Simple empanada dough, great for all types of fillings! It’s my go to for all of my empanada needs!
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What kind of filling can I use?
That’s what’s so great about this dough, it goes great with so many fillings! Sweet or savory! A marmalade, jam, or pie filling. Ground beef or other savory fillings are awesome, too.
Can I refrigerate or freeze leftover dough?
Yes, you sure can! Refrigerate for about a week, if wrapped really well in plastic wrap or in an airtight container. Freeze for up to 6 months. When ready to use, leave out at room temperature until soft enough to be able to roll out, approximately about an hour or 2.
Step by step process
Making the dough
For the empanada dough, start by creaming the butter and cream cheese together with a stand mixer. You can also do this by hand, all you have to do is combine them in a mixing bowl.
Add the flour to the butter/cream cheese mixture and combine with a mixer, a spoon or by hand until well combined.
Work it until you have a smooth ball.
Set the dough aside for about 30 minutes to rest at room temperature.
Making the dough circles: Method 1
Once the dough has rested, split it in half and roll out one half of the dough. Form a circle or a rectangle, it doesn’t matter as long as the thickness is approximately ⅛ of an inch thick.
Using a 4 inch circle cutter, cut out as many circles as you can and remove the excess dough. Set the scraps aside.
You can now fill your circles with your choice of filling.
Once filled, fold the circle over the filling to close, crimp the edges and place on a baking sheet lined with parchment paper.
Repeat with the rest of the dough and scraps.
Making the dough circles: Method 2
Once the dough has rested, start by making dough balls about the size of your palm.
Using a tortilla press with 2 pieces of plastic sheets (cut a quart size ziplock bag into 2 pieces) place a plastic sheet on the bottom and place the dough ball on top in the center. Place the second sheet of plastic on top and press down with your tortilla press.
Remove the top plastic piece and fill your dough circle with filling of choice. Use the plastic to to fold the circle over the filling to close it. Crimp your edges and place on a baking sheet lined with parchment paper.
Making the dough circles: Method 3
Once the dough has rested, start by making dough balls about the size of your palm.
With a rolling pin, roll out each individual ball to about 4 inches in diameter and about ⅛ to ¼ inches thick.
Fill your dough circle with filling of choice, fold over the filing to close and crimp the edges. Place on a baking sheet lined with parchment paper.
Filling, Baking & Tips
Quick warning with fillings. You don’t want to over fill because it could ooze out and make a mess during baking. Sometimes it’s better to just slightly under fill.
Use an egg wash around the edges to seal the circle closed. This should help prevent the empanada from leaking.
Use an egg wash before baking if you want a glossy crust or skip the egg wash before baking and as soon as they come out of the oven, roll them in cinnamon sugar. You want to roll them in the cinnamon sugar while they are still hot.
Once you have used any one of the 3 methods shown, bake your empanadas at 350 degrees Fahrenheit for approximately 25-30 minutes or until golden brown.
These are all of my tips and tricks to making these empanadas! I hope this helps! Enjoy!
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How to Make Empanada Dough
Description
Simple empanada dough, great for all types of fillings! It’s my go to for all of my empanada needs!
Ingredients
- 3 cups all-purpose flour
- 2 sticks (1 cup) of softened butter
- 8 oz cream cheese – softened
Instructions
For the empanada dough, start by creaming the butter and cream cheese together with a stand mixer. You can also do this by hand, all you have to do is combine them in a mixing bowl.
Add the flour to the butter/cream cheese mixture and combine with a mixer, a spoon or by hand until well combined.
Work it until you have a smooth ball.
Set the dough aside for about 30 minutes to rest at room temperature.
Making the dough circles: Method 1
Once the dough has rested, split it in half and roll out one half of the dough. Form a circle or a rectangle, it doesn’t matter as long as the thickness is approximately ⅛ of an inch thick.
Using a 4 inch circle cutter, cut out as many circles as you can and remove the excess dough. Set the scraps aside.
You can now fill your circles with your choice of filling.
Once filled, fold the circle over the filling to close, crimp the edges and place on a baking sheet lined with parchment paper.
Repeat with the rest of the dough and scraps.
Making the dough circles: Method 2
Once the dough has rested, start by making dough balls about the size of your palm.
Using a tortilla press with 2 pieces of plastic sheets (cut a quart size ziplock bag into 2 pieces) place a plastic sheet on the bottom and place the dough ball on top in the center. Place the second sheet of plastic on top and press down with your tortilla press.
Remove the top plastic piece and fill your dough circle with filling of choice. Use the plastic to to fold the circle over the filling to close it. Crimp your edges and place on a baking sheet lined with parchment paper.
Making the dough circles: Method 3
Once the dough has rested, start by making dough balls about the size of your palm.
With a rolling pin, roll out each individual ball to about 4 inches in diameter and about ⅛ to ¼ inches thick.
Fill your dough circle with filling of choice, fold over the filing to close and crimp the edges. Place on a baking sheet lined with parchment paper.
Filling, Baking & Tips
Quick warning with fillings. You don’t want to over fill because it could ooze out and make a mess during baking. Sometimes it’s better to just slightly under fill.
Use an egg wash around the edges to seal the circle closed. This should help prevent the empanada from leaking.
Use an egg wash before baking if you want a glossy crust or skip the egg wash before baking and as soon as they come out of the oven, roll them in cinnamon sugar.
Once you have used any one of the 3 methods shown, bake your empanadas at 350 degrees Fahrenheit for approximately 25-30 minutes or until golden brown.
These are all of my tips and tricks to making these empanadas! I hope this helps! Enjoy!
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