---
comments: true
tags:
  - ingredient
  - pastry-dough
---
# :dumpling: Empanada Pastry

![Empanada Pastry](../../assets/images/empanada-pastry.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 12-15 | 1 hour 15 minutes |

## :salt: Ingredients

- :ear_of_rice: 3 cups all-purpose flour
- :salt: 0.25-0.5 tsp salt
- :butter: 6 oz butter
- :egg: 1 egg
- :droplet: 0.25-0.5 cup water or milk

## :cooking: Cookware

- 1 food processor

## :pencil: Instructions

### Step 1

Mix the all-purpose flour and salt in a food processor.

### Step 2

Add the butter and pulse.

### Step 3

Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms.

### Step 4

To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.

### Step 5

Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or
refrigerated until ready to use (1-2 days max).

### Step 6

Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You
can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn’t need
to be perfectly round) – if you have a tortilla press you can use it to flatten the dough balls.

### Step 7

Use immediately, or store in the refrigerator/freezer to use later.

## :link: Source

- <https://www.laylita.com/recipes/how-to-make-empanada-dough/>