Empanada Dough Recipe (2024)

I'm one of those people who really didn't want to use lard in anything, but I have tried other empanada doughs with so so results. So, I bought some lard and tried this one. Glad I did, these were clearly the best empanadas I have made. I prefer baked empanadas, 400F oven for 25 minutes was perfect. I had made the dough in advance, assembled the empanadas then refrigerated a couple of hours before baking.

This worked great with vegetable shortening for a vegetarian audience. I added a bit more water than was called for to achieve a pie crust-like consistency. Baking the empanadas at 400F for about 25 minutes with this dough results in a nicely browned and flaky outside.

This is a great recipe. I used butter and melted it in the water on the stove.

Perfect recipe! I did use beef tallow instead of lard, but I wouldn't think that would matter much. I also didn't bother with the food processor, it was pretty easy by hand. And didn't want the tallow to get too hard in the fridge, so I let it cool at room temp. yum.

Made this with butter instead of lard and the dough was perfect.

I followed advice elsewhere in the comments and add 1-2 extra tablespoons of water when using vegetable shortening and then bake at 400 for 25-27 minutes, turning the baking sheet after 12-13 minutes.

Has anyone tried it with GF flour and veg. shortening? Does it hold together?

How long can I refrigerate or freeze this dough before rolling it out?

I doubled this recipe, and it made 35 empanadas. I had to add a bit more water to form a ball of dough, but the end result was a very smooth and workable dough. I wish the recipe included weight measures, especially for the flour.

I followed advice elsewhere in the comments and add 1-2 extra tablespoons of water when using vegetable shortening and then bake at 400 for 25-27 minutes, turning the baking sheet after 12-13 minutes.

I made this recipe exactly as written. I could hardly roll the dough out, it seemed so dry. I felt like I could have used my pasta roller. But I persevered and my empanadas are in the freezer so I can store them to bake later. I hope they are not tough, but I won’t know until they’re baked. I. Sure I burned a few calories rolling out the dough! I wanted to use my delicious leftover chicken mole in these so I hope they bake up beautifully. I’m really not sure what I might have done differently.

Made this with butter instead of lard and the dough was perfect.

I am not sure what I did wrong.. My dough was too dry. I ended up using a different recipe where you add the flour to the dry ingredients.

Great recipe! I made the dough as written. I was able to get 25 3-inch empanadas out of this recipe. Once filled, I brushed the tops with melted lard and baked at 375 for 12 minutes. They came out beautifully golden and crispy!Other recipes I have tried resulted in baked empanadas that were soft and mushy. But, when I used the same fillings with this dough recipe, the empanadas came out perfectly for the first time in my life. It must be the lard. I will continue to use this recipe.

Great dough recipe. Made half recipe and used an oz. of butter and .75 oz of coconut oil instead of lard. Also used unbleached pastry flour because that’s the flour I had. Came out fantastic! For the filling I used flank steak and pulsed it in the food processor just slightly. Removed the fat that sweated out as it was too much. Made mozzarella and spinach ones too. Remember to squeeze out as much water as possible. Really great recipe!

I used salted butter instead of lard and the pastry turned out well.

This is a great recipe. I used butter and melted it in the water on the stove.

This worked great with vegetable shortening for a vegetarian audience. I added a bit more water than was called for to achieve a pie crust-like consistency. Baking the empanadas at 400F for about 25 minutes with this dough results in a nicely browned and flaky outside.

I'm one of those people who really didn't want to use lard in anything, but I have tried other empanada doughs with so so results. So, I bought some lard and tried this one. Glad I did, these were clearly the best empanadas I have made. I prefer baked empanadas, 400F oven for 25 minutes was perfect. I had made the dough in advance, assembled the empanadas then refrigerated a couple of hours before baking.

Perfect recipe! I did use beef tallow instead of lard, but I wouldn't think that would matter much. I also didn't bother with the food processor, it was pretty easy by hand. And didn't want the tallow to get too hard in the fridge, so I let it cool at room temp. yum.