Easy empanada pastry

    1 hour 5 min

    This easy traditional empanada pastry is made in the food processor. The result has just the perfect amount of flakiness and flavour, and works well for almost any empanada. You can make the dough in advance and freeze it in discs for later use.

    16 people made this

    Makes: 24 emapanda pastry discs

    • 210ml water
    • 2 teaspoons salt, divided
    • 840g plain flour, sifted
    • 2 eggs
    • 350g butter or margarine, chilled and cubed

    Prep:20min  ›  Cook:15min  ›  Extra time:30min chilling  ›  Ready in:1hr5min 

    1. Place water and 1 teaspoon of salt in the microwave for 1 minute. Stir well until salt is dissolved.
    2. Combine sifted flour, 1 teaspoon of salt, eggs, cubed butter in a food processor and pulse until mixture resembles breadcrumbs.
    3. Add salt water mixture slowly, and pulse until a soft dough ball is formed and easily separates from the bowl. Wrap tightly in cling film and chill in the fridge for at least 30 minutes.
    4. Remove dough and knead gently on a floured surface. Divide dough in half and roll out each portion to 2mm thickness.
    5. Cut 10cm circles with a pastry cutter or sharp knife. Use in your favourite empanada recipe

    To freeze

    Freeze the empanada pastry after the last step, separating each round of pastry with greaseproof paper. Wrap well in cling film, then in aluminium foil, and freeze for up to 3 months.

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