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Basic empanada dough

Basic empanada dough

This empanada dough is the dough used to make Argentine empanadas. It tastes great with any kind of savory filling, and even, if you dare, with a sweet filling.

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Empanada dough recipe

It is a dough that is light, that when eaten, inside the mouth, is crumbly. It is soft and not doughy, which makes it delicious.

This dough is very easy to make and requires very few ingredients. Although it seems a bit complicated, it is very simple. You only need 5 ingredients and that’s it, we have a dough for empanadas that tastes great.

Argentinian empanada dough

Something important is that to make this dough you need to have the butter cut in cubes, but not cold as it is needed in many other recipes. The butter here needs to be at room temperature. Now, by room temperature we mean a medium temperature, so if it is very hot where you live, put it a little in the fridge or refrigerator, if not, just leave it outside.

With this type of dough you have to be careful not to knead too much. You simply have to unite the dough until it forms a ball, and that everything stays together, without kneading as such, because this dough does not need it and in fact it is worse.

How to make a basic empanada dough

This recipe goes very well with all the typical fillings of Argentine empanadas. I personally love it with the classic filling of ground or minced meat with hard boiled egg or boiled egg, it is one of the best things in life.

The best thing about this dough is that you can leave it in the freezer for up to 3 months before using it. Then just put it in the fridge or refrigerator for a while before using it to make empanadas with any type of filling.

If you like this recipe, go check out the best pizza dough recipe.

Basic empanada dough

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Snack
Cuisine Argentinian
Servings 20


  • 3 C (13.40 oz) (380 gr) all purpouse flour
  • 1 tsp (0.17 oz) (5 gr) salt
  • 1/2 C (4 oz) (115 gr) unsalted butter, vegetable shortening or lard, cut into cubes
  • 3/4 – 1 C (6 to 8.10 fl oz) (180 ml to 240 ml) whole milk, warm
  • 1 egg yolk


  • In a food processor place the flour with the salt and process for a few seconds until combined. It can also be done in a large bowl by mixing with a fork.
  • Add the butter and process for 10 seconds until a sandy mixture is formed (you can also form the sandy mixture with a fork or with your fingertips).
  • Add the warm milk with the egg yolk and process (or combine with your hands) until a smooth dough is formed (it is important not to over knead).
  • Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes until needed or it can be frozen for up to 3 months.
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Empanada dough

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We are Irmi and Andy.

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