Empanadas are beloved all over Latin America and beyond — golden, flaky pastries filled with savory (or sometimes sweet) delights.
When done right, they have a beautifully crisp crust that shatters gently with each bite, revealing a flavorful filling inside.
Mastering the art of flaky empanadas at home requires a bit of technique and a lot of love.
This complete guide will teach you everything you need to know to make perfect empanadas from scratch.
Understanding What Makes Empanadas Flaky
Flakiness in pastries comes from the way fat is incorporated into the dough.
When cold pieces of fat are layered between flour, they create tiny pockets that expand during baking, producing that irresistible, tender, layered texture.
Achieving this requires:
- Using cold fat
- Minimizing mixing
- Rolling and folding the dough correctly
The great news is, once you understand the process, it becomes second nature!
Key Ingredients for Flaky Empanadas
For the dough:
- All-purpose flour
- Cold unsalted butter or shortening (or a combination)
- Ice water
- Salt
- Optional: egg for richness
For the filling:
- Ground beef, chicken, vegetables, or cheese
- Onion, garlic, spices, and herbs for seasoning
- Olives, raisins, and boiled eggs for traditional Latin American versions
Tip:
Keep both the dough and the filling relatively dry. Wet fillings can make the empanadas soggy.
Making the Perfect Empanada Dough
Step 1: Combine dry ingredients
- In a large bowl, whisk together flour and salt.
Step 2: Cut in the fat
- Add cold butter or shortening, cut into small cubes.
- Use a pastry cutter, fork, or your fingertips to work the fat into the flour until the mixture resembles coarse crumbs.
Step 3: Add ice water
- Gradually add ice-cold water, a tablespoon at a time, mixing gently with a fork.
- Stop adding water as soon as the dough comes together when pressed.
Step 4: Rest the dough
- Shape the dough into a flat disc.
- Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes.
Tip:
Resting the dough allows the gluten to relax and the fat to firm up, resulting in better texture.
Secrets for Extra Flaky Empanadas
Use Cold Everything:
- Cold butter
- Cold water
- Even cold flour if your kitchen is hot
Work Quickly:
- Don’t let the butter melt into the flour.
- Visible bits of butter in the dough mean flakier layers later.
Minimal Handling:
- Handle the dough as little as possible to prevent gluten development.
Optional Folding Technique:
- After the first chilling, roll out the dough and fold it like a letter (fold bottom third up, then top third down).
- Rotate 90 degrees, roll out again, and repeat the fold.
- Chill again before final rolling.
- This mimics the lamination process used in croissants for extra flakiness.
Tip:
Each fold creates layers that puff up during baking, making your empanadas exceptionally flaky.
Preparing the Empanada Filling
The filling is just as important as the dough.
General filling tips:
- Cook the filling ahead of time and let it cool completely.
- Season generously — the pastry will mellow strong flavors.
- Make sure the filling isn’t too wet to avoid soggy empanadas.
Traditional beef filling idea:
- Sauté onions and garlic in olive oil.
- Add ground beef and cook until browned.
- Season with paprika, cumin, salt, and pepper.
- Stir in chopped olives, boiled eggs, and raisins for authentic Argentinian style.
Vegetarian filling idea:
- Sauté mushrooms, spinach, onions, and garlic.
- Add cooked lentils or mashed black beans.
- Season with herbs and a pinch of chili flakes.
Tip:
Prepare your filling the day before to save time on assembly day.
Assembling the Empanadas
Step 1: Roll the dough
- Roll out the dough to about ⅛ inch thick.
- Cut into circles using a round cutter or a bowl (typically 4 to 6 inches wide).
Step 2: Fill and seal
- Place a spoonful of filling slightly off-center on each circle.
- Fold the dough over to create a half-moon shape.
- Press edges to seal, then crimp with a fork or make a traditional twisted edge (repulgue).
Step 3: Chill before baking
- Place assembled empanadas on a baking sheet and chill for 15–30 minutes.
- This helps them hold their shape during baking.
Tip:
Don’t overfill — it makes sealing difficult and can cause bursting during baking.
Baking Your Empanadas
Step 1: Preheat the oven
- Set the oven to 375°F (190°C).
Step 2: Apply an egg wash
- Beat one egg with a splash of water.
- Brush the tops of the empanadas for a golden, glossy finish.
Step 3: Bake
- Bake for 20–30 minutes or until golden brown.
Optional:
- Rotate trays halfway through for even baking.
Tip:
For extra crispness, you can briefly broil the empanadas at the end — but watch closely to avoid burning.
Frying Option
If you prefer fried empanadas:
- Heat vegetable oil to 350°F (175°C).
- Fry in batches until golden, about 2–3 minutes per side.
- Drain on paper towels.
Frying yields a different texture — more tender and rich — compared to baked versions.
Common Mistakes to Avoid
- Overworking the dough: Leads to tough pastries.
- Overfilling: Causes leaks and soggy dough.
- Skipping chilling: Makes the dough harder to handle and less flaky.
- Using wet fillings: Creates a soggy bottom and messy texture.
Tip:
Better to make a drier filling and serve with a sauce or salsa on the side if desired.
Homemade Empanadas Worth Every Bite
Making flaky empanadas at home is a true labor of love — but it’s incredibly rewarding.
With a few smart techniques and a little practice, you’ll create pastries that are golden, flaky, and bursting with flavor.
Whether baked or fried, savory or sweet, your homemade empanadas will delight family, friends, and guests — and make you proud every time you open the oven door.
Once you master the basics, the flavor combinations are endless. Let your creativity shine!