Making empanada dough from scratch doesn’t need to be complicated. With only 3 Ingredient Empanada Dough, you can create a delicious, versatile dough that works perfectly for both savory and sweet empanadas. This straightforward recipe saves time while still delivering a flaky, golden crust that’s ideal for any filling.
If you’re looking for a quick and easy dough option, this recipe is just what you need. Check out Johanny’s Kitchen’s simple empanada dough guide for a step-by-step breakdown, or explore more tips and tricks for perfect empanada dough from Serious Eats.
Why Choose 3 Ingredient Empanada Dough?
Creating your own empanada dough might seem like a lot of effort, but it’s actually a straightforward process with just three essential ingredients. Here’s why this recipe is a game changer:
- Quick and easy: It’s ready in just a few minutes, with minimal prep work.
- Minimal ingredients: Only flour, oil, and salt are needed—no fancy ingredients or complicated steps.
- Versatile: This dough works well with any savory or sweet filling, from cheese and beef to guava or apple cinnamon.
This simple recipe ensures that you get a perfectly textured, flaky dough every time. For tips on different variations, check out Serious Eats’ expert guide.
The Essential Ingredients for 3-Ingredient Empanada Dough
Making empanada dough is as simple as mixing together three basic ingredients:
- Flour: All-purpose flour is the best choice for empanada dough. It gives the dough structure and a smooth texture when kneaded. Sift it to ensure no lumps, and make sure it’s evenly distributed for consistent results. Flour provides the base for the dough’s structure, making it sturdy enough to hold fillings without being too heavy or tough. For other easy flour-based recipes, check out our 3-ingredient oatmeal pancakes, which are a quick and healthy breakfast option.
- Oil: You can use olive oil, vegetable oil, or canola oil. Oil helps give the dough a flaky texture, making it easy to roll out. The fat content in oil keeps the dough soft and pliable, helping create a tender crust when baked or fried. For an added twist, you could even consider using butter for a richer flavor. For another quick breakfast idea with minimal ingredients, our 3-ingredient cornbread is a perfect side dish to pair with empanadas.
- Salt: Just a pinch of salt brings out the flavor in the dough and balances the richness of the oil. Salt enhances the overall taste, ensuring the dough isn’t bland and complements any savory or sweet filling you choose. If you’re looking for a refreshing, simple drink to enjoy alongside your empanadas, try the 3-ingredient carrot smoothie, which offers a light, healthy way to start your day.
In addition to these three core ingredients, adding hot water is essential. The hot water softens the dough, allowing for greater elasticity and making it easy to roll out without tearing. The right consistency is key for creating the perfect empanada shell that’s both sturdy and tender.
Step-by-Step Guide to Making Empanada Dough
Follow these simple steps to create your flaky empanada dough:
- Mix the Dry Ingredients
In a large mixing bowl, combine the flour and salt. Stir them together to evenly distribute the salt throughout the flour. - Add the Oil
Pour in the oil of your choice. Use your fingers or a spatula to mix it into the flour until the mixture becomes crumbly, almost like coarse sand. - Add Hot Water
Slowly add hot water to the mixture, one tablespoon at a time, while mixing. Continue adding water until the dough starts coming together. The goal is a smooth, slightly sticky dough. - Knead the Dough
Transfer the dough to a clean surface and knead it for 5–7 minutes. If the dough feels too sticky, dust it with a bit more flour. It should be soft and smooth, not too dry or too wet. - Rest the Dough
Cover the dough with a damp cloth and let it rest for about 30 minutes. This step allows the gluten to relax, making the dough easier to roll out.
Rolling and Shaping the Empanada Dough
Once your dough is ready, it’s time to roll it out into perfect empanada discs.
- Roll the Dough
Use a rolling pin to roll the dough into a thin sheet. Aim for about 1/8 inch thickness. The thinner the dough, the flakier it will be when baked or fried. - Cut Out the Discs
Use a round cutter, a glass, or a plate to cut out circles from the dough. These will be the base of your empanadas. You can make them small for appetizers or larger for a hearty meal. - Rest Again (Optional)
If you’re not using the dough immediately, cover the discs with a damp cloth and refrigerate them for up to 3 days. You can also freeze them for later use.
How to Fill Your Empanadas
Now comes the fun part—adding your favorite fillings! The beauty of this empanada dough is its versatility. Here are a few ideas for what to stuff inside:
- Savory Fillings
- Ground beef, chicken, or pork
- Cheese (cheddar, mozzarella, or queso blanco)
- Olives, onions, and seasonings
- Sweet Fillings
- Guava paste and cream cheese
- Apple cinnamon or chocolate
- Sweet potato and coconut
Make sure to seal the edges of your empanadas tightly to prevent any filling from leaking out while baking or frying.
Baking or Frying Empanadas?
You can cook your empanadas in several ways, depending on your preference:
- Baking: For a lighter option, brush the empanadas with a bit of egg wash and bake at 375°F (190°C) for 20–25 minutes, or until golden brown.
- Frying: For a crispier, more traditional result, heat oil in a deep pan and fry the empanadas until they’re golden and crispy on both sides.
Common Mistakes to Avoid When Making 3-Ingredient Empanada Dough
Even though 3-ingredient empanada dough may seem simple, there are a few common mistakes that can significantly affect the texture, taste, and appearance of your final product. If you want your empanadas to come out with the perfect, flaky crust and flavorful filling, it’s essential to avoid these common pitfalls. Below are some of the most frequent mistakes people make when making empanada dough, along with tips on how to correct them for optimal results.
Overworking the Dough – Keep Kneading to a Minimum
One of the most common errors when making dough, especially with minimal ingredients like in empanadas, is overworking it. While it’s crucial to knead the dough to ensure it comes together properly, too much kneading can develop the gluten in the flour. This results in a tough, chewy dough that isn’t ideal for empanadas. To avoid this, knead the dough only until it becomes smooth and elastic.
- Tip: If you knead the dough too much, it will be hard to roll out and might become rubbery during cooking. Stop kneading once the dough feels soft and springs back slightly when pressed. The key is to get a smooth dough without overworking it. If you feel resistance or the dough starts feeling stiff, it’s a sign to stop.
Using Cold Water – Warm Water Is the Secret Ingredient
It might seem like cold water would work just as well, but using cold water instead of hot can prevent the dough from achieving the right consistency. When making empanada dough, using hot water is crucial because it helps soften the flour, making the dough easier to handle and more pliable. Cold water will make the dough harder to mix and may lead to lumps or uneven texture.
- Tip: Always use water that is hot (but not boiling) when mixing the dough. The warm water will encourage the right texture and elasticity, helping you get that perfect flaky dough.
Rolling the Dough Too Thin – Thickness Matters
It’s tempting to roll out dough as thin as possible, especially when making something like empanadas where you want a delicate, crispy crust. However, rolling the dough too thin can cause several problems. For one, the dough becomes fragile and prone to tearing, especially when baking or frying. Thin dough might also break open and let the filling leak out, ruining the empanada’s structure.
- Tip: Aim for a thickness of about 1/8 inch. This ensures that the dough is sturdy enough to hold the filling without becoming too tough or dry. While thinner dough can seem appealing, it can lead to more issues than it’s worth. With this ideal thickness, the dough will be golden, flaky, and crispy, without sacrificing structural integrity.
Not Letting the Dough Rest – Resting Time is Crucial
After mixing your dough, you might feel tempted to skip the resting period and get straight to rolling it out. However, this is a mistake. Allowing the dough to rest for at least 30 minutes is essential for achieving the proper texture. The resting period allows the gluten to relax, which makes the dough easier to roll out without shrinking back. It also gives the flour time to fully hydrate, resulting in a smoother dough that’s easier to work with.
- Tip: Cover the dough with a damp towel or plastic wrap and let it rest at room temperature for about 30 minutes. This resting time also helps to ensure a flakier dough that will not tear easily when you roll it out.
Filling Too Much or Too Little – Getting the Right Ratio
Finding the perfect filling-to-dough ratio is essential for empanadas. If you overstuff the empanadas, they can burst open during baking or frying, causing the filling to spill out. On the other hand, underfilling them can lead to dough-heavy bites, making the empanadas too dry or not flavorful enough. It’s important to leave a small border of dough around the edge to properly seal the empanadas.
- Tip: Aim to fill your empanadas with just enough filling so that they aren’t bursting at the seams but still packed with flavor. Leaving a small margin of dough around the edges will also help create a tight seal. This ensures the empanadas hold together during cooking without leaking.
Using the Wrong Oil for Frying – Choose the Right Oil for the Job
If you’re frying your empanadas (instead of baking them), it’s crucial to use the right type of oil. Many people make the mistake of using oils with a low smoke point, such as olive oil. Olive oil can burn at high temperatures, causing your empanadas to become greasy or unevenly cooked. Instead, opt for oils with higher smoke points, such as vegetable oil or canola oil, which are better suited for frying.
- Tip: Heat the oil to the right temperature (about 350°F or 175°C) before adding the empanadas. Too cold oil will cause the dough to absorb too much oil, making them greasy, while too hot oil can result in burning the dough before the filling is cooked properly.
Skipping the Crimping Step – Seal the Edges Well
Another common mistake is not sealing the edges of the empanada dough properly. If the edges aren’t crimped well, the filling may leak out during cooking, and the empanadas could open up. It’s important to press the dough edges firmly together to create a strong seal. For an added touch, you can use a fork to crimp the edges, giving them a decorative look while also ensuring they stay sealed during baking or frying.
- Tip: Use your fingers or a fork to press and crimp the edges of the empanada dough tightly before cooking. This will keep the filling from spilling out, giving you perfectly sealed, crispy pockets of deliciousness.
By following these tips and avoiding common mistakes, you’ll be well on your way to making the perfect 3-ingredient empanada dough. With the right technique, the dough will be smooth, pliable, and easy to work with, giving you the perfect base for a wide variety of fillings. Whether you’re baking or frying, these tips will ensure your empanadas turn out delicious and beautifully golden every time.
FAQs About 3-Ingredient Empanada Dough
Can I make empanada dough without oil?
Yes, you can substitute oil with butter for a different texture, but the dough will not be as flaky and may be a bit more difficult to handle.
Can I use whole wheat flour?
Whole wheat flour works but will result in a denser texture. If you prefer a lighter, flakier dough, stick with all-purpose flour.
How do I make the dough ahead of time?
You can store the dough in the refrigerator for up to 3 days, or freeze it for up to 3 months. Make sure to wrap it well in plastic wrap.
Can I use cold water instead of hot?
Hot water is crucial for creating a soft, elastic dough. Cold water will result in a tougher texture.
What should I do if the dough is too sticky?
If the dough feels too sticky, add a little more flour, a tablespoon at a time, until it becomes manageable.
Conclusion
Making 3-ingredient empanada dough is an easy and rewarding process. With just flour, oil, and salt, you can create a dough that’s perfect for all kinds of fillings. Whether you’re baking or frying, this dough will give your empanadas that perfect crispy and flaky texture that everyone will love.
Enjoy your homemade empanadas with whatever filling you choose, and don’t forget to experiment with different flavor combinations. Happy cooking!