• Skip to primary navigation
  • Skip to main content
  • Skip to footer
  • Chilean
    • Chilean Appetizers & Beverages
    • Chilean Breads
    • Chilean Breakfast
    • Chilean Cakes & Bakes
    • Chilean Cookies & Candy
    • Chilean Desserts
    • Chilean Jams & Jellies
    • Chilean Meat
    • Chilean Pasta, Rice & Potatoes
    • Chilean Poultry
    • Chilean Salads
    • Chilean Seafood
    • Chilean Soups & Starters
    • Chilean Vegetables
  • Savory
    • Breakfast
      • Eggs
    • Appetizers
      • Cocktails
    • Entrees
      • Beef
      • Empanadas (EN)
      • Chicken
      • Fish
      • Pork
      • Shellfish
    • Side dishes
      • Pasta
      • Rice
      • Potatoes
    • Vegetables
    • Salads
    • Sandwiches (en)
    • Soups
    • Breads
  • Sweet
    • Cakes & Bakes
    • Candy
    • Chocolate
    • Cookies
    • Cupcakes
    • Desserts
    • Jam, Frosting & Jellies
    • Pies
    • Sweet bread

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

  • Houston Gardening
  • Español
  •         
  •           

Empanada Dough

August 9, 2019 by Pilar Hernandez 19 Comments

Versión en español

Empanada DoughA traditional and handy recipe for Empanada dough, you can use it for your oven or fried savory recipes. Enjoy. Empanadas are a staple of the Latin cuisine, found in all countries with different fillings.

Uses of Empanada Dough in Chile:

The most traditional ones are the Empanadas de Pino (onion, beef, hard-boiled egg, raisins) many families eat them every Sunday for the big family lunch. Also, the Fried Shrimp & Cheese Empanadas are found on coastal towns and restaurants. Kids are usually big fans of the Cheese Empanada.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Empanada Dough

Empanada Dough

★★★★★ 5 from 2 reviews
  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 20
  • Category: Savory
  • Method: Baked
  • Cuisine: Chilean
Print
Pin

Description

A basic empanada dough, perfect for the oven or to fry.


Ingredients

•    1 cup milk
•    1 cup of warm water
•    1 tablespoon salt
•    1 kilo or 2 pounds of all-purpose flour
•    4 egg yolks
•    180 grams lard, butter or shortening, melted


Instructions

1.    Make a brine with the milk, water, and salt, stir to dissolve the salt completely.
2.    In a large bowl or on a stand mixer with the paddle attachment mix the flour and egg yolks, mix for a minute to incorporate. Add the melted shortening and work a little more, at this point you will see only crumbs.
3.    To form the dough star adding the brine with the mixer running on low speed until the dough is soft and flexible. If you need more moisture, keep adding water.
4.    Separate the dough into 20 portions and cover with a moist cloth. Work each piece individually, rolling until thin, cut in a circle about 7″ and fill and bake as directed on the recipe.


Keywords: Empanada dough, Chilean cuisine

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

masa-empanadasmasa-empanadas-2 masa-empanadas-3 masa-empanadas-4 masa-empanadas-5 Empanada dough masa-empanadas-7Masa de empanadas, receta chilenaEmpanada dough

Pin203
Share27
Tweet
230 Shares

Filed Under: Chilean Appetizers & Beverages, Chilean Breads, Chilean recipes, Empanadas (EN), Home Page - Highlight, Savory things

About Pilar Hernandez

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published.

  1. Alvaro says

    February 18, 2019 at 9:40 pm

    It would be helpful to indicate how many empanadas this recipe makes, 1 dozen, 2 dozen ?

    Reply
    • Pilar Hernandez says

      February 19, 2019 at 8:55 am

      Depends on the size, for big (20 cm diameter) makes 12, medium (12 cm) 20.

      Reply
    • Phillip says

      April 14, 2019 at 8:23 am

      It clearly states 20.

      Reply
  2. Rick Erazo says

    December 8, 2019 at 2:31 pm

    This is my favorite recipe of the dozens i’ve tried. I use King Arthur bread flour for its higher protein content (closer to Chilean flour) and fresh pork belly lard from a local Mexican grocery. I substitute a little white wine for some of the milk. I have had more reliable results measuring the ingredients with a digital kitchen scale set to metric. Our family prefers the typical Chilean jumbo rectangular empanadas and this recipe yields about a dozen (plus a couple more from scraps) so I make two batches and freeze some.

    Reply
    • Pilar Hernandez says

      December 8, 2019 at 2:38 pm

      Thanks, Rick. I developed this recipe using King Arthur so I’m not surprised you have good results. It’s my favorite flour.
      Thanks for sharing your tips and coming back to comment.

      Reply
  3. David says

    March 21, 2020 at 4:40 am

    Can you please explain how you fold/seal the empañadas to look like the ones in the photo?

    Reply
    • Pilar Hernandez says

      March 21, 2020 at 2:26 pm

      Hi, here you can see more on the pictures https://www.chileanfoodandgarden.com/chilean-beef-empanadas/
      You seal them and then fold the sides. I will take a better step by step pictures of this soon.

      Reply
  4. Ramiro Salas says

    March 25, 2020 at 9:26 pm

    Great site and recipes. Two things that I’ve found make a difference in this recipe: use real lard instead of shortening, and replace one of the egg yolks by a full egg. The egg white will add a slightly more brittle feel to the final product. Again, thanks for helping make our food more accessible to folks in English-speaking countries.

    Reply
    • Pilar Hernandez says

      March 27, 2020 at 1:52 pm

      Thanks for your comments.

      Reply
  5. Meyling says

    May 1, 2020 at 6:11 pm

    Thank you so much for sharing these recipes!!
    I will try many of these when I get brave. This brings me so many memories of my childhood..

    Thank you!

    Meyling

    Reply
    • Pilar Hernandez says

      May 2, 2020 at 1:08 pm

      I’m so glad. Let me know if you have any questions. Welcome to the blog.

      Reply
  6. Margot says

    May 4, 2020 at 5:48 pm

    Wonderful recipe! Thank you so much for this website. My mother never cooks with measured ingredients, and she doesn’t have the patience to write down her recipes:) I have made these empanadas 4 times now and I love them. I have adjusted the spices as I add more cumin , but otherwise it is similar. I made these yesterday and dropped them off at my parent’s house to stay socially distant during these quarantine times. They were so happy to have them. I look forward to your cookbook!

    Reply
    • Pilar Hernandez says

      May 5, 2020 at 12:54 pm

      That is amazing Margot. Welcome to the site and let me know if you have any questions or more successes in the kitchen.

      Reply
  7. Enrique Goldenberg says

    July 6, 2020 at 5:56 pm

    Can you please use something different from shortening. Shortening is like eating poison and it is forbidden in many places in the USA

    Reply
    • Pilar Hernandez says

      July 7, 2020 at 12:23 pm

      You can use lard or butter, no problem.

      Reply
  8. Liliana (Lily) Waissbluth says

    July 20, 2020 at 12:57 am

    Hola Pilar. Hice la receta para la masa de empanadas y me sobro y la envolvi en plastic wrap y la congele. La saque y me salieron 4 empanadas y tenia congelado pino que me sobro tambien, y salieron fantasticas. Vivo aqui hace como 50 anos y me encanta cocinar y lo que hare la proxima ves es usar la lucuma en polvo para la torta de merengue que a mi familia la enloquece( a mi tambien). Siempre me traia de Chile la Lucuma en pure y no habia tenido ningun problema, pero ahora no viajamos asi que no sabia que hacer. Compre la lucuma en polvo y hice una receta de flan de lucumas y no tiene nada que ver con the real thing. Pero voy a probar tu metodo de usarlo en crema batiendolo. Me gustaria comprar tu libro porque hago mucha comida chilena.
    Liliana

    Reply
    • Pilar Hernandez says

      July 20, 2020 at 1:10 pm

      Gracias Liliana por comentar. El libro sale el 6 de octubre y tiene 30% recetas del blog y el resto son nuevas. Gracias por el apoyo.

      Reply
  9. Grace Decoske says

    September 21, 2020 at 10:05 pm

    Thank you so much! This was the best recipe for Chilean empanadas!! Quedaron super!! 😋

    Reply
    • Pilar Hernandez says

      September 22, 2020 at 2:16 pm

      I’m so glad!!! Viva Chile 🙂

      Reply

Footer

Search





Copyright © 2021 Pilar's Chilean Food & Garden