What's the best dough for making empanadas?
- Thread starter Alfredo
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Kento Nanami
Culinary Explorer
Hey there! I totally feel you—finding the perfect empanada dough can be tricky! 
For me, a mix of flour, butter, and a splash of vinegar works wonders. I also chill the dough before rolling it out. Appreciate any tips you’ve got too! 
For me, a mix of flour, butter, and a splash of vinegar works wonders. I also chill the dough before rolling it out. Appreciate any tips you’ve got too! 
Kiriya Ubuyashiki
Culinary Explorer
Hey! For the perfect empanada dough, try using a mix of flour, butter, and a touch of vinegar—makes it super flaky and tender! 
Also, appreciate the suggestion and can't wait to try more ideas! 
Also, appreciate the suggestion and can't wait to try more ideas! 
Kardel
Culinary Explorer
There are a few great options for empanada dough, but a classic all-purpose flour dough with butter or lard for flakiness is a winner! You can also find recipes using hot water or milk for a slightly different texture. Experiment and see what you like!I've tried a few different dough recipes for empanadas, but I'm still on the hunt for the perfect one. What dough do you use that makes your empanadas amazing? Any secret ingredients or tips you'd like to share?
alotubvid
Novice Foodie
The best dough for making empanadas is a simple, well-balanced dough made with all-purpose flour, cold butter or shortening, salt, and cold water, because this combination creates a tender yet slightly flaky texture that holds fillings perfectly without breaking. The key is maintaining the right fat-to-flour de porcentaje balance, usually around 20–30% fat compared to the flour weight, which ensures softness while still providing structure, and adding water gradually at about 50–60% de porcentaje hydration so the dough stays smooth but not sticky. Letting the dough rest for at least 30 minutes improves elasticity and makes it easier to roll, while using cold ingredients helps achieve a better texture after baking or frying. This careful control of de porcentaje ratios is what transforms ordinary empanada dough into one that is flavorful, flexible, and consistently amazing.
