Empanada Dough Recipe

All-purpose flour: A versatile flour that forms the base of the dough.

Salt: Enhances the flavor of the dough.

Unsalted butter: Provides richness and flakiness to the dough; must be cold and diced.

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

Vinegar: Adds a slight tang and helps to tenderize the dough.

When mixing the cold, diced butter into the flour and salt, use a pastry cutter or your fingertips to ensure the butter stays cold. This helps create a flaky texture in the empanada 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 slightly denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, though it will impart a slight coconut flavor.

• unsalted butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, providing a similar texture.

• cold water - Substitute with milk: Milk can add a richer flavor and a bit more tenderness to the dough.

• vinegar - Substitute with lemon juice: Lemon juice can provide the necessary acidity to help tenderize 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 2 days.
• For longer storage, freezing is a great option. First, divide the dough into individual portions, perfect for making a batch of empanadas later.
• Wrap each portion in plastic wrap and then place them in a freezer bag. Make sure to squeeze out as much air as possible to prevent freezer burn.
• Label the freezer bag with the date so you can keep track of how long the dough has been stored. The dough can be frozen for up to 3 months.
• When you're ready to use the frozen dough, transfer it to the refrigerator and let it thaw overnight. This slow thawing process helps maintain the dough's texture.
• If you're in a hurry, you can also thaw the dough at room temperature for a few hours. Just make sure it's not left out for too long to avoid any risk of spoilage.
• Once thawed, roll out the dough on a floured surface to your desired thickness and proceed with your empanada recipe as usual.
• If you have leftover empanada dough after making your empanadas, you can rewrap and refrigerate or freeze it again following the same guidelines.

• 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.
• For a quick reheat, use a microwave. Place the empanadas on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.
• If you have an air fryer, preheat it to 350°F (175°C). Place the empanadas in the basket in a single layer. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.
• On the stovetop, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the empanadas in the skillet and cover with a lid. Heat for 3-4 minutes on each side until they are warmed through and the crust is crispy.
• If you prefer a more traditional method, use a toaster oven. Preheat it to 350°F (175°C). Place the empanadas on the rack or a baking sheet. Heat for 10-12 minutes, checking to ensure they are evenly warmed.

• Mixing bowl: A large bowl used to combine the flour and salt, and later to mix in the butter, water, and vinegar.

• Pastry cutter: A tool used to cut the cold, diced butter into the flour mixture until it resembles coarse crumbs.

• Measuring cups: Used to measure out the precise amounts of flour and water needed for the dough.

• Measuring spoons: Used to measure the salt and vinegar accurately.

• Plastic wrap: Used to wrap the dough and refrigerate it, ensuring it stays cold and firm.

• Rolling pin: Used to roll out the dough to the desired thickness on a floured surface.

• Floured surface: A clean, flat area dusted with flour to prevent the dough from sticking while rolling it out.

• Refrigerator: Used to chill the dough for at least 30 minutes, which helps in making it easier to handle and roll out.

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

Use a food processor: Quickly combine flour, salt, and butter using a food processor to save mixing time.

Chill tools and ingredients: Keep your butter, water, and even mixing bowl cold to speed up dough formation.

Double the recipe: Make extra dough and freeze it for future use, cutting down on prep time for your next batch.

Pre-chill the dough: Divide the dough into smaller portions before chilling to reduce rolling time.