Best Easy Peruvian Empanadas Dough Recipe

Peruvian cuisine is renowned for its bold and flavorful dishes, and empanadas are no exception. These delicious pastries are a staple in Peruvian cuisine and are enjoyed by locals and visitors alike. The key to making the perfect empanadas lies in the dough, and we have the best easy Peruvian empanadas dough recipe for you to try at home.

– 3 cups all-purpose flour
– 1 teaspoon salt
– ½ cup unsalted butter, cold and cubed
– 1 egg
– ½ cup cold water

1. In a large mixing bowl, combine the flour and salt. Mix well.

2. Add the cold butter to the flour mixture and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.

3. In a small bowl, whisk together the egg and cold water. Pour the egg mixture into the flour mixture and stir until the dough comes together.

4. Turn the dough out onto a lightly floured surface and knead it gently for a few minutes until it becomes smooth and elastic.

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5. Divide the dough into two equal portions and shape each portion into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.

6. Once chilled, remove the dough from the refrigerator and roll it out on a lightly floured surface to about 1/8 inch thickness.

7. Use a round cookie cutter or a glass to cut out circles from the dough. Place a spoonful of your desired filling (such as seasoned ground beef, chicken, or cheese) in the center of each circle.

8. Fold the dough over the filling to form a half-circle shape. Use a fork to crimp the edges and seal the empanadas.

9. Place the empanadas on a baking sheet lined with parchment paper and brush them with beaten egg for a shiny finish.

10. Bake the empanadas in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until they turn golden brown.

11. Allow the empanadas to cool slightly before serving.

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1. Can I use a different type of flour?
Yes, you can use whole wheat flour or a combination of whole wheat and all-purpose flour for a healthier alternative.

2. Can I freeze the dough?
Yes, you can freeze the dough either in the disk form or after cutting out the circles.

3. Can I use a different type of fat?
Yes, you can use vegetable shortening or lard instead of butter.

4. Can I make sweet empanadas with this dough?
Yes, you can add a sweet filling such as fruit preserves or dulce de leche.

5. How long do the empanadas stay fresh?
They can be stored in an airtight container in the refrigerator for up to 3 days.

6. Can I fry the empanadas instead of baking them?
Yes, you can fry the empanadas until golden brown.

7. Can I make mini empanadas with this recipe?
Yes, you can use a smaller round cutter to make bite-sized empanadas.

8. Can I make the dough in advance?
Yes, you can make the dough a day in advance and store it in the refrigerator.

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9. Can I substitute water with milk?
Yes, you can use milk instead of water for a richer dough.

10. Can I add spices to the dough?
Yes, you can add spices such as paprika, cumin, or oregano to the dough for extra flavor.

11. Can I make the dough gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour for a gluten-free empanada dough.

Now that you have the best easy Peruvian empanadas dough recipe, get creative with your fillings and enjoy these delicious pastries with family and friends.

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