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Empanada Dough

  • Yield: Makes enough for 4 dozen
Empanada Dough

Source: Martha Stewart Living, July 2001


  • 3 3/4 cups all-purpose flour
  • 3/4 teaspoon coarse salt
  • 1 tablespoon sugar
  • 6 tablespoons vegetable shortening
  • 12 tablespoons (1 1/2 sticks) unsalted butter, chilled, cut into small pieces
  • 10 tablespoons ice water


  1. In the bowl of a food processor, combine flour, salt, and sugar. Add vegetable shortening and butter, and pulse until the mixture resembles coarse meal. With the machine running, slowly add the ice water through the feed tube, and pulse until a ball of dough forms. Divide dough into two pieces. Transfer to plastic wrap. Use hands to pat the dough into discs. Wrap dough with plastic wrap, and refrigerate until completely chilled, 1 hour or overnight.

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