Empanada Dough Recipe Made With 5 Ingredients

A few empanadas on individual square sheets of parchment paper all on a gray counter.

This empanada dough recipe makes tender and flaky empanada discs from scratch with just 5 simple ingredients. You can fill them with anything you want for a quick and tasty appetizer or main meal. And you can save them for another time since this empanada dough is totally freezer-friendly!



4 Cups (500g) Wheat Flour

5 oz. (150mL) Milk

5 oz. (150mL) Vegetable Oil

1 Egg

1 tsp. Salt


  1. Sift the flour into a bowl and make a hole in the middle.
  2. Add the egg, milk, vegetable oil, and salt to the hole in the flour. Incorporate the flour with the ingredients and mix until everything is well combined. 
  3. Transfer the dough to a floured surface and knead for 5 minutes, or until the dough seems uniform.
  4. Put the dough ball back in the bowl and cover with plastic wrap. Let it sit for at least 2 hours.
  5. Transfer to a working surface again and roll out with a rolling pin until it’s 1/5 inch (1/2 cm) thick.
  6. Cut with a round cutter, around 3-inches in diameter. Either fill and cook or freeze.
  7. To freeze, cut parchment paper in squares to separate the disks. Store them in a freezer-safe bag and freeze for up to 3 months.


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