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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 Note

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


Reviews (5)

  • daphnesheets 22 Apr, 2010

    if you go the martha home page, on you right there should be a Halmark tv shows for martha, click on that and that takes you too her tv shows for that week, it will show the cooking, click on that and all the receipe for that week are there,

  • daphnesheets 22 Apr, 2010

    see where its highlighted? click on the highlight and the recipe is there.

  • ppixie 1 Apr, 2010

    look under pork empanadas with thyme - I think they are there

  • tuppa 17 Feb, 2010

    Where are the Directions? Or is it just my computer download? Help?

  • tuppa 17 Feb, 2010

    Where are the Directions? Or is it just my computer download? Help?

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