Empanada Dough

Chef Matt has updated his Empanda Dough recipe to make it more usable.  Enjoy!

Makes: around 50(varies on the thickness of the dough and size of cutter)


4 ½ cups – All purpose flour

3 cups – Masa harina

1 tbsp. – baking powder

1 tbsp. – Salt

12 oz. – melted butter

½ to 2 cups – water

1-Egg blended with 2 ounces of milk

  1. Mix together the flour, masa, baking powder and salt in a kitchen aid mixer
  2. Slowly add in the melted butter on medium speed and mix until fully incorporated.
  3. Add in the water until the dough pulls together but is not sticky.
  4. Divide the dough into 3rds and let rest at room temperature for about 10 minutes before shaping.
  5. On a floured surfaced roll out the dough to 1/8 to 1/16 of an inch in thickness.
  6. Cut out the dough with a 4 to 5 inch pastry cutter, brush ½ of the dough with the egg milk mixture add in your filling ( about 1 ½ tbsp.) then fold over the dough and seal up the empanada.
  7. Once all of the empanadas are done egg wash the top side and bake at 400 degrees F until golden brown.

This recipe can be easily cut in half or quartered to make the amount you need.