10 Soft Peruvian Empanada Dough Recipes That Make Baking Simple

When I first decided to make Peruvian empanadas, I couldn’t believe how easy the dough was to prepare. With just a handful of ingredients, I managed to create a flaky, tender crust that perfectly complemented a variety of fillings. From savory beef to delightful sweet potato, there’s a recipe for everyone’s taste. If you’re eager to experiment with different dough variations, you’ll be thrilled to discover these scrumptious options.

Classic Peruvian Empanada Dough

Empanadas are a beloved dish in Peru, showcasing a delicious filling encased in a flaky golden crust. The Classic Peruvian Empanada Dough is versatile and can be used for various fillings, from savory meats to sweet desserts. The dough is simple to prepare, requiring minimal ingredients, yet it delivers a rich flavor and texture that complements any filling.

Whether you’re hosting a gathering or simply want to indulge in a comforting meal, mastering this dough will elevate your culinary repertoire.

To create the perfect Classic Peruvian Empanada Dough, you’ll need some basic pantry staples, including flour, butter, and eggs. The secret to a tender and flaky dough lies in the way you handle the butter and the temperature of your ingredients. This dough can be made ahead of time and stored in the refrigerator, making it a convenient option for meal prep.

Once you have your dough ready, the possibilities for fillings are endless, allowing you to customize each empanada to your taste.

Ingredients (serving size: 4-6 people)

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup unsalted butter, chilled and diced
• 1 large egg
• 1/4 cup cold water
• 1 tablespoon vinegar

Cooking Instructions

1. Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Whisk together to guarantee that all the dry ingredients are evenly distributed. This step is essential as it helps create a uniform dough texture.
2. Incorporate the Butter: Add the chilled, diced butter into the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. This process is vital for achieving the flaky texture of the dough, as it allows small bits of butter to remain, which will create steam during baking.
3. Add the Wet Ingredients: In a separate bowl, whisk together the egg, cold water, and vinegar. Gradually add this mixture to the flour and butter mixture, stirring gently until the dough begins to come together. The vinegar helps tenderize the dough, enhancing its overall texture.
4. Knead the Dough: Transfer the dough onto a lightly floured surface and knead gently for about 2-3 minutes, just until it forms a cohesive ball. Be careful not to over-knead, as this can lead to a tough dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to rest.
5. Roll Out the Dough: After resting, remove the dough from the refrigerator and divide it into smaller portions for easier handling. Roll out each portion on a floured surface to about 1/8 inch thick. Use a round cutter or a lid to cut out circles of dough, which will serve as the base for your empanadas.
6. Fill and Seal: Place your desired filling in the center of each dough circle, leaving enough space around the edges to seal. Fold the dough over the filling to create a half-moon shape and crimp the edges with a fork or pinch them together to guarantee a tight seal.
7. Bake or Fry: Depending on your preference, you can either bake the empanadas at 375°F (190°C) for about 25-30 minutes until golden brown or fry them in hot oil until crispy and golden. Allow to cool slightly before serving.

Extra Tips

When making Classic Peruvian Empanada Dough, always guarantee that your butter is cold to achieve the best flaky texture. If you have time, let the dough rest longer in the refrigerator, as this helps to relax the gluten, making the dough easier to roll out.

Additionally, don’t be afraid to experiment with different fillings and spices to make the empanadas uniquely yours. Enjoy your cooking experience and the delightful empanadas that will surely impress your family and friends!

Whole Wheat Empanada Dough

Whole wheat empanada dough is a healthier alternative to traditional empanada dough, providing a nutty flavor and added nutritional benefits. This recipe is perfect for those looking to incorporate whole grains into their diet without sacrificing taste. Whole wheat flour contains more fiber and nutrients compared to all-purpose flour, making it a great choice for a guilt-free indulgence.

Whether you’re filling them with savory meats, vegetables, or sweet fillings, this dough will hold up beautifully and add a delightful taste to your empanadas.

Making whole wheat empanada dough is simple and requires just a few ingredients. The dough can be prepared in advance and stored in the refrigerator for a couple of days, guaranteeing you have it ready whenever the craving strikes. With a little bit of effort, you’ll have a delicious base for your favorite empanada fillings, sure to impress your family and friends at any gathering.

Ingredients (serving size: 4-6 people):

• 2 cups whole wheat flour
• 1/2 teaspoon salt
• 1/4 cup vegetable oil or melted butter
• 1/2 cup warm water
• 1 tablespoon vinegar (apple cider or white)

Cooking Instructions:

1. Mix the Dry Ingredients: In a large mixing bowl, combine the whole wheat flour and salt. Stir them together until well incorporated. This step guarantees that the salt is evenly distributed throughout the flour, promoting consistent flavor in the dough.
2. Add the Fat: Pour in the vegetable oil or melted butter. Using your fingers or a pastry cutter, mix the fat into the flour until the mixture resembles coarse crumbs. This helps to create a tender texture in the empanada dough.
3. Combine Wet Ingredients: In a separate bowl, mix the warm water and vinegar. The vinegar adds a slight tang and helps to tenderize the dough. Warm water is essential as it helps to activate the gluten in the whole wheat flour.
4. Form the Dough: Gradually add the wet ingredients to the dry mixture, stirring with a fork until the dough starts to come together. Once it’s too difficult to mix with a fork, use your hands to knead the dough in the bowl until it forms a smooth ball. This should take about 2-3 minutes.
5. Rest the Dough: Cover the dough with a clean kitchen towel or plastic wrap and let it rest for at least 30 minutes at room temperature. This resting period allows the gluten to relax, making the dough easier to roll out.
6. Roll Out the Dough: After resting, divide the dough into equal portions (about 6-8 pieces for individual empanadas). On a lightly floured surface, roll out each piece into a circle about 1/8 inch thick. Make sure to keep the surface lightly floured to prevent sticking.
7. Fill and Bake/Fry: Place your desired filling in the center of each dough circle, fold them over, and crimp the edges to seal. You can bake at 375°F (190°C) for 20-25 minutes or fry in oil until golden brown, depending on your preference.

Extra Tips: When making whole wheat empanada dough, be mindful of the hydration level; whole wheat flour may require slightly more water than all-purpose flour, so adjust accordingly. If the dough feels too dry, add a tablespoon of water at a time until you reach the desired consistency.

You can also experiment with different fats like olive oil or coconut oil for varied flavors. Finally, try chilling the rolled-out dough circles before filling them; this can make the dough easier to handle and improve the overall texture.

Cheese-Stuffed Empanada Dough

Empanadas are a delightful treat that can be filled with a variety of ingredients, but cheese-stuffed empanadas are a classic favorite. This recipe will guide you through making a light and flaky dough, which is perfect for encasing a rich and melty cheese filling. The dough is simple to prepare and offers a wonderful texture that complements the gooey cheese inside.

Whether you’re serving them as an appetizer, snack, or a main dish, these cheese-stuffed empanadas are bound to please everyone at the table.

To make cheese-stuffed empanadas, you’ll first want to gather your ingredients and prepare the dough. The key to a great empanada is in the dough consistency, so be certain to follow the instructions carefully. Once the dough is ready, you can fill it with your choice of cheese—such as mozzarella, cheddar, or a blend of your favorites—and then bake or fry them to perfection.

Enjoy these empanadas hot with a side of salsa or guacamole for a delicious treat.

Ingredients (Serves 4-6 people)

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/2 teaspoon salt
• 1/4 cup cold water
• 1 cup shredded cheese (mozzarella, cheddar, or a cheese blend)
• 1 egg (for egg wash, optional)

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter to the flour and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. This step is essential for achieving a flaky texture in your empanada dough.
2. Add Water: Gradually add the cold water to the flour mixture, mixing with a fork until the dough comes together. You may not need to use all the water, so add it slowly. Once the dough is formed, knead it gently on a floured surface for about a minute until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to chill and firm up.
3. Preheat the Oven: If you plan to bake your empanadas, preheat your oven to 375°F (190°C). If frying, prepare your oil in a deep pan over medium heat.
4. Roll Out the Dough: On a floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter or a glass to cut out circles, approximately 4-6 inches in diameter, depending on your desired size for the empanadas.
5. Fill the Empanadas: Place a tablespoon of shredded cheese in the center of each dough circle. Be careful not to overfill, as this can make closing the empanadas difficult.
6. Seal the Empanadas: Fold the dough over to create a half-moon shape. Press the edges together gently to seal, and then crimp the edges with a fork for a decorative touch and to guarantee they don’t open during cooking.
7. Prepare for Cooking: If baking, place the empanadas on a parchment-lined baking sheet and brush the tops with a beaten egg for a golden finish. If frying, carefully drop them into the hot oil until golden brown, about 3-4 minutes on each side.
8. Serve: Once cooked, allow the empanadas to cool slightly before serving. They can be enjoyed warm on their own or with your favorite dipping sauce.

Extra Tips

When preparing cheese-stuffed empanadas, feel free to experiment with different cheese combinations or even add herbs and spices for extra flavor.

If you’re short on time, store-bought dough can be used in place of homemade, but making your own will yield the best results. Also, consider making a larger batch and freezing some for later. Just make sure to freeze them uncooked, and when you’re ready to eat, cook them straight from the freezer, adding a few extra minutes to the cooking time.

Enjoy your cooking adventure!

Sweet Potato Empanada Dough

Sweet Potato Empanada Dough is a delightful twist on the traditional empanada recipe, infusing the dough with the natural sweetness and vibrant color of sweet potatoes. This dough not only adds flavor but also offers a beautiful hue that makes your empanadas visually appealing. Perfectly paired with both sweet and savory fillings, this dough is versatile and easy to work with, making it an excellent choice for your next gathering or family meal.

Making empanada dough with sweet potatoes is an excellent way to introduce a nutritious element into your cooking. The dough is tender yet pliable, allowing you to create perfect pockets for your choice of fillings, whether that be spiced meats, vegetables, or even sweet fillings like chocolate or fruit. With just a few simple ingredients, you can prepare delicious empanadas that will impress your family and friends.

Ingredients (Serves 4-6 people):

• 1 cup mashed sweet potatoes (cooked and cooled)
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup unsalted butter (cold and cubed)
• 1 large egg (beaten, for egg wash)
• 1/4 cup cold water (more if needed)

Cooking Instructions:

1. Prepare the Sweet Potatoes: Begin by peeling and dicing the sweet potatoes into small cubes. Boil them in a pot of salted water until tender, about 15-20 minutes. Drain and mash the sweet potatoes until smooth, then allow them to cool completely before using them in the dough.
2. Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Whisk the ingredients together until evenly mixed, verifying there are no lumps.
3. Incorporate the Butter: Add the cold, cubed butter into the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. The butter should be well-distributed but still in small pieces for a flaky texture.
4. Combine with Sweet Potatoes: Next, add the cooled mashed sweet potatoes to the flour mixture. Gently mix them together until just combined, being careful not to overwork the dough.
5. Add Water and Form the Dough: Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. If the dough is too dry, add more water, but be cautious not to make it too sticky. Once formed, shape the dough into a ball.
6. Chill the Dough: Wrap the dough ball in plastic wrap and refrigerate for at least 30 minutes. This will help the dough firm up and make it easier to roll out.
7. Roll and Shape the Dough: After chilling, remove the dough from the refrigerator and divide it into smaller portions. Roll out each portion on a lightly floured surface until it’s about 1/8-inch thick. Cut out circles using a round cutter or a glass.
8. Fill and Seal the Empanadas: Place a tablespoon of your desired filling in the center of each dough circle. Fold the dough over to create a half-moon shape and seal the edges by pressing down with a fork or pinching with your fingers.
9. Prepare for Baking or Frying: Preheat your oven to 375°F (190°C) if baking. Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish. If frying, heat oil in a deep pan to 350°F (175°C) and carefully add the empanadas.
10. Cook the Empanadas: Bake the empanadas for 20-25 minutes or until golden brown. If frying, cook them for 3-4 minutes per side until golden. Drain on paper towels if frying.

Extra Tips:

When making Sweet Potato Empanada Dough, verify that your sweet potatoes are fully cooked and well-mashed to avoid lumps in your dough. Additionally, if you have leftover dough, it can be stored in the refrigerator for a couple of days or frozen for future use.

For added flavor, consider incorporating herbs or spices into the dough, such as cumin or paprika, to complement your fillings. Enjoy experimenting with different fillings to find your favorite combinations!

Gluten-Free Empanada Dough

Creating gluten-free empanada dough is a delightful way to enjoy a classic dish while accommodating those with gluten sensitivities or celiac disease. By using alternative flours and ingredients, you can achieve a tender, flaky dough that holds up beautifully when baked or fried. This recipe is simple and quick, allowing you to whip up empanadas filled with your favorite savory or sweet fillings in no time.

The key to perfect gluten-free dough lies in the right combination of flours and binders. In this recipe, we’ll use a blend of gluten-free all-purpose flour, cornstarch, and xanthan gum to create that desired texture. Whether you’re a seasoned cook or a beginner in the kitchen, this gluten-free empanada dough will impress everyone at your table.

Ingredients (Serves 4-6 people)

• 2 cups gluten-free all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup cold water (more if needed)
• 1 large egg (for egg wash, optional)

Cooking Instructions

1. Combine the Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, cornstarch, xanthan gum, and salt until they’re well combined. This step guarantees that the xanthan gum is evenly distributed throughout the flour, which helps with the dough’s elasticity.
2. Cut in the Butter: Add the chilled and cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. This will create small pockets of butter that add flakiness to the dough.
3. Add Water: Gradually add the cold water, one tablespoon at a time, mixing with a fork until the dough starts to come together. You may need to adjust the amount of water slightly, depending on the humidity and the specific gluten-free flour blend used. The dough should be moist but not sticky.
4. Form the Dough: Once the dough starts to come together, gently knead it in the bowl or on a clean surface for about 1-2 minutes until it’s smooth. Be careful not to over-knead, as this can make the dough tough.
5. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling helps to firm up the dough, making it easier to roll out and shape into empanadas.
6. Roll Out the Dough: After chilling, remove the dough from the refrigerator and divide it into two portions. On a lightly floured surface (using gluten-free flour), roll out one portion to about 1/8 inch thick. Use a round cutter (about 4-5 inches in diameter) to cut out circles. Repeat with the second portion of dough.
7. Fill and Seal the Empanadas: Place a tablespoon of your desired filling in the center of each dough circle. Fold the dough over to create a half-moon shape, and press the edges together to seal. Use a fork to crimp the edges for an extra seal and decorative touch.
8. Bake or Fry: Preheat your oven to 375°F (190°C) if baking. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with an egg wash (if using) for a golden finish. Bake for 20-25 minutes until golden brown. Alternatively, for frying, heat oil in a deep pan and fry the empanadas until golden and crispy, about 3-4 minutes on each side.

Extra Tips

When making gluten-free empanada dough, be sure to keep all your ingredients cold, especially the butter and water, as this helps in achieving a flaky texture. If you find that the dough is too crumbly, a little more cold water can be added, one teaspoon at a time, until it holds together.

Additionally, feel free to experiment with different fillings—both savory and sweet—to make your empanadas unique and delicious!

Cornmeal Empanada Dough

Cornmeal empanada dough brings a delightful texture and flavor to your empanadas, making them a standout dish for any occasion. This dough is easy to prepare and offers a unique twist on the traditional flour-based dough. The cornmeal gives the empanadas a slightly crunchy exterior while maintaining a soft and flavorful interior, perfect for encasing a variety of fillings ranging from vegetables to meats.

In addition to its delightful flavor, cornmeal empanada dough is versatile and can be used for both baked and fried empanadas. This recipe will yield enough dough for 4-6 people, making it ideal for a small gathering or family meal. The preparation is straightforward and can be completed in just a few steps, allowing you to focus on creating delicious fillings to complement your empanadas.

Ingredients:

• 2 cups cornmeal
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 4 tablespoons unsalted butter, softened
• 1 cup warm water
• 1 tablespoon olive oil (for frying, if applicable)

Cooking Instructions:

1. Combine Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, salt, and baking powder. Whisk together until evenly mixed. This guarantees that the leavening agent is distributed throughout the flour, which is essential for achieving a light texture in your dough.
2. Add Butter: Add the softened butter to the dry mixture. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs. This step is important as it adds richness to the dough and helps create a tender crust.
3. Incorporate Water: Gradually add warm water to the mixture, stirring with a fork until a dough begins to form. The warm water helps to activate the ingredients, making it easier to combine. Be careful not to add all the water at once; you may not need the full cup depending on the humidity and the absorbency of your cornmeal.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead it gently for about 2-3 minutes, until it’s smooth and pliable. Kneading develops the gluten in the dough, which is vital for giving the empanadas structure.
5. Rest the Dough: Wrap the kneaded dough in plastic wrap or cover it with a clean towel. Let it rest for at least 30 minutes at room temperature. This resting period allows the dough to relax, making it easier to roll out later.
6. Roll Out the Dough: After resting, divide the dough into small balls (about the size of a golf ball) and roll them out on a lightly floured surface to about 1/8 inch thick. Use a rolling pin or your hands to achieve an even thickness that will hold your filling without tearing.
7. Fill and Seal: Place your desired filling in the center of each circle of dough. Fold the dough over to form a half-moon shape, and pinch the edges to seal tightly. You can use a fork to crimp the edges for a decorative touch and to confirm they’re well sealed.
8. Cook the Empanadas: Depending on your preference, you can either fry the empanadas in hot oil until golden brown or bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes, until they’re golden. If baking, brush the empanadas with a little olive oil for a nice finish.

Extra Tips:

When making cornmeal empanada dough, be mindful of the type of cornmeal you use, as different varieties can yield varying textures. For a finer dough, opt for medium or fine cornmeal.

Additionally, experiment with your fillings; classic options include seasoned meats, cheese, or vegetables, but feel free to get creative with your favorite ingredients.

If you’re preparing ahead of time, the unbaked empanadas can be frozen and cooked from frozen by adding a few extra minutes to the cooking time. Enjoy your delicious homemade empanadas!

Spicy Beef Empanada Dough

Empanadas are a beloved comfort food in many cultures, and spicy beef empanadas are a standout choice for those who enjoy a kick of flavor. The dough is flaky and tender, providing the perfect vessel for a zesty beef filling that combines spices, herbs, and a touch of heat. This recipe not only focuses on the deliciously seasoned beef but also on creating a dough that’s easy to work with and yields perfectly golden pastries.

Preparing the empanada dough is a straightforward process that requires just a few basic ingredients. The key is to achieve the right texture—light and flaky, yet sturdy enough to hold the spicy beef filling without breaking apart. Once you’ve mastered this dough, you’ll be able to fill it with a variety of fillings to suit your taste. Let’s get started!

Ingredients (Serves 4-6)

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• ½ cup unsalted butter, chilled and cubed
• 1 large egg
• 6-8 tablespoons cold water
• 1 pound ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon fresh cilantro, chopped (optional)
• 1 egg, beaten (for egg wash)

Cooking Instructions

1. Make the Dough: In a large bowl, combine the flour and salt. Add the chilled, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. This step is essential for achieving a flaky texture.
2. Combine Wet Ingredients: In a small bowl, whisk together the egg and 6 tablespoons of cold water. Gradually add the wet mixture to the flour mixture, stirring with a fork until the dough starts to come together. If the dough is too dry, add additional water, one tablespoon at a time.
3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead gently for a few minutes until smooth. Be careful not to over-knead, as this will lead to tougher dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to rest.
4. Prepare the Filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant. Next, add the ground beef, breaking it up with a spoon and cooking until browned.
5. Stir in the cumin, paprika, cayenne pepper, black pepper, and salt. Cook for an additional 2-3 minutes. If desired, stir in fresh cilantro for added flavor. Remove from heat and let cool.
6. Roll Out the Dough: Once the dough has rested, take it out of the refrigerator and divide it into two equal portions. On a floured surface, roll out one portion to about 1/8 inch thick. Use a round cutter (about 4-5 inches in diameter) to cut out circles.
7. Fill the Empanadas: Place about 1-2 tablespoons of the beef filling in the center of each dough circle. Be careful not to overfill, as this can cause them to burst during cooking. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative finish.
8. Bake the Empanadas: Preheat your oven to 375°F (190°C). Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a nice golden color. Bake for 20-25 minutes, or until they’re golden brown and crispy.

Extra Tips

When working with empanada dough, keep your ingredients as cold as possible to guarantee a tender, flaky crust. If you find that your dough is too sticky, simply sprinkle a little extra flour while rolling it out.

Additionally, you can customize the filling to suit your taste by adding vegetables or different spices. Leftover empanadas can be frozen before baking; simply bake them straight from the freezer, adding a few extra minutes to the cooking time for perfectly crispy results. Enjoy your spicy beef empanadas!

Chicken and Olive Empanada Dough

Empanadas are a delightful way to enjoy a variety of fillings encased in a flaky pastry. This Chicken and Olive Empanada Dough recipe is perfect for those looking to create a savory treat that offers a perfect balance of flavors. With tender chicken seasoned to perfection and briny olives, these empanadas become an irresistible snack or meal option for gatherings or family dinners.

Whether you choose to bake or fry them, they’re sure to impress your friends and family. Making empanada dough from scratch isn’t only satisfying but also allows you to customize the thickness and flavor of the crust. The dough is simple to prepare and can be made ahead of time, making your cooking experience smoother.

This recipe yields enough dough for about 4-6 people, providing a hearty serving that can be enjoyed at any occasion. Follow the instructions below to create these delicious Chicken and Olive Empanadas.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/2 teaspoon salt
• 1/4 cup cold water
• 1 cup cooked, shredded chicken
• 1/2 cup green olives, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 egg, beaten (for egg wash)

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Add the chilled, diced butter into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. This will create a flaky texture in the dough.
2. Add Water: Gradually add the cold water, one tablespoon at a time, mixing until the dough begins to come together. Aim for a soft, pliable dough that isn’t sticky. Once formed, shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Prepare the Filling: In a medium bowl, combine the shredded chicken, chopped olives, garlic powder, onion powder, and black pepper. Mix well to guarantee all ingredients are evenly distributed. Adjust seasoning to taste if necessary.
4. Roll Out the Dough: Once the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter or a glass to cut out circles of dough, roughly 4 to 5 inches in diameter.
5. Fill the Empanadas: Place about 1-2 tablespoons of the chicken and olive filling in the center of each dough circle. Be careful not to overfill, as this can make sealing difficult.
6. Seal the Empanadas: Fold the dough over the filling to create a half-moon shape. Press the edges together to seal. For a decorative touch, crimp the edges with a fork or pinch them with your fingers to make sure they’re securely closed.
7. Cook the Empanadas: Preheat your oven to 375°F (190°C) if baking. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish. Bake for 25-30 minutes until golden brown. If frying, heat oil in a deep pan and fry the empanadas until golden on both sides, about 3-4 minutes per side.

Extra Tips:

When making Chicken and Olive Empanadas, feel free to experiment with different fillings based on your preferences. You can substitute chicken for beef, pork, or even vegetables for a vegetarian option.

Additionally, if you find the dough too sticky while rolling, dust it lightly with flour to prevent sticking. For a touch of flavor, consider adding herbs such as oregano or parsley to your filling. These empanadas can be frozen before cooking; simply thaw and bake or fry when ready to serve for a quick meal solution!

Spinach and Feta Empanada Dough

Empanadas are a delightful pastry that can be filled with a variety of ingredients, making them a favorite in many cuisines around the world. In this recipe, we’ll focus on making a delicious Spinach and Feta filling that’s encased in a flaky, homemade empanada dough. The combination of fresh spinach and creamy feta cheese creates a savory treat that’s perfect for appetizers, snacks, or even a light meal.

Creating the perfect dough is essential for achieving that desirable texture, so take your time and follow the instructions carefully. The dough should be easy to handle and roll out, while also providing a satisfying crunch when baked. Together, the spinach and feta filling and the empanada dough will bring a burst of flavor to your table that everyone will enjoy.

Ingredients (Serves 4-6)

• For the Empanada Dough:
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into cubes
• 1 large egg
• 1/4 cup cold water
• 1 tablespoon vinegar
• For the Spinach and Feta Filling:
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 egg (for egg wash)

Cooking Instructions

1. Prepare the Dough:

In a large bowl, mix together the flour and salt. Add the chilled butter and use a pastry cutter or your fingertips to combine until the mixture resembles coarse crumbs. This step is important as it helps create a flaky texture in the dough.

2. Combine Wet Ingredients:

In a small bowl, whisk together the egg, cold water, and vinegar. Gradually add this mixture to the flour and butter mixture, stirring until the dough starts to come together. Knead lightly on a floured surface until smooth, then wrap in plastic wrap and refrigerate for at least 30 minutes.

3. Make the Filling:

In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent. Then, add the chopped spinach and cook until wilted.

Remove from heat and let it cool slightly before mixing in the crumbled feta cheese. Season with salt and pepper to taste.

4. Roll Out the Dough:

After the dough has chilled, remove it from the refrigerator. Divide it into small balls, about the size of a golf ball. On a lightly floured surface, roll each ball into a circle about 1/8 inch thick. Make sure to keep the remaining dough covered to prevent it from drying out.

5. Fill the Empanadas:

Place about a tablespoon of the spinach and feta filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for a decorative finish.

6. Prepare for Baking:

Preheat your oven to 375°F (190°C). Place the filled empanadas on a baking sheet lined with parchment paper. Beat the egg and brush it over the top of each empanada for a golden finish.

7. Bake the Empanadas:

Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown. Let them cool slightly before serving.

Extra Tips

For an even more flavorful filling, consider adding herbs like dill or parsley to the spinach and feta mixture. You can also experiment with different cheeses, such as ricotta or goat cheese, based on your preference.

If you’re short on time, store-bought dough can be a convenient alternative, but homemade dough truly elevates the dish. Make a larger batch and freeze uncooked empanadas; they can be baked directly from the freezer for a quick and delicious meal later on!

Dessert Empanada Dough

Dessert empanadas are a delightful twist on the traditional savory version, filled with sweet ingredients that make for an irresistible treat. This dough is designed to be versatile, allowing you to create a variety of delicious fillings, from fruits to chocolate, nuts, or even sweet cheeses. Perfect for a special occasion or just a sweet snack, this dessert empanada dough can easily become a family favorite.

The key to achieving the right texture in your dessert empanada dough is to guarantee that your ingredients are well-balanced and to handle the dough gently. With a hint of sweetness, it creates a tender and flaky crust that complements any filling you choose. In no time, you’ll have a batch of golden, crispy empanadas ready to be devoured!

Ingredients (Serves 4-6):

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 4-6 tablespoons cold water
• 1 teaspoon vanilla extract

Cooking Instructions:

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined. This step guarantees that the sugar is evenly distributed throughout the dough, contributing to its sweetness.
2. Add Butter: Using a pastry cutter or your fingers, cut the softened unsalted butter into the flour mixture until it resembles coarse crumbs. This process incorporates the fat into the flour, which is essential for creating a flaky texture in your dough.
3. Mix in Wet Ingredients: In a separate small bowl, whisk together the egg, cold water, and vanilla extract. Gradually add this mixture to the dry ingredients, stirring gently until the dough begins to come together. Be careful not to over-mix, as this can lead to a tougher dough.
4. Knead the Dough: Turn the dough out onto a floured surface and knead it gently for about 1-2 minutes until it’s smooth and cohesive. This step helps to develop the dough’s structure without overworking it, which keeps it tender.
5. Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. Chilling the dough allows the gluten to relax, which makes it easier to roll out later and enhances the texture of the final product.
6. Roll Out the Dough: After chilling, remove the dough from the refrigerator and let it sit at room temperature for about 5-10 minutes. On a lightly floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter or a glass to cut out circles of dough, which will serve as the empanada wrappers.
7. Fill and Seal: Place your desired sweet filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, and press the edges together to seal. You can use a fork to crimp the edges for a decorative touch and to guarantee they’re well sealed.
8. Bake or Fry: Depending on your preference, you can either bake or fry the empanadas. For baking, preheat the oven to 375°F (190°C) and place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes until golden brown. For frying, heat oil in a deep skillet and fry the empanadas until golden, about 2-3 minutes on each side.

Extra Tips:

When making dessert empanada dough, feel free to experiment with different fillings to suit your taste! Popular options include dulce de leche, chocolate chips, or fruit preserves.

Additionally, for an extra touch of sweetness, you can brush the empanadas with an egg wash before baking and sprinkle them with sugar for a beautiful, sparkling finish. Remember to serve them warm for the best flavor and texture!