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Argentinian Empanada Dough
Wrap tradition and flavor with this light, flaky Argentinian empanada dough—simple, vegan, and perfect for your favorite fillings.
Servings 12 wrappers
Calories 114kcal
Equipment
Ingredients
- 3 cups all-purpose flour
- ½ tspn salt
- ¾ cup vegetable oil
- ½ cup cold water
Instructions
- In a large mixing bowl, whisk together the flour and salt until evenly combined.
- Slowly pour in the vegetable oil and cold water, mixing as you go. Use your hands to bring the mixture together into a dough. If the dough feels too dry, add small splashes of water until it becomes smooth and cohesive.
- Knead the dough gently on a clean surface for about 3-5 minutes until it becomes soft and pliable.
- Cover the dough with plastic wrap or a clean kitchen towel and refrigerate for 10 minutes. This helps relax the gluten, making the dough easier to roll out.
- Divide the dough into 12 equal portions, rolling each into a ping-pong-sized ball.
- On a lightly floured surface, use a rolling pin to flatten each ball into a thin, even circle. These will be your empanada wrappers.
- Use immediately with your desired fillings, or stack the dough circles with parchment paper between each and store them in an airtight container.
Video
Nutrition
Calories: 114kcal | Carbohydrates: 24g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 17mg | Potassium: 33mg | Fiber: 1g | Sugar: 0.1g | Calcium: 5mg | Iron: 1mg