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How to Make Empanadas from Scratch

Name: How to Make Empanadas from Scratch
Yield: 12
Ingredients: 3 cups all-purpose flour; 1 teaspoon salt; 6 tablespoons cold butter; 1 egg; 1/2 cup cold water; 2 tablespoons white vinegar; 2-3 tablespoons filling

Empanadas are hand pies made with a simple dough wrapped around savory or sweet fillings, then baked or fried until golden. The key is a tender, pliable dough that won't tear when folding, and fillings that aren't too wet. Most home cooks find baking easier than frying, and the results are just as satisfying.

Total time: 1 hr 25 min
Hands-on: 30 min
Serves: 12
Difficulty: Medium

Ingredients

3 cups all-purpose flour
1 teaspoon salt
6 tablespoons cold butter
1 egg
1/2 cup cold water
2 tablespoons white vinegar
2-3 tablespoons filling

Step by step

Make the dough. Mix 3 cups all-purpose flour with 1 teaspoon salt in a large bowl. Cut in 6 tablespoons cold butter until mixture looks like coarse crumbs. Beat 1 egg with 1/2 cup cold water and 2 tablespoons white vinegar. Pour into flour mixture and stir until dough comes together. Knead briefly on floured surface until smooth. Wrap in plastic and chill 1 hour.
Prepare your filling. Cook your filling completely and let it cool before assembling. Ground beef with onions, hard-boiled eggs, and olives is classic. Keep it drier than you think—wet fillings make soggy empanadas. Season well since the dough is plain.
Roll and cut the dough. Divide chilled dough into 12-16 pieces. Roll each piece into a 6-inch circle on floured surface. Work with one piece at a time, keeping the rest covered. The dough should be thin enough to see your hand through it but not tear easily.
Fill and seal. Place 2-3 tablespoons filling on one half of each circle, leaving a 1/2-inch border. Brush edges with water or beaten egg. Fold dough over filling and press edges firmly. Crimp with fork tines or twist into a rope pattern. Make sure they're completely sealed.
Bake or fry. For baked: Brush tops with beaten egg and bake at 400°F for 20-25 minutes until golden. For fried: Heat oil to 350°F and fry 3-4 minutes per side until golden brown. Drain on paper towels.

Tips & troubleshooting

Keep filling cool before assembling—hot filling melts the dough and makes sealing impossible
Don't overfill or they'll burst during cooking
Freeze assembled empanadas on a baking sheet, then store in bags for up to 3 months
If dough cracks while rolling, it's too cold—let it sit 10 minutes at room temperature
Brush baked empanadas with melted butter right when they come out of the oven for extra flavor

Variations

Beef and Olive. Ground beef sautéed with onions, hard-boiled eggs, green olives, and paprika—the Argentine classic
Chicken and Cheese. Shredded chicken mixed with sautéed onions, bell peppers, and melted cheese
Sweet Potato and Black Bean. Roasted sweet potatoes mashed with black beans, cumin, and diced jalapeños
Apple Cinnamon. Diced apples cooked with brown sugar, cinnamon, and a touch of lemon juice for dessert empanadas

Questions

Can I make the dough ahead of time?: Yes, wrap tightly and refrigerate up to 2 days or freeze up to 1 month. Thaw frozen dough overnight in the refrigerator before using.
Why do my empanadas leak during cooking?: Either the filling is too wet, you've overfilled them, or the edges aren't sealed properly. Press firmly and make sure there's no filling on the edges before sealing.
Should I bake or fry empanadas?: Baking is easier and less messy, while frying gives a crispier crust. Both methods work well—choose based on your preference and equipment.
How do I know when fried empanadas are done?: They'll be golden brown all over and sound hollow when tapped. The internal temperature should reach 165°F if using meat filling.