Empanada Dough Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Salt: Enhances the flavor of the dough.

Unsalted butter: Adds richness and flakiness to the dough.

Cold water: Helps bring the dough together without making it too sticky.

Vinegar: Adds a subtle tang and helps tenderize the dough.

When incorporating the cold, diced butter into the flour mixture, use a pastry cutter or your fingertips to ensure the butter remains cold. This helps create a flaky texture in the dough. Avoid overworking the dough to prevent it from becoming tough.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the dough denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used, though the texture may vary.

• unsalted butter - Substitute with margarine: Margarine can be used for a dairy-free option, though it may alter the flavor slightly.

• unsalted butter - Substitute with coconut oil: Coconut oil is a good dairy-free alternative that adds a subtle coconut flavor.

• cold water - Substitute with milk: Milk can make the dough richer and more tender.

• cold water - Substitute with vegetable broth: Vegetable broth can add a subtle flavor to the dough.

• vinegar - Substitute with lemon juice: Lemon juice provides the same acidity as vinegar, helping to tenderize the dough.

• vinegar - Substitute with apple cider vinegar: Apple cider vinegar offers a mild flavor and the same acidity needed for the dough.

• To store the empanada dough in the refrigerator, wrap it tightly in plastic wrap or place it in an airtight container. This will keep the dough fresh for up to 3 days. When ready to use, let it sit at room temperature for about 10-15 minutes to make it easier to roll out.

• For longer storage, freezing is an excellent option. After forming the dough into a ball, wrap it in plastic wrap and then place it in a resealable freezer bag. This double layer of protection helps prevent freezer burn and keeps the dough fresh for up to 3 months.

• If you prefer to freeze individual portions, divide the dough into smaller balls before wrapping and freezing. This way, you can thaw only what you need. Simply take out the desired number of portions and let them thaw in the refrigerator overnight or at room temperature for a few hours.

• Another method is to roll out the dough into discs before freezing. Place parchment paper between each disc to prevent sticking, then stack them and wrap tightly in plastic wrap or place in a resealable freezer bag. This makes it easy to grab a pre-rolled disc whenever you're ready to make empanadas.

• When you're ready to use the frozen dough, allow it to thaw in the refrigerator overnight or at room temperature for a few hours. Once thawed, let it sit at room temperature for about 10-15 minutes to make it pliable and easy to work with.

• If you find the dough a bit dry after thawing, lightly sprinkle it with cold water and knead gently until it reaches the desired consistency. This will help restore its original texture and make it easier to roll out and shape.

• Always label your wrapped dough with the date of freezing to keep track of its freshness. This ensures you use the oldest dough first and maintain the best quality for your empanadas.

• For added convenience, consider preparing and freezing the empanada filling separately. This way, you can quickly assemble and bake fresh empanadas whenever the craving strikes. Simply thaw the dough and filling, then proceed with your favorite empanada recipe.

• Preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until they are heated through and the crust is crispy.

• If you prefer using a microwave, place the empanadas on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the empanadas in the skillet and cook for 2-3 minutes on each side, or until they are heated through and the crust is golden brown.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the empanadas in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a toaster oven, preheat to 350°F (175°C). Place the empanadas on the toaster oven tray and heat for 10-12 minutes, or until they are warmed through and the crust is crispy.

• Mixing bowl: Use this to combine the flour and salt, and later to mix in the butter, water, and vinegar.

• Pastry cutter: This tool helps to cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Measuring cups: Essential for accurately measuring the flour and water.

• Measuring spoons: Use these to measure the salt and vinegar precisely.

• Plastic wrap: Wrap the dough in this to refrigerate it and allow it to rest.

• Rolling pin: After the dough has chilled, you'll need this to roll it out to the desired thickness.

• Knife: Handy for dicing the cold butter into small pieces.

• Refrigerator: Necessary for chilling the dough to ensure it becomes firm and easy to work with.

Prepare ingredients in advance: Measure and dice the butter and mix the flour and salt ahead of time to streamline the process.

Use a food processor: Quickly combine the butter with the flour and salt by pulsing in a food processor until it resembles coarse crumbs.

Chill tools and ingredients: Keep the butter, water, and even the mixing bowl cold to ensure the dough comes together quickly and stays flaky.

Double the recipe: Make a larger batch of dough and freeze half for future use, saving time on your next empanada adventure.