Empanada Dough (Masa Para Empanadas) Recipe

If you've wanted to learn how to make empanada dough, then you've come to the right place. This recipe produces a slightly sweet pastry that contrasts perfectly with savory fillings. Empanada dough is less flaky than pie crust (although you can substitute frozen pie crust dough in a pinch). It has a more tender texture that soaks up the filling without becoming soggy.

This dough can be used for baked or fried empanadas, which are both great handheld dishes. The term empanada roughly translates to "wrap in bread," a fitting name as they are made by wrapping the dough around a filling. If you are going to fry the empanadas, omit the egg yolk and roll the dough out slightly thinner (less than 1/4 an inch in thickness).

Empanadas are originally from the northwest of Spain, but many countries in Latin America have their own recipes. Empanadas can have many different types of filling including beef, chicken, beans, cheese and yes, even pizza. Some restaurants have even begun making sweet empanadas by filling them with fruit pie filling or chocolate. Once you've made this dough, you can choose to go as traditional or creative with the filling as you please. Make sure your  empanadas don't leak in the oven!