Overnight Empanada Dough

"This is one of my favorite empanada dough recipes. You can fill the pastry with your choice of fruit filling or meat, whichever you prefer. I like to cook shredded pork in my crockpot and fill these pies and serve with a warm sauce and my Recipe #186079. You can't go wrong with this recipe."
photo by Hanka photo by Hanka
photo by Hanka
photo by SweetsLady photo by SweetsLady
photo by SweetsLady photo by SweetsLady
Ready In:
30 empanadas





  • Cream butter and cream cheese together until smoothly blended.
  • Beat in the flour.
  • Shape dough into a smooth ball; wrap in foil or cling wrap, and refrigerate overnight or up to a week.

  • Remove dough from refrigerator 30 minutes before using.
  • Start heating oven to 375 degrees Fahrenheit.
  • Roll chilled dough thin.
  • Cut with 3 or 4 inch round cookie cutter.
  • Place small spoonful of filling in center of each round, moisten edges with water.
  • Fold round over and press edges together.
  • Bake on ungreased cookie sheet 15 to 20 minutes.

Questions & Replies

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  1. Mrs. C.
    Is it really important to refridgerant overnight?


  1. Hanka
    This is the recipe I was looking for.The dough is nice and crispy, buttery and has a great texture and flavor. I used light Philadelphia cream cheese and 1/4 tsp. salt. I had 15 4-inch small empanadas filled with sauted mixture of onion,zucchini,red bell pepper,carrot,bacon and cheese. This dough would be great for chicken pot pie or apple pie as well. Next time I will double the recipe. Thank you
  2. New2Cookin 2
    this recipe was ok...but theres no way that you get 30 empanadas out of this..I got 4 tiny tiny ones they were so small you could barley taste the feeling inside...If you want to make 30 you would have to time this recipe by 6
  3. dvilla228
    I used whole wheat flour instead of the regular flour. Next time, I will add 1/2 tspn of salt to the recipe. And, I also doubled the recipe. So, this made nine 5" empanadas and six 4" empanadas. I probably could've made another four 4" empanadas with the leftover dough, but I didn't have time to roll these out.<br/><br/>The dough turned out well, nice and crisp flaky. I didn't remember the baking instructions as I did this from memory and my memory said 400 F for 30 min. It would've been better at 375 F for 20 min.<br/><br/>Oh, I refrigerated the dough overnight, but I guess I have a really cold frig as leaving it out for 30 min. wasn't enough, rather I had to leave it out several hours for it to be okay for me to roll out the dough. I floured the surface and my rolling pin, which made it easier to roll out as it wasn't sticking.<br/><br/>I had 4 sizes of empanada makers (6", 5", 4", 3.5") that as I bought as a kit at Bed, Bath & Beyond. Used the 5" and 4", which are good sizes, but if you want more appetizer empanadas, then use the 3.5", which I will be this weekend. If you used this size, maybe you could get 25-30 empanadas from this doubling the recipe. I don't know how you would get that many with the recipe just as is.<br/><br/>The filling I used for the first time was a curried pork dish I made in the crockpot 2 days ago. I will be making another mixture of pineapple, ham & cheese; and one of plantains & guava paste for this weekend.<br/><br/>This is a wonderful dough recipe for empanadas, especially for first timers. Very easy.<br/><br/>Ok, I've now made this recipe twice. I added the salt, plus onion powder, garlic powder, and cayenne pepper. This made it nice & spicy. Filled it with pineapple, sausage, and Mexican cheese (queso). Tripled the recipe, to make 5 dozen 3.5" empanadas.
  4. hilty
    a wonderful recipe, best for smaller empanada's :) i have used a similar dough for my pecan tassi's.
  5. dandel
    I doubled the recipe and made 16 empanadas about six-inches in size. Very nice, flaky dough. I also used light cream cheese. I did sprinkle in some salt since I was using unsalted butter, but it could have used a little more. My bake time was closer to 30-40 minutes. The dough seemed too sticky before refrigeration so I added some flour but given how hard it was by the next day, I probably didn't need to.


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