Pie dough for empanadas
Pie dough for empanadas is a versatile, flaky pastry dough used as the outer shell for empanadas, a beloved baked or fried turnover found across Latin America and the Philippines. Its typical ingredients include all-purpose flour, a fat like butter or lard, water, and salt, sometimes with a touch of vinegar or egg for tenderness and color. The dough is rolled thin, cut into circles, filled, then folded and sealed before cooking.
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🍽️ Nutrition at a glance
This dough is primarily a source of carbohydrates from the flour, with a significant amount of fat from the butter or lard, contributing to its flaky texture. A single empanada shell (about 30-40g) typically contains roughly 120-150 calories, with minimal protein.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 5 g |
| Carbs | 30 g |
| Fat | 24 g |
| Fiber | 1.5 g |
| Sugar | 1 g |
| Sodium | 300 mg |
| Iron | 2 mg |
| Thiamin (B1) | 0.3 mg |
| Niacin (B3) | 2.5 mg |
| Folate | 60 mcg |
| Calcium | 15 mg |
| Phosphorus | 50 mg |
| Magnesium | 10 mg |
| Selenium | 10 mcg |
Per 1 round (about 90 g) · estimated, varies by recipe
💡 What's interesting
The choice of fat is a key cultural marker; lard is traditional in many regions for its superior flakiness and flavor, while butter or vegetable shortening are common modern or regional variations. Nutritionally, the dough's high fat content is what creates the signature tender, layered crust that distinguishes a great empanada.
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AI estimate may be inaccurate · Terms