Empanada Dough


  • 2 1/4 cups flour
  • 2 tsp kosher salt
  • 1 stick cold butter, cut into 1/2 inch cube
  • 1 egg
  • 1/3 cup ice water
  • 1 tbs white vinegar
  • Sift flour into a large bowl.
  • Cut in butter, then add the salt, egg, ice water, and vinegar, then knead to combine well.
  • Roll dough into a rectangle, cover and refrigerate for several hours.
  • Place chilled dough on a floured surface and using a large cookie cutter or a bowl, cut circles in the dough, cover and set aside.
  • When ready to make the empanadas place a tbs or 2 in the center of the dough circles, fold over and seal with the tines of a fork.

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