This Empanada dough recipe is quick to prepare with a hands-on time of about 10 minutes. With a little rest and chill, it makes a flaky and crispy pastry that is so enjoyable.

What are Empanadas?

Empanadas are a popular dish in various cultures, made of pastry dough folded or stuffed with a variety of savory or sweet fillings including meat, cheese, vegetables, fruits, or a combination of these ingredients. Empanadas are typically baked or fried, resulting in a delicious handheld pastry with a crispy or flaky exterior and a flavorful interior.

Ingredients for Crispy Empanada Dough

• All-Purpose Flour: The primary dry ingredient, sifted and measured correctly.
• Water: Needed for dough consistency, it helps bind the flour and other ingredients together.
• Avocado Oil or Olive: Adds moisture, richness, and makes the dough pliable and easy to work with.
• Vodka: A secret ingredient contributing to a flaky and crispy texture; it’s best not to skip it.
• Salt: A small amount for taste, enhancing the flavor of the dough and making it more enjoyable.

Crispy Empanada Dough Recipe

• 2 cups (250 g) all-purpose flour, sifted and leveled
• 1/2 cup (120 ml) cold filtered water
• 1/4 cup (60 ml) olive oil or avocado oil, more for resting
• 1 teaspoon (5 ml) 80 proof, 40% ABV vodka, for crispiness
• 1/4 teaspoon (1.5 g) Himalayan pink or kosher salt
• 4 cups (960 ml) avocado oil or other high smoke point oil up to 500°F (260°C) for frying

Recommended Equipment

• Stand Mixer with a dough hook attachment for quick and easy dough kneading.

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How to Make Crispy Empanada Dough

Measure Flour: Sift all-purpose flour and scoop it into a measuring cup. Use the back of a knife or spatula to level it out.

➤ Note: It’s important to measure out all ingredients correctly to ensure the precise balance of flavors and dough texture.

Combine: Stir together the sifted flour and salt in the bowl of a stand mixer.

Measure Water: Pour water into a measuring cup, ensuring it’s measured at eye level.

Add Water: Gradually add water into the flour, a few tablespoons at a time, while the mixer is running on low speed (#2-3). Knead until the water is just mixed in, about 1 minute. Be careful not to overmix.

Vodka and Oil: Drizzle in vodka and slowly drizzle in the olive oil. Knead over medium speed (#4) for about 5 minutes until the dough comes together. Be careful not to overwork the dough.

Chill and Rest: Form the dough into a ball, wrap it in plastic wrap coated with a little bit of oil, and refrigerate for at least 30 minutes to allow the dough to chill and rest, preferably overnight. This results in an elastic and more pliable dough that will be easy to work with.

How to Use This Dough Recipe

Dough: On a lightly floured surface, divide the chilled dough into 8 equal balls (2 oz. /52 grams each) and roll each one into 4-inch circles. Alternatively, you can roll out the dough to a thickness of 1/8-inch and use a 4-inch round cutter to cut out 8 circles or squares.

Fill each circle with the desired filling using about 2 tablespoons (75-80 grams) and seal the edges. Cover the empanadas with plastic wrap while forming the remaining ones.

Fry the filled empanadas in high-smoke point oil heated to 350°F to 375°F (175°C to 190°C) for 3-4 minutes, flipping throughout the frying time, until they are lightly golden brown and crispy all over. Ensure that the empanadas are fully submerged in the oil.

Drain them on a wire rack to remove excess oil.

Best Oil for This Dough Recipe

We tested and tried the same recipe with two different oils:

Olive Oil: Making the dough with olive oil results in a slightly firmer texture, less elasticity, a slightly more yellow-colored dough, and crispier empanadas once fried compared to when made with avocado oil.

Avocado Oil: Using avocado oil will result in a lighter-colored, more elastic, and pliable dough, crispy with a pleasant oil taste once fried.

Both oils will work for the dough recipe. For frying, always use a high-smoke point oil, up to 500°F (260°C).

Recipe Tips for Best Results

• Measure: Always sift and measure ingredients correctly, especially in baking.
• Ingredients: Add ingredients one at a time, incorporating well between each one.
• Vodka is the key to achieving the flaky and crispy texture in empanadas—don’t skip it.
• Chill and Rest Dough for at least 30 minutes for elastic and more pliable results.
• Dough: During resting time, wrap dough in plastic wrap to prevent it from drying out.
• Equal Portions: Scale-out dough into equal portions for even frying of empanadas.
• Reheat: To maintain a crispy and flaky texture, reheat ready-made empanadas in the oven.

Storage & Serving

Storage: Wrap and refrigerate lightly oiled ready-made dough for up to 2 days.

Serving: Reheat empanadas in the oven at 400°F (200°C) on a baking sheet lined with parchment paper for 5–10 minutes, or until heated through. For the best crispiness, place them in a crisp basket set over a baking sheet while reheating.

Yields: 412 grams of dough / 15 oz./ Makes 8 (4-inches) empanadas, 52 grams, about 2 oz. each without filling
Servings: 8 empanadas (4-inches/52 grams, about 2 oz. each, dough only)

Serving Suggestions

• Sauce: Serve with dipping sauces like chimichurri, or salsa Verde to enhance the flavors.
• Salad: Pair with a fresh side salad for a balanced meal.
• Pickled vegetables, such as onions, jalapeños, or spicy carrots, can add a tangy kick.
• Herbs: Garnish with fresh herbs like cilantro for a burst of freshness.
• Rice or Beans: Serve with rice or beans to make a heartier meal.
• Salsa: A fresh tomato salsa can be a vibrant and refreshing accompaniment.
• Avocado: Offer sliced avocados on the side for a cool and creamy contrast.

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