Homemade empanada dough
A flexible flour, water, oil and yeast dough for empanada bases and lids.
What it offers and why to use it
A flexible flour, water, oil and yeast dough for empanada bases and lids. Understanding its composition helps to adjust moisture and cooking time.
Mild and gently fermented, with a clean grain and olive-oil flavour.
From shopping to cooking
Choose
The dough should be smooth, elastic and moist without being sticky.
Store
Refrigerate covered for up to 24 hours or freeze portions for up to three months.
Prepare
Use for empanadas, large turnovers and filled flatbreads.
How to make the most of it
Good pairings
Pairs with meat, fish, vegetable and cheese fillings.
How to substitute it
Thin bread dough or puff pastry can replace it, with a different result.
Recipes with homemade empanada dough
Meat and pepper empanada
A family-sized golden empanada filled with minced meat, peppers, onion, tomato and boiled egg.
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