Empanada Pastry

For the traditionalist who has the time and like to make things from scratch, I give you this recipe that can be used with Goat Cheese and Green Olive Empanadas. Enjoy! Makes about 1 ½ lb dough (1 batch)


  • 4 cups flour (some extra for dusting)
  • ½ tsp fine salt
  • 1 cup water
  • 2 ¼ sticks butter (1 cup + 2 Tbsp) at room temperature


  • Rolling pin
  • Measuring cup
  • Plastic wrap


  1. Place flour and salt in bowl and mix well.
  2. Make well in center and add water a little at a time, just enough to make a smooth dough (you may not need all of the water).
  3. Knead dough for 8-10 minutes, wrap and chill for at least 30 minutes.
  4. Remove from refrigerator. On lightly floured surface, roll a rectangle about 17 ½” x 12”x¼”.
  5. Spread butter evenly over dough. Fold dough into four layers by folding edges to the middle and then folding that in half. Wrap and return to refrigerator for another 30 minutes. Once the dough has set it is ready to use.
Re: Empanada Pastry

This was really delicious. It took me a little while to figure out how to fold the empanada’s properly. Other than that super easy and super delicious.

Re: Empanada Pastry