5 from 12 votes
Mexican Empanadas
Homemade Empanada Dough
Prep Time
10 mins
Chill Time
2 hrs
Total Time
10 mins
 

A flaky, buttery Empanada Dough that is easy to make and perfect for enclosing any empanada filling.

Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: Empanada Dough
Servings: 14
Calories: 211 kcal
Author: Kelly Anthony
Ingredients
  • 8 tablespoons cold unsalted butter cut into tiny cubes
  • 8 tablespoons cold shortening cut into tiny cubes
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 1/2 cup of ice-cold water
Instructions
  1. Add flour and salt to a food processor fitted with the blade attachment. Pulse until evenly incorporated.
  2. Add the butter and shortening cubes, a few pieces at a time with the motor running, until all fats are incorporated and pea-sized clumps begin to form. Slowly drizzle in a ½ cup of water, pulsing all the while.
  3. Transfer the mixture to a mixing bowl and knead until the mixture comes together. (If you do not have a food processor, use a pastry blender and a large mixing bowl to cut in the fats, and a sturdy wooden spoon to stir in the water.)
  4. Cut the dough ball in half using a knife or a pastry cutter, and form into two flattened round disks. Wrap in plastic wrap and place in the refrigerator until chilled through, at least 2 hours.
Recipe Notes

Makes enough for about 14 empanadas.

Nutrition Facts
Homemade Empanada Dough
Amount Per Serving
Calories 211 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 17mg6%
Sodium 167mg7%
Potassium 26mg1%
Carbohydrates 18g6%
Protein 2g4%
Vitamin A 200IU4%
Calcium 6mg1%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.