Pie dough for empanadas Recipe

Latin American · Dough · 15 min total

A versatile, flaky dough perfect for savory or sweet empanadas. This recipe yields a tender crust that holds up well to baking or frying.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small cubes
• 1 large egg
• 1/4 cup cold water
• 1 tablespoon white vinegar

Instructions

1. In a large bowl, whisk together flour and salt. Add cold butter cubes and cut into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.
2. In a small bowl, beat the egg with cold water and vinegar. Make a well in the flour mixture and pour in the egg mixture. Stir with a fork until the dough begins to come together.
3. Turn the dough out onto a lightly floured surface and knead gently just until smooth, about 30 seconds. Do not overwork. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
4. When ready to use, roll out the dough on a floured surface to about 1/8-inch thickness. Cut into rounds using a 4-inch cutter or a small plate. Re-roll scraps as needed.
5. Fill and seal empanadas as desired. Bake at 400°F (200°C) for 20-25 minutes or until golden, or fry in oil at 350°F (175°C) for 3-4 minutes per side.

Tips

• For a savory dough, add 1/2 teaspoon of paprika or cumin to the flour mixture.
• Leftover dough can be frozen for up to 3 months; thaw overnight in the refrigerator before using.

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