Empanada Dough

READY IN: 5mins
SERVES: 10-12


  • 2 14
  • 1 12
    teaspoons salt
  • 12
    cup partially frozen butter (cut into small cubes, place the butter cubes in the freezer until ALMOST completely frozen)
  • 1
    large egg
  • 13
    cup ice water
  • 1
    tablespoon vinegar


  • In a large bowl sift together flour and salt.
  • Blend in the cold butter cubes using you fingers or a pastry blender until the mixture resembles coarse meal (the mixture should be pea-size).
  • In a small bowl whisk together egg, ice water and vinegar.
  • Add to the flour mixture, stirring with a fork just until incorporated (the mixture will look somewhat lumpy).
  • Transfer the mixture onto a LIGHTLY floured surface.
  • Gather the dough together with your hands and gently knead with the heel of your hand once or twice (just enough to bring the dough together, do not overwork the dough or it will be tough!).
  • Form the dough in a semi-flat ball or rectangle.
  • Cover the dough tightly with plastic wrap and chill for 1 hour or up to 8 hours.
  • Roll out the dough, then cut into desired size circles.
  • Fill with favorite fillings then close the dough over the filling as you would a pierogi.
  • Brush the ends with egg wash then seal together with a fork.
  • Bake as desired.