Argentinian empanada pastry

Argentinian empanada pastry

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About this recipe: This easy, simple and airy pastry is the ideal pastry for making the best Argentinian empanadas with your favourite filling. This is the ultimate pastry recipe and no kneading is necessary as it is made with the food processor.


Makes: 12 empanada pastry discs

  • 250g plain flour
  • 1 teaspoon salt
  • 1 teaspoon dried active yeast
  • 1/2 teaspoon caster sugar
  • 2 tablespoons butter, melted
  • 100ml warm water

Prep:15min  ›  Ready in:15min 

  1. Combine the flour, salt, yeast and caster sugar in a food processor. Pulse twice then pour in the melted butter and water and pulse several times until a soft pastry ball is formed.
  2. Wrap pastry tightly with cling film and chill for 15 minutes. Roll over a lightly floured surface to 2mm thickness. Cut in 10cm circles and use to make your special empanadas with your favourite filling. If you wish to freeze, then do so by placing the discs on a flat surface and if needed, placing cling film between the layers.

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