This homemade Argentinian empanada dough is a tender, flaky crust that wraps history, tradition, and love into every bite.

A tray of freshly baked Argentinian empanadas rests on parchment paper, their golden-brown crusts shaped into perfect half-moons. The pastries, made with traditional empanada dough, glisten with an egg wash as tantalizing fillings peek out temptingly.

There’s a special kind of magic that happens in the kitchen when you’re making dough from scratch. And it’s not just the physical act of mixing flour and water. It’s the memories, the stories, and the traditions woven into each knead and fold. If you love empanadas as much as I do, learning how to make the dough from scratch will deepen your appreciation for every bite.

I remember the first time I made Argentinian empanadas with Mara, my dear friend and pastry chef from Argentina. The room was filled with laughter and the faint aroma of flour in the air as she told me vivid tales of growing up in Argentina.

Mara’s hands moved with practiced ease, shaping the dough with a precision that reflected years spent watching and learning from her mother and grandmother in their family kitchen.

And of course, once she left I just had to learn how to replicate her empanada dough making skills.

Flavors of Tradition

Eight golden-brown pastries are placed on a parchment-lined baking sheet. The sheet has a worn, rustic appearance, and the pastries are arranged in two rows. They have a braided edge and appear freshly baked.

Her stories were steeped in family traditions, shaped by the legacy of Jewish immigrants who brought recipes like Russian pirozhki to Argentina in the late 1800s. Over time, these recipes evolved into Argentinian empanadas, a beautiful blend of cultures and flavors that became a staple of Argentine cuisine.

As Mara told me, the dough itself is the foundation of Argentinian empanadas. Unlike the rich, buttery pastries of other styles, a traditional Argentinian empanada dough is light, flaky, and vegan, made with just flour, salt, oil, and water. It’s deliberately simple, designed to let the fillings speak for itself.

There was something grounding about that evening, the simple act of kneading and shaping dough while sharing stories. It reminded me that making empanadas isn’t just about food, it’s about connection. It’s a bridge to the past, a gesture of love, and an opportunity to create something meaningful with your hands.

Today, as I share with you this Argentinian empanada dough recipe Mara taught me, I hope it carries with it a little of the warmth and nostalgia we shared that night. Empanada dough is more than a recipe, it’s a way to bring a bit of history, culture, and love into your own kitchen.

Ingredients

All-Purpose Flour - forms the base of the dough, providing structure and flexibility. Both bleached and unbleached flour work, though unbleached is preferred.
Salt - adds a subtle flavor to the dough.
Vegetable Oil - neutral oil like grapeseed or canola keeps the dough tender and light. Olive oil works if you prefer a stronger flavor.
Cold Water - binds the ingredients together and ensures a smooth, workable dough.

See the recipe card for exact quantities.

How to Make Argentine Empanada Dough

A person skillfully rolls out Argentinian empanada dough with a wooden rolling pin on a cool marble surface. Two dough balls rest on the right side, ready to be shaped into delicious treats by their expert hands.

If you're looking to elevate your homemade empanadas, this dough recipe is a game-changer. Whether you’re making baked empanadas for a family dinner or a party appetizer, this recipe is the perfect base to make your empanadas shine.

With its light, flaky texture and simple, wholesome ingredients, it’s the perfect bread for any filling. Here's how to bring this Argentinian classic to life:

Prepare the Dough

A hand pours golden-yellow liquid into a large, off-white mixing bowl filled with white flour, perfectly blending the ingredients for Argentinian empanada dough. The blurred background hints at a marble surface, enhancing the serene kitchen scene. — Add oil

Water is being gently poured into a bowl containing flour, signaling the start of crafting Argentinian empanada dough. A wooden spoon rests inside, partially buried in the flour, ready to blend these simple ingredients into a delicious creation. — Add oil

In a large bowl, combine the all-purpose flour and salt. Gradually add the vegetable oil and mix to coat the flour evenly. Slowly pour in the cold water while mixing until the dough comes together into a smooth, cohesive ball. Add small splashes of water if the dough feels too dry, ensuring you have the perfect texture to fold the dough later.

Rest the Dough

Cover the dough with plastic wrap or a clean kitchen towel and refrigerate it for 10 minutes. Resting allows the gluten to relax, making the dough easier to work with and ensuring a tender texture.

Divide into Portions

Close-up of hands kneading Argentinian empanada dough on a marble surface. One hand presses the dough while the other holds it gently. The person wears rings, including a notable one with a red gemstone. — Divide dough

A hand with a ring is delicately shaping a ball of Argentinian empanada dough on a marble countertop. Another ball of dough is visible in the background, waiting to be transformed into delicious parcels. — Divide dough

After resting, divide the dough into small portions, roughly the size of ping-pong balls.

Shape the Dough

Hands with painted nails are using a wooden rolling pin to flatten a small, round piece of Argentinian empanada dough on a marbled surface. — Roll out each ball

A hand with a ring is using a wooden rolling pin to flatten Argentinian empanada dough on a marble countertop. Another piece of the delicate dough is visible in the background. — Roll out each ball

On a lightly floured surface, use a rolling pin to roll each portion into thin, even circles. Aim for a uniform thickness of about ½ inch to ensure consistent baking.

Store or Use the Dough

If not using immediately, stack the dough rounds with parchment paper between each to prevent sticking. Cover tightly with plastic wrap or store in an airtight container to keep the dough fresh.

Fill and Bake the Empanadas

Close-up of hands folding a sheet of Argentinian empanada dough on a marble countertop. The fingers are gently pressing and shaping the dough. — Fold empanadas

Close-up of hands pinching the edges of Argentinian empanada dough to seal it. The dough rests on a white marble surface as the hands expertly crimp and pleat its edge. — Fold empanadas

Once your dough circles are ready, add your chosen filling to the center of each round, fold the dough, and seal the edges. Bake the empanadas at 400°F for 30-40 minutes, rotating the tray halfway through for even browning. This baked empanadas method ensures a flaky, golden crust.

Storage

Six uncooked Argentinian empanadas arranged on a baking sheet lined with parchment paper. The pastries have a golden sheen, likely from an egg wash, and show crimped edges that seal the Argentinian empanada dough. Some filling appears to be seeping slightly from a few. — Coat with oil and bake

Homemade empanada dough is best when used fresh, but if you find yourself with extra dough, don’t worry, storing it is easy and keeps your efforts from going to waste. I’ve often prepped dough ahead of time for busy weeks, and it’s such a treat to have it ready to go when inspiration strikes!

Refrigerate: Wrap the dough tightly in plastic wrap or place it in an airtight container. It will keep in the fridge for up to 3 days. When you’re ready to use it, let it come to room temperature for about 15 minutes before you roll the dough. This little step makes it much easier to work with.

Freeze: For longer storage, divide the dough into portions and freeze them in airtight bags. They’ll stay fresh for up to 3 months. I like to label mine with the date so I don’t forget what’s tucked away. To thaw, transfer the dough to the fridge overnight and let it warm slightly before rolling.

If you’ve already rolled out the dough into circles, you can stack them with pieces of parchment paper in between to prevent sticking. This way, they’re ready to go when you have a filling in mind, or when you have that late-night empanada craving.

Proper storage not only keeps the dough fresh but also saves you time down the road, so you can always have Argentine empanadas whenever the mood hits.

Top Tips

Use Cold Water for Best Results - cold water helps maintain the dough’s texture by preventing the gluten from overdeveloping, which ensures a light and flaky finish.

Rest the Dough - don’t skip the resting step! It relaxes the gluten, making the dough easier to roll out and creating a more tender bite.

Keep the Dough Covered - always cover the dough with plastic wrap or a towel while it rests or if you're working in batches. This prevents it from drying out.

What to Serve With Argentinian Empanada Dough

Authentic Argentinian vegetarian empanadas

Whenever I make empanadas, I’m reminded of cozy evenings with Mara, sitting around the table with a spread of simple, comforting dishes.

This empanada recipe pairs beautifully with a Roasted Cauliflower in Green Herb Sauce. Inspired by Argentinian chimichurri, it’s a perfect way to use up leftover greens while adding a fresh, zesty note to your meal. The bright, tangy flavors complement the golden brown crust of freshly baked empanadas perfectly.

If you want to round out the meal with a touch of sweetness, serve Argentinian Bread Pudding with Caramel Sauce. Made dairy-free and gluten-free, it’s a nod to the comforting desserts Mara’s grandmother used to bake. The caramel sauce feels like a little drizzle of indulgence, making every bite feel special.

For something hearty and warming, a R ed Lentil Stew is the perfect accompaniment. Its velvety texture and bold, spiced flavors pair beautifully with the flaky empanada crust, creating a meal that feels both rustic and satisfying. I love how the stew fills the kitchen with an aroma that’s as inviting as the empanadas themselves.

And for dessert, why not continue the Argentinian theme with D airy-free and Gluten-free Alfajores? These delicate cookies, sandwiched with a sweet filling, are the perfect finish to an empanada feast.

Recipe

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