Empanada Dough Recipe | Yummly
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Empanada Dough

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Empanada Dough

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This dough makes enough for 8 to 12 empanadas. You’ll need to make several batches of it to accommodate the Michelle Bernstein’s Chorizo & Cheese Empanadas recipe. You can also make the recipe’s empanada filling, freeze it in batches, then use it to make 8 to 12 empanadas at a time.


  • 2 cups flour (plus more as needed)
  • 1 tsp. salt
  • 1 tsp. sugar
  • 5 Tbsp. vegetable shortening (cold, cut into small pieces)
  • 1 large egg (lightly beaten)
  • 1/2 cup dry sherry
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    1. In the bowl of a food processor, combine the flour, salt, and sugar and pulse to combine. Add the shortening and pulse until the mixture becomes a coarse meal. Add the egg and pulse a few times. Add the sherry 2 tablespoons at a time, pulsing between additions, until the dough comes together in a ball. Transfer the dough onto a lightly floured work surface and shape it into a 1-inch thick disk. Cover the disk with plastic wrap and refrigerate for at least 30 minutes and up to a day.
    2. Return the disk to room temperature. On a lightly floured work surface, roll the dough out to 1/3-inch thick, then use a 5- or 6-inch biscuit or cookie cutter to make empanada shells, gathering and rerolling the scraps as necessary.
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