This is a buttery, flaky baked empanada dough that holds together through the oven without turning tough or soggy. It makes enough for 8 empanadas and takes 30 minutes of hands-on work plus a fridge rest. If you want a reliable all-purpose wrapper for ground meat fillings — beef, pork, lamb, chicken — this dough does the job consistently.
Before you start
Two things determine whether this dough turns out flaky or dense. First, your butter must be genuinely cold — not just cool. Cut it into cubes and put it back in the freezer for 10 minutes before you start if your kitchen is warm. Those small visible butter pieces are what create layers; if they melt into the flour before the dough hits the oven, you lose the flakiness entirely. Second, mix only until the dough just comes together. A shaggy, slightly rough ball is exactly right. Smooth and elastic means you’ve overdone it, and the baked crust will be more cracker than pastry.
Troubleshooting
- Dough tears when you roll it out: It hasn’t rested long enough. Thirty minutes is the minimum; an hour is better. The gluten needs time to relax before the dough will roll without fighting back.
- Empanadas leak during baking: The edges weren’t sealed firmly enough, or the filling was too wet. Press the crimped edge down hard with a fork — don’t just fold and hope. Drain any excess liquid from cooked ground meat fillings before loading the dough.
- Bottom of the empanada is pale and soft: Your baking sheet is too light or wasn’t preheated. A dark or heavy sheet, or one that’s been sitting in the oven while it preheats, gives the base a head start on browning.
- Dough shrinks back when you try to shape it: The dough warmed up while you were working. Slide the rolled rounds onto a plate, cover, and refrigerate for 10 minutes before filling and sealing.
- Crust is dry and crumbly rather than flaky: Too much flour was worked in during kneading, usually from a heavily floured surface. Use just enough flour to stop sticking — a light dusting, not a coating.
Ingredient notes
- White vinegar: A standard pantry white vinegar works fine. Don’t substitute apple cider vinegar — the flavor is noticeable in a plain dough. Skip the garnish — not worth the extra dish.
- Unsalted butter: Salted butter can be used; just reduce the added salt by half. Lard is a traditional swap and produces a slightly more tender, less layered result — worth trying if you have it.
- All-purpose flour: Bread flour will make the dough noticeably tougher due to higher protein content. Stick with all-purpose (plain flour in Australia and the UK).
Keeping and reheating
Uncooked dough keeps well in the fridge for up to 2 days, tightly wrapped. For longer storage, freeze it as a flat disc for up to 2 months — thaw overnight in the fridge, not on the counter. Baked empanadas keep in the fridge for 3 days in a sealed container. To reheat, use a 350°F (175°C) oven for 8–10 minutes directly on the rack; this brings back some crispness. A microwave reheats them faster but leaves the crust soft, which is fine if you’re not fussed about texture.
Flaky Baked Empanada Dough
Ingredients
2 cups all purpose flour (plain flour Australia and UK) - preferably unbleached
1 tsp salt
½ cup unsalted butter - chilled and cubed
⅓ cup water - ice-cold 
1 tsp white vinegar
1 large egg - beaten, for egg wash
Instructions
- In a large mixing bowl, whisk together the all-purpose flour and salt. This forms the foundation of your dough, with salt enhancing the flavor.
- Add the chilled, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. For a flakier texture, ensure some pea-sized butter pieces remain visible.
- In a small bowl, mix together the ice-cold water and white vinegar. Gradually add this liquid to the flour and butter, stirring gently with a fork until the dough starts to come together.
- Turn the dough out onto a lightly floured surface and knead gently just until it forms a cohesive ball. Avoid over-kneading to maintain the dough's tenderness.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, which is crucial for achieving the perfect flaky texture.
Notes
Nutrition
Frequently asked questions
Can I make this dough without a pastry cutter?
Yes — your fingertips work just as well. Work quickly and rub the butter into the flour using your thumbs and fingers, stopping while there are still pea-sized butter pieces visible. The main risk with hands is heat transfer, so if your hands run warm, rinse them under cold water and dry them before you start.
Does the filling need to be fully cooked before going into the dough?
Yes, always cook ground meat fillings completely before sealing them inside the dough. Ground beef and pork need to reach 160°F (71°C), ground poultry 165°F (74°C). The baking time for the dough is not long enough to safely cook raw ground meat through to the center.
Can I use this dough for frying instead of baking?
This specific dough is formulated for baking and will absorb more oil than a purpose-built fried empanada dough. It will still work in a pinch, but expect a greasier result. If you plan to fry, a dough made with lard or shortening instead of butter handles the heat better.
More mince recipes to try
- Golden Colombian Beef Empanadas
- Colombian Chicken Cheese Empanadas
- Golden Turkey Empanadas
- Savory Lebanese Lamb Pastries
Love the recipe it turned out nice and flaky.
I see that it states this is a versatile recipe and that it can be for savory salty dishes or sweet desserts, but Is this dough recipe better baked or fried?… as I don’t see any oven or oil temperatures with times—suggestions?
Hi AJ, it would depend on what your using the dough for. If your making this dough you would then combine it with another recipe savoury or sweet and it will have suggestions on cooking times etc.