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Empanadas dough

Empanadas dough

Masa de empanadas, this is the dough to do the perfect empanadas from Argentina at home. You can fill this dough with whatever filling you like, like ground meat sauce, chicken, cheese, whatever comes to mind!
You can also freeze these and keep them for 3 months.
Prep Time 15 mins
Resting time 30 mins
Total Time 45 mins
Course Appetizer, Main Course
Cuisine Argentine
Servings 20 empanadas


  • Rolling Pin
  • Round cutting instrument from the empanadas


  • 30 g butter unsalted
  • 250 ml water
  • 15 g salt
  • 450 g flour white


  • In a small pot, put the water, salt and butter and put it on a medium heat. Cook until the butter and the salt have melted completely. Cool to room temperature.
    Melted butter in salt water
  • Once the butter and salt water has cooled, incorporate the liquid into the flour. Use a bigger bowl and mix by hand, or if you have a kitchen robot, like Kitchenaid, it will be quicker and easier. Work the dough until smooth, for about 15min.
    Empanadas dough ball
  • Roll out the dough in 3mm thickness.
    Rolling out the dough
  • Use a round shaped object, like a lid of about 12 cm in diameter, but it can be slightly smaller or slightly bigger.
  • Cut out the round shapes in the dough.
    Cutting the dough
  • But the round dough pieces stacked on top of each other with some baking paper in between, so they don't stick together.
    Dough circles
  • Leave in the fridge for at least 30min before filling and cooking.
Keyword dough, empanadas