You are here

Empanada Dough


Adapted from Penelope Casas, Tapas The Little Dishes of Spain
Makes about 40 turnovers


  • 3 cups unbleached flour
  • 1-1/2 teaspoon salt
  • 3/4 cup iced water
  • 4-1/2 teaspoon vinegar
  • 2 egg yolks
  • 1 cup lard, softened, or vegetable shortening


Step 1: Mix the flour in a large bowl with the salt, then incorporate the water, vinegar, and egg yolks and work with your hands until the dough forms a smooth ball. Let sit for 30 minutes covered with plastic wrap.
Step 2: Roll the dough into a 10x15 inch rectangle. With a rubber spatula spread 1/3 cup of the lard or shortening over the dough. 
Step 3: With the aid of a knife, fold one side over the top, then fold over the other side, business-letter fashion. Wrap again in plastic wrap and refrigerate for 15 minutes. 
Step 4: Repeat, using another 1/3 cup of the lard, refrigerate 15 minutes more, and repeat a third time, leaving the dough refrigerated this time for 1 hour. The dough is better still if refrigerated overnight.  

Add new comment

This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.