Easy Homemade Masa para Empanadas: Simple, Flexible Dough Recipe
Master the art of making traditional Argentine empanada dough at home with this simple, foolproof recipe.
Empanadas are a beloved staple across Latin America, and nowhere are they more iconic than in Argentina. While fillings get much of the attention, the secret to a truly great empanada lies in the dough—or masa. This recipe offers a straightforward, no-fuss approach to making masa para empanadas at home, ensuring a flaky, tender crust that’s perfect for both baked and fried versions.
Why Make Empanada Dough from Scratch?
Store-bought empanada discs are convenient, but homemade dough allows for complete control over texture, flavor, and freshness. This masa is flexible enough to handle a variety of fillings, from savory meats to sweet fruits, and can be made ahead and frozen for future use. Plus, it’s surprisingly simple, requiring just a handful of pantry staples.
Ingredients
- 1,000 grams (1 kilogram) all-purpose flour — Use unbleached for best results.
- 20 grams kosher salt — Adjust to taste if using table salt.
- 200 grams vegetable shortening or lard — Lard adds authentic flavor, but vegetable shortening works well for a vegetarian option. Butter can be substituted, though it will yield a different texture.
- Water, cold — Amount varies based on humidity and flour type, but start with about 300–350 ml.
- Extra shortening or lard for rolling — This helps achieve a flaky, layered crust.
Equipment
- Large mixing bowl
- Pastry cutter or fork
- Rolling pin
- Sharp biscuit or round cutter (about 3 inches in diameter)
- Plastic wrap
- Parchment paper
- Baking sheets
Step-by-Step Recipe
Step 1: Mixing the Dough
In a large bowl, whisk together the flour and salt. Add the shortening or lard in small pieces. Using a pastry cutter or two forks, work the fat into the flour until the mixture resembles coarse crumbs. This step is crucial for achieving a flaky texture.
Step 2: Incorporating Water
Gradually add cold water, a few tablespoons at a time, mixing with your hands until the dough just comes together. Be careful not to overwork the dough—stop as soon as it forms a cohesive mass. If the dough feels too dry, add a bit more water; if too sticky, add a sprinkle of flour.
Step 3: Kneading and Resting
Turn the dough out onto a lightly floured surface and knead gently for a minute or two until smooth. Shape into a ball, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to a day). This rest allows the gluten to relax, making the dough easier to roll.
Step 4: Rolling Out the Dough
Divide the dough into 4 equal portions. Working with one portion at a time (keeping the rest chilled), roll the dough out thinly—about 2 mm thick. If sticking occurs, use a bit of extra shortening or lard instead of flour for dusting, as this maintains the dough’s elasticity.
Step 5: Cutting Discos
Using a sharp biscuit cutter (about 3 inches in diameter), cut out circles from the rolled dough. Re-roll scraps once to minimize waste. Each quarter of dough should yield about 10 discs.
Step 6: Filling and Shaping Empanadas
Spoon your chosen filling (about 1–2 tablespoons) onto the center of each disco. Dampen the edges with water, fold over, and crimp the edges to seal. For a traditional look, create a repulgue (a decorative edge) by folding and twisting the dough.
Step 7: Chilling Before Baking
Place the shaped empanadas on a parchment-lined baking sheet and refrigerate for at least an hour. This step firms up the fat in the dough, ensuring a flaky crust when baked.
Step 8: Baking
Preheat your oven to 400°F (200°C). Before baking, brush the empanadas with beaten egg for a golden finish. Bake for 25–30 minutes, rotating the pans halfway through, until the crust is golden and crisp. Let cool slightly before serving.
Tips for Perfect Empanada Dough
- Keep Ingredients Cold: Chilled fat and water help create a flaky crust. If the dough warms up while working, chill it again before rolling.
- Avoid Overworking: Handle the dough as little as possible to prevent toughness.
- Experiment with Fat: Lard provides authentic flavor, while vegetable shortening yields a neutral taste. Butter makes a rich, tender crust but is less traditional.
- Freezing Directions: Uncooked empanadas can be frozen on a tray, then transferred to a bag for up to 3 months. Bake from frozen, adding a few extra minutes.
Filling Ideas
The dough pairs well with both savory and sweet fillings. Classic Argentine options include ground beef with onions, hard-boiled eggs, and olives; chicken with peppers and raisins; and humita (creamed corn). For dessert, try dulce de leche or quince paste.
Why This Dough Works
This recipe strikes a balance between simplicity and authenticity. The combination of just flour, fat, salt, and water yields a versatile dough that’s easy to handle, bakes up flaky, and can be customized to your taste. Whether you’re a beginner or a seasoned baker, this masa is a reliable foundation for countless empanada variations.
Storage and Make-Ahead Tips
- Refrigerate: The dough can be refrigerated, tightly wrapped, for up to 2 days.
- Freeze: Both the dough (wrapped in plastic) and assembled empanadas (on a tray, then bagged) freeze well for up to 3 months.
- Thawing: Bring refrigerated dough to room temperature for about an hour before rolling. Bake frozen empanadas directly from the freezer, adding a few extra minutes.
Troubleshooting Common Issues
- Dough is Too Sticky: Add a sprinkle of flour and knead gently.
- Dough is Too Dry: Add a teaspoon of water at a time until pliable.
- Crust is Tough: You may have overworked the dough. Next time, knead less and handle gently.
- Filling Leaks: Ensure edges are well-sealed and avoid overfilling.
Frequently Asked Questions (FAQs)
Q: Can I use butter instead of lard or shortening?
A: Yes, but the texture will be richer and more tender, less flaky than the traditional version. For authenticity, use lard or vegetable shortening.
Q: How thin should I roll the dough?
A: Aim for about 2 millimeters thick—thin enough to be delicate, but sturdy enough to hold the filling without tearing.
Q: Can I make the dough ahead of time?
A: Absolutely! The dough keeps well in the fridge for up to 2 days, or in the freezer for up to 3 months. Thaw in the fridge overnight before using.
Q: Why chill the empanadas before baking?
A: Chilling firms up the fat, ensuring a flakier crust and preventing the empanadas from spreading or leaking during baking.
Q: What’s the best way to seal empanadas?
A: Dampen the edge with water, press to seal, and crimp with your fingers or a fork. For a decorative edge, try the classic repulgue technique.
Q: Can I fry these empanadas instead of baking?
A: Yes, this dough works for both baked and fried empanadas. For frying, heat oil to 350°F (175°C) and fry until golden, about 3–4 minutes per side.
Conclusion
Homemade masa para empanadas is a simple yet rewarding project that elevates your empanada game. With this easy recipe, you’ll enjoy flaky, tender crusts that are the perfect vehicle for any filling—savory or sweet. Once you master the basics, you’ll find yourself experimenting with regional variations and personal twists, making every batch uniquely your own.
Additional Resources
- Explore classic Argentine fillings like carne, pollo, or humita.
- Try dessert variants with dulce de leche or fresh fruit.
- Watch video tutorials for visual guidance on rolling and crimping.
