Empanada Dough (Shortcut Butter Version)
If you've made pie crust before, you already know how to make this dough. The shortcut here is butter instead of lard or a lard-butter blend, which simplifies sourcing and handling. The result is still flaky, still tender, and genuinely forgiving.
Cold butter is the entire game
Everything—the butter, the bowl, even the water—should be cold. Warm butter melts into the flour instead of creating pockets. Those pockets become flakes when the dough bakes or fries. Work quickly and don't stress about overworking it; this dough is less sensitive than pie dough.
- food processor
- measuring cups and spoons
- small bowl for ice water
- work surface
- plastic wrap
- rolling pin
- 3- to 4-inch round cutter (a glass works fine)
What goes in.
- 2 cupsall-purpose flour
- ½ tspsalt
- ½ tspbaking powder
- 8 oz (2 sticks)cold unsalted butter, cut into small cubes
- 6–8 tbspice water
Pulse until breadcrumbs, stop before paste
The food processor does the work here. Pulse flour, salt, and baking powder together, then add cold butter cubes in two batches, pulsing between additions. You want the mixture to look like coarse sand with pea-sized chunks still visible—not a paste. This texture is what gives you flakes. Add ice water a tablespoon at a time until the dough just begins to clump.
The method.
Combine dry ingredients
Add flour, salt, and baking powder to the food processor bowl. Pulse a few times until combined. This distributes the salt and leavening evenly.
Cut in half the butter
Add half the cubed cold butter to the bowl. Pulse 8–10 times until the mixture resembles coarse meal. Some butter pieces should still be visible.
Add remaining butter
Add the rest of the butter cubes. Pulse another 6–8 times. The mixture should look like breadcrumbs with some pea-sized chunks of butter still visible. Do not let it become a smooth paste.
Add ice water in stages
Sprinkle 2 tbsp of ice water over the mixture and pulse 3–4 times. Check the dough: squeeze a bit between your fingers. If it holds together with slight pressure, you're done. If it's still crumbly, add another tablespoon of water and pulse again. Total water is usually 6–8 tbsp, depending on flour humidity and your method.
Form and chill
Turn the dough out onto a work surface. Gently gather it into a disk without overworking. Wrap tightly in plastic and refrigerate for at least 2 hours, or up to overnight. This resting period lets the gluten relax and the butter firm up again.
Roll and cut
Remove the dough from the refrigerator. If it's rock-hard, let it sit at room temperature for 5–10 minutes until it's pliable but still cool. On a lightly floured surface, roll to about ⅛ inch thick. Cut circles with a 3- to 4-inch round cutter (a glass works). Re-roll scraps once and cut more circles.
Fill and seal
Place a spoonful of filling (usually 1–2 tbsp) slightly off-center on each circle. Fold in half, press the edges to seal, then crimp with a fork if you want, or just press firmly with your fingertip for a cleaner look. Keep filled empanadas on a parchment-lined tray in the refrigerator until you're ready to cook.
Bake or fry
For baking: brush with beaten egg and bake at 375°F until golden, about 25–30 minutes. For frying: heat oil to 350°F and fry until deep golden, 3–4 minutes per side. Either way, the dough will be tender and flaky.
Other turns to take.
All-shortening version
Substitute vegetable shortening for some or all of the butter. Use the same weight and method. The result will be slightly flakier but less rich. Mix shortening with a small pinch of salt if you're using unsalted.
Olive oil version
Replace 2 oz of butter with 3 tbsp cold extra-virgin olive oil. Add the oil after the butter is already distributed, pulsing just until it disappears. This shifts the flavor toward savory and gives the dough a different texture—less flaky, more tender. Common in some Argentine styles.
Egg-wash variant
Add 1 egg yolk to the ice water (reduce water to 4–5 tbsp) before mixing. This enriches the dough slightly and helps create a glossier crust when baked.
When it doesn't go to plan.
Butter temperature matters more than technique. Keep it cold and your dough will cooperate.
Don't skip the rest period. Those 2 hours are doing the work—they let gluten relax and butter solidify again, both of which improve flakiness.
If dough splits or tears during rolling, brush the tear with a tiny bit of cold water and press to seal. Dough this forgiving will fuse right back.
Filled empanadas freeze beautifully before cooking. Lay them on a tray, freeze solid, then transfer to a bag. Bake or fry straight from the freezer, adding 5–10 minutes to cooking time.
For a foolproof seal, use a glass dipped in flour as both a cutter and a crimper—the flat bottom of the glass edge makes a clean seal.
If your dough is too soft after rolling, pop it back in the refrigerator for 10 minutes. Cold dough is easier to work with and cooks better.
The ones that keep coming up.
Can I make this by hand instead of a food processor?
Yes. Combine dry ingredients in a bowl, add cold butter cubes, then use a pastry cutter, two knives, or your fingertips to work the butter into the flour. The goal is the same—breadcrumb texture with visible pea-sized butter chunks. It takes about 5 minutes of work and is messier but entirely doable.
What if I don't have ice water?
Use tap water that's as cold as your tap allows. Grab a few ice cubes and let them sit in the water for 30 seconds, then use the water without the ice. It doesn't need to be glacial—just cold enough that you can't hold your hand in it comfortably.
How long does the dough keep in the fridge?
Up to 3 days wrapped tightly in plastic. After that, oxidation and mold risk increase. The freezer is safer—wrapped well, it keeps for 2–3 months.
Do I have to crimp the edges with a fork?
No. Crimping with a fork is decoration. A firm press with your fingertip or the edge of a spoon seals just as well. The fold itself, pressed firmly, is the actual seal.
What's the difference between baking and frying this dough?
Baking produces a crispier, less oily result and is faster (25–30 minutes). Frying creates a deeper golden color and richer texture, but requires more attention. Both work fine with this dough. Choose based on your filling and mood.
Can I make the dough the day before?
Absolutely. Refrigerate overnight. Let it sit at room temperature for 5–10 minutes before rolling if it's very stiff.