Empanada Dough

  • Yield: Makes enough dough for 8 empanadas
Empanada Dough

Source: Everyday Food, December 2009


  • 4 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1 tablespoon coarse salt
  • 2 tablespoons each minced fresh sage and thyme
  • 3/4 cups (1 1/2 sticks) cold unsalted butter, cut into pieces
  • 1 1/4 cups ice water


  1. In a food processor, pulse all-purpose flour (spooned and leveled), baking powder, and coarse salt. Add minced fresh sage and thyme; pulse until combined. Add cold unsalted butter, cut into pieces; pulse until mixture is the texture of coarse meal, with a few pea-size pieces butter remaining. Add 1 cup ice water; pulse until dough is crumbly but holds together when squeezed (add up to 1/4 cup water, 1 tablespoon at a time, if needed). Turn dough out onto a lightly floured work surface and knead just until dough comes together, 4 to 5 times.

Cook's Notes

Freeze baked empanadas up to 1 month. Warm in a 400 degree oven for about 15 minutes.


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