I’m about to share something that’ll change your empanada game forever – a ridiculously simple dough recipe that uses just five ingredients you probably already have in your kitchen. No fancy techniques, no mysterious ingredients that require a trip to three different stores, and definitely no need to stress about whether you’re doing it “right.” This dough comes together in minutes, rolls out like a dream, and honestly makes me wonder why I ever bought those store-bought discs that taste like cardboard.
Why You’ll Love this Simple 5-Ingredient Empanada Dough
When I tell people I make empanada dough from scratch, they look at me like I’ve just announced I’m climbing Mount Everest in flip-flops.
But honestly, this five-ingredient recipe will change your mind about homemade dough forever.
No fancy equipment needed. No weird ingredients you’ll never use again. Just flour, salt, butter, egg yolks, and water—stuff you probably have right now.
The dough comes together in minutes, not hours. It’s forgiving when you mess up, flexible enough for both frying and baking, and tastes infinitely better than store-bought.
Trust me, you’ve got this.
What Ingredients are in Simple 5-Ingredient Empanada Dough?
This empanada dough keeps things beautifully simple with just five pantry staples that won’t break the bank or send you hunting through specialty stores.
- 4 cups all-purpose flour
- 1 teaspoon salt
- ½ cup unsalted butter, melted
- 4 egg yolks
- 1 cup water
The beauty of this ingredient list is its flexibility—if your butter’s a little too hot or your water’s slightly off temperature, the dough will still come together like a champ.
How to Make this Simple 5-Ingredient Empanada Dough
Start by mixing 4 cups of all-purpose flour and 1 teaspoon of salt in a large bowl. This is where I usually grab my biggest mixing bowl because, trust me, things are about to get messy in the best possible way.
Step 2: Melt the Butter
Melt ½ cup of unsalted butter until it’s completely liquid but not scorching hot. You want it warm enough to incorporate easily but cool enough that it won’t scramble those egg yolks we’re adding next.
Step 3: Add the Wet Ingredients
Pour the melted butter, 4 egg yolks, and 1 cup of water into your flour mixture. Don’t worry if it looks like a shaggy mess at first—that’s exactly what we’re going for at this stage.
Step 4: Mix Until Combined
Stir everything together until it starts forming a rough dough. The mixture might look a little scraggly, but resist the urge to add more liquid just yet. Using a premium kitchen cookware set makes this process much smoother and more enjoyable.
Step 5: Knead on a Floured Surface
Turn the dough out onto a well-floured surface and knead it until it becomes smooth and elastic. If the dough feels sticky, sprinkle a bit more flour as needed, but don’t go overboard—we want tender empanadas, not hockey pucks.
Step 6: Chill the Dough
Wrap the smooth dough ball in plastic wrap or cover it with a damp towel and refrigerate for 30 minutes. This resting time lets the gluten relax and makes rolling so much easier.
Step 7: Divide and Roll
After chilling, divide your dough into 32 equal pieces—each piece will make one empanada. Roll each piece into a thin circle on your floured surface, and you’re ready to fill those beautiful pockets with whatever your heart desires.
What to Serve with Simple 5-Ingredient Empanada Dough
These empanadas are basically little pockets of joy that work for any meal, so let’s talk about what makes them even better.
For breakfast, I love pairing them with fresh fruit salsa or a simple avocado crema—the creamy coolness balances beautifully against warm, flaky pastry.
At lunch or dinner, try serving them alongside a crisp green salad with lime vinaigrette, or go bold with spicy chimichurri for dipping.
Don’t sleep on beverages either: horchata, fresh limeade, or even a cold beer hit the spot.
For snacking, these little beauties stand perfectly on their own, though a dollop of sour cream never hurt anyone.
Simple 5-Ingredient Empanada Dough Substitutions and Variations
While you’re figuring out what to serve alongside your empanadas, you might also be staring at your ingredient list wondering what happens if you’re missing something or want to shake things up.
No butter? Vegetable shortening works perfectly. Out of egg yolks? Whole eggs do the trick, though your dough won’t be quite as golden.
Want something different? I love swapping half the all-purpose flour for whole wheat – it adds this nutty depth that’s incredible with savory fillings. You can even add a pinch of cumin or paprika directly to the flour for extra flavor.
Leftovers and Storage for this Simple 5-Ingredient Empanada Dough
Once you’ve made this dough, you’ll probably find yourself with more than you can use in one go – and honestly, that’s the beauty of it.
I always wrap leftover portions tightly in plastic wrap, then pop them in the fridge for up to three days.
For longer storage, I’ll freeze wrapped dough balls for up to three months.
When I’m ready to use frozen dough, I just thaw it overnight in the fridge.
Pro tip: divide your dough before storing so you’re not wrestling with one giant, cold mass later.
Final Thoughts for Simple 5-Ingredient Empanada Dough
There’s something deeply satisfying about making empanada dough from scratch with just five ingredients you probably already have in your kitchen.
This recipe strips away all the fuss and gives you something reliable, whether you’re planning a casual weekend lunch or need to feed a crowd during the holidays.
The dough is forgiving enough for beginners but sturdy enough to hold whatever filling your heart desires.
Once you roll out that first batch and see how perfectly it comes together, you’ll wonder why you ever thought homemade empanadas were complicated.