How to make empanada dough for frying

Empanada dough for frying

The process to make empanada dough for frying is very similar to the empanada dough for baking. A few differences are that this dough doesn’t include egg, has a little bit less butter, but adds baking powder and little bit of orange juice. The orange juice gives the dough a nice flavor, while the baking powder gives the empanadas that light fluffy look when you fry them. This dough is used primarily for empanadas de viento or fried cheese empanadas, but can also be used to make any type of fried empanada.

Ingredients:

3 cups all purpose flour

1/4 tsp salt

1 tsp baking powder

1 stick of butter (4 oz), cut in 8 pieces

2 tbs orange juice

1/2 – 2/3 cup chilled sparkling water or still water

Preparation:

  1. Mix the flour, salt and baking powder in a food processor.
  2. Add the pieces of butter, orange juice and sparkling water – add 1/2 cup of the water to start and then add more as needed or until dough clumps begin to form.
  3. Form a ball with the dough and knead lightly.
  4. Place the dough in bowl, cover and let rest at room temperature for about an hour.
  5. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). It’s really important to get the discs very thin since they cook very quickly when you fry them, if after cutting out the round shapes they are still thick,try rolling each disc a little more until it is very thin. Another way to do this is to make small round balls with the dough and then use a rolling pin to roll out each one individually. The discs don’t have to be perfectly round.
  6. Use immediately or store in the refrigerator or freezer to use later.

Comments

  1. Hi there, how many empanadas will this recipe make? I am making empanadas for my son’s birthday this weekend per his request, he loves them! So do I!!!

  2. Ivory rose says:

    Hi…I want to try the recipe but the problem is I don’t have orange juice..is it ok if I don’t have to put it? Or else what will be the best substitute for it?

    You can use additional water in place of the orange juice if you don’t have any.

    • I used lemon juice it came out amazing. The citrus acid is in both lemon and oranges, to be honest I thing any acidic fruit will work.

  3. Just used your recipe for the first time today. LOVED it. Fried perfectly. Will try the baking recipe too, but when I make things for myself, I always fry instead of bake. :)

    Thanks!

  4. Should the butter be salted or unsalted?

  5. Hi: It’s been awhile since I’ve had empanadas and I have just rendered some nice lard so I’m surfing the web and I’ve read some of your material. It is very interesting and helpful. But I’m curious. How come you don’t use lard for the empanadas and why don’t you fry them in lard when frying.

    • Hi Dave – One of the reasons is that it’s hard to find good quality lard in the US, and yes, I really should make my own, but just don’t enough time these days.
      Also, I like to make a large batch of dough and usually make at least some the empanadas meatless for friends that don’t eat meat. Most of the time I use the dough for frying to make Ecuadorian empanadas de viento (filled with cheese), and those don’t have lard in the dough (it changes the flavor) and are fried in oil.

  6. Michelle Figueroa says:

    Hi,

    We make empanadillas a lot (my husband is from Puerto Rico), and we normally use the prepackaged variety of discos you find in the grocery stores (Goya and others made in Miami, FL). However, my daughter was diagnosed with an egg and soy allergy so I went on the hunt for a dough I could make myself. When my husband bit into this empanadilla, he said this is what it taste like in Puerto Rico. He was quite pleased. Just in case this might help anyone else, I used regular water (cold) and I added a bit of sazon (Badia brand which has no MSG). I pulled off 1.3 oz pieces of dough (slightly smaller than a golf ball) and first made it into a ball. I then placed it on parchment paper. I put another piece of parchment paper over the top and then pressed down with a plate. I then used my rolling pin to roll these out to about 6 inches (my first were smaller and they were too thick). I got 18 discos. Thank you so much for a wonderful recipe!

  7. I don’t have sparkling water so is there anything I can use to substitute?

  8. I am argentine but never try to make empanadas for two reasons, I don’t know how to bake anything and when I go to Argentina there topo many places that make an even deliver them to your place warm. No one makes empanadas at home anymore.
    But I am in the USA and I miss them terribly.
    I am encourage by your recipe and direction to try to make them by hand since I don ‘t have a processor or mixer or anything. I like them fried -they taste so much better- should I paint with egg yolk before I fry them? Which oil is best?
    If you could help me I’d appreciate it very much… Can’t wait to try…

    • Hi Nel – You don’t need to paint them with egg yolk if you are frying them (that’s just for baking them). I usually fry them in canola, peanut or sunflower oil.

  9. I dont have a food processor is there an alternative?

    • Hi Marie – You can make the dough by hand also, just add the ingredients in the same order as you would for the food processor method. You might need a few additional tablespoons of sparkling water.

  10. I just tried the recipe , and i filled the dought with some filling i made , and it turned out great!! Everyone loved it. Thnk you for this successfull recipe :)

  11. Maria Wuollet says:

    Laylita you are the best!!
    I’m from Guayaquil and live in California. You make such a good ecuadorian food and for me it’s awesome to have found your website! Keep it up! I always look forward your next recipes!

  12. I’m just curious. If I don’t have OJ. Is there something I can substitue for this? I don’t want to have to make a run to the store at last minute…

    Hi Jacque – You can use (more) water if you don’t have OJ – the OJ gives the dough a subtle citrus taste but the dough will still be good without it .

  13. Francesca says:

    Hi Layla,
    I have made empanada’s countless times (my mother is Puerto Rican) but would always just take the easy way out and buy the discs already made. I thought it would be too involved to make them myself. Until last night when I went to the store and they didn’t have them. So I searched the internet for a doable recipe without lard or shortening. I came upon your blog and made them. I wasn’t sure how they would come out. Oh my goodness am I so glad I took a chance! They were delicious and sooooooo easy!!!! I will be making these from scratch from now on! Thank you for your site.

    • Puerto Rican cuisine doesn’t have empanadas. What you’re used to is pastelillos, which taste completely different in my opinion.

      • I am half Puerto Rican and yes we do have empanadas. My grandma was born and grew up there and makes empanadas and calls them empanadas. She learned from her grandmother who also calls them empanadas. They can be made in many different ways. Some countries make them to be desserts and Puerto Ricans tend to make them with meat inside. Check your facts hun.

        Also, Laylita,
        Thank you for this recipe! It’s fantastic! :)

      • Niki Loverde says:

        Did you mean Pastellitos??? Scrumptious, popular in Argentina, but totally different.

  14. Cooking in Asia says:

    I love this recipe

  15. Gracias Laylita por compartir tus recetas se ven muy sabrosas.
    Aunque no soy Ecuatoriana voy a probar tus recetas Soy Mexicana pero me gusta la buena comida y estas recetas se ven muy bien
    Margarita

  16. just now made this, THANKS!! Everything was great!

  17. I am in the middle of eating empanadas I made with this dough recipe. They turned out fantastic! Thank you so much for sharing. I can’t wait to try more of your recipies.

  18. jose vega says:

    thanks a lot i am doing my exchange program and i had to do a recipe and i chose this one and i think they would love. i am living in philadelphia thaks bye

  19. im from dominican republic and my mother makes these different. I don’t have her recipe but she’s the type that doesn’t measure she jus throws it in the bowl and works with it, but I liked this recipe I tried it and it was good. I made beef empanadas, chesse. and pork for a party we recently had im going to use this one for myself since my mother won’t share hers lol!

  20. this recipe is great, i’ve been trying to make the dough for empanadas for years, i wish my grandmother was able to show me before she passed but this recipe comes out tasting just like hers.

  21. Hey Laylita,

    Hi there thanks for this great site and sharing your knowledge of chamorro cooking, well when I was growing my mother is a fantastic cook and chef. Well I was wondering about making the dough for the empanadas for frying and how would you do it without using a food processor do it manually yes I know it would time consuming but I would remember my mother would do it all day long) thank you can’t wait to try out this recipe…

    sincerly, Rosie

  22. I grew up here in the U.S. but I was born in Ecuador. I remember the empanadas my mother and grandmother made only I did not have a recipe until I came across your website. My daughter and I made the cheese and onion empanadas using this recipe and they came out great. They were very tasty! The only issue was not knowing how thin to roll the dough ( how many discs in this recipe ), so they came out a little thick.

    There are other recipes that I want to try very soon. Thank you for offering this website, it is awesome. You do a great job!

  23. Thank you, Gretchen, despite all rivalry between Ecuador and Peru I think that there a lot of similarities (in food, customs, etc). Your aji is going to be so good with fresh tree tomatoes!

  24. Thanks for this! This is probably a lot more similar to empanadas here than most recipes I have found. I bought tomates del arbol today to try your aji. Sachatomate they are also called here in Peru. Again, lovely site.

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