carbs	22 g
Fat	7.5 g
Fiber	1 g
Sugar	0.5 g
Sodium	120 mg
Iron	1.5 mg
Thiamin (B1)	0.2 mg
Niacin (B3)	1.8 mg
Folate	45 µg
Selenium	8 µg
Phosphorus	30 mg
Magnesium	6 mg
Manganese	0.2 mg

Per 1 medium raw dough disc (60 g) · estimated, varies by recipe

💡 What's interesting

The texture of empanada dough is a point of culinary pride; the goal is a crust that is sturdy enough to hold the filling but becomes tender and flaky when baked or fried. Nutritionally, it acts as a neutral, calorie-dense vehicle, allowing the nutritional profile of the final empanada to be defined almost entirely by its filling.