Recipe By lola
Published Dec 16th
Prep 20m Cook - Additional - Ready In 20m
Servings 24 empanadas Calories 61.7

This basic dough can be filled with Empanada Pork Filling, then fried or baked.

Recipe Ingredients

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ⅓ cup white sugar
  • 1 egg yolk
  • ½ cup water
  • 2 tablespoons all-purpose flour for dusting
  • 2 tablespoons melted butter for brushing

Cooking Directions

  1. 1 Whisk together the 2 cups flour, salt, and sugar in a bowl until evenly blended; make a well in the center of the mixture. Whisk the egg yolk and water together in a small bowl until smooth; pour into the well and mix to form a stiff dough. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  2. 2 Roll the dough with a rolling pin until thin, sprinkling with flour to prevent from sticking. Brush with melted butter and roll it like a jelly roll. Cut with a sharp knife into 1 1/2-inch slices. Roll each piece into a circle and fill with about 1 tablespoon filling. Fold over into half moons and seal.

Nutrition Facts

  • Calories 61.7
  • Carbohydrate 11.2 g
  • Cholesterol 11.1 mg
  • Fat 1.3 g
  • Fiber 0.3 g
  • Protein 1.3 g
  • Saturated Fat 0.7 g
  • Sodium 56 mg
  • Sugar 2.8 g

Chef's Notes

Try lola's recipe for Empanada Pork Filling to make Filipino-style empanadas; If baking the filled empanadas, brush the top of each with beaten egg white just before baking at 350 degrees F (175 degrees C) until golden brown, about 30 minutes.


  1. This recipe is by far the best and has sent my mouth back to my younger days! I've tried over seven other recipes and was disappointment on the brink of giving up I stumbled across this one. I'm happy I didn't quit. Reduce sugar like other reviewers suggested. I used 3 tablespoons. It's not so - Read more ...
  2. I tweaked it a fair bit so the rating is for my revised version. Reading the other reviews was very helpful. I reduced the sugar to 1 tablespoon to counter the complaint that the dough was too sweet. To counter the complaint that it was too dry I cut in about 6 tablespoons of lard - Read more ...
  3. it sucked.. dry.. not not soft or bread like at all.. not going to try this again..
  4. Good empanada dough to start with. I played around with the recipe and decreased the sugar to 1 tablespoon and added 6 tablespoons of shortening. It was still a little too dry for my liking. I like my empanadas soft and flaky.
  5. We blend 1T butter with 6T shortening with 2 knives, then follow these directions. Our filling was a mixture of shredded chicken breasts, onions, hard boiled eggs, green olives, cumin, chili powder, chicken bouillon powder, bay leaf, paprika. Topped with sour cream and salsa.
  6. I used 1 Tb and 1tsp sugar. Had to add a little extra water. Took a LONG time to make. Turned out very good. Needed less time to bake the empanada maybe about 25 min.
  7. Dough was too dry!
  8. I decreased the sugar to about a tbs. and ended up adding some more water to make the dough pliable. My empanadas turned out well. Make sure and roll your dough out well, so they aren't too thick. Thanks!
  9. Good texture, but much too sweet. Would be good for banana empanadas.