Easy Whole Wheat Empanada Dough

Name: Easy Whole Wheat Empanada Dough
Prep time: 15 min
Total time: 45 min
Yield: 24 Empanadas Disc
Ingredients: 625 g (5 cups) white whole wheat flour or whole wheat flour, spooned into a measuring cup and leveled off with the back of a knife; 226 g (1 cup) unsalted or salted butter; 250 ml (1 cup) cold water; 2 teaspoons kosher salt; 1 tablespoon granulated sugar

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Additional Time
30 mins
Total Time
45 mins
Servings
24 Empanadas Disc
Calories
159 kcal
Course
Main Course, Appetizer
Cuisine
South American

Easy Whole Wheat Empanada Dough

Deacon Moody

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This Whole Wheat Empanada dough recipe is not only delicious but also versatile; you can use it to make savory or sweet empanadas, and it is also very easy to work with. The dough is made with white whole wheat flour, salt, sugar, butter, and water. It comes together quickly and can easily be rolled out and cut into shapes. We like to use this dough for both baked and fried empanadas.

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Ingredients

Servings

625 g (5 cups) white whole wheat flour or whole wheat flour, spooned into a measuring cup and leveled off with the back of a knife
226 g (1 cup) unsalted or salted butter softened
250 ml (1 cup) cold water
2 teaspoons kosher salt
1 tablespoon granulated sugar

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Instructions

In the bowl of a stand mixer fitted with the dough hook attachment, combine white whole flour, softened butter, sugar, and salt on medium speed until thoroughly blended.
With the motor running, slowly add in cold water and mix until a soft and pliable dough forms, 5 to 7 minutes.
Transfer to a clean work surface lightly dusted with flour and kneaded one or two times, just enough to form a neat ball. Transfer to a large bowl, cover in plastic wrap and place it in the refrigerator for a least 30 minutes and up to overnight.
On an un-floured flat work surface, roll out the dough into a ⅛ inch thick sheet; let the dough rest for 10 minutes. Then, cut out the disc using a 5 to 6 inches rounds cutter or saucer; depending on how large you prefer, I use a 6” glass lid.
Then, gather the scraps, add to the rest of the dough, and roll out another batch of circles; repeat with the rest of the scraps. Cover the discs with cling film and chill while you prepare the filling or if not used immediately, use wax or parchment paper to separate the stack and refrigerate or freeze to use later.

Equipments used:

Notes

How to Store & Re-Heat
To store Whole Wheat Empanada Dough, wrap the dough tightly in plastic wrap and store it in the fridge for 2 days or in the freezer for up to 1 month. If you have already made empanadas, store them in a container in the fridge for 3 days or in the freezer for up to 3 months. To reheat empanadas, preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet and bake them for 10-15 minutes or until they are heated through and crispy on the outside.
You could also reheat them in a microwave for 30 seconds to 1 minute or until they are hot. Note that reheating times may vary depending on the size and filling of the empanadas. Be sure to let them cool slightly before enjoying them.
Make Ahead
Whole Wheat Empanada Dough can be made ahead of time to save time and effort on the day of preparation. To make the dough ahead of time, follow the recipe instructions until step 3. Once the dough has been kneaded into a neat ball, transfer it to an airtight container and refrigerate it for up to 24 hours. When you're ready to use the dough, remove it from the refrigerator and let it sit at room temperature for 10-15 minutes.
Then, roll out the dough and cut it into circles as the recipe directs. Fill the empanadas with your desired filling, fold them over, and seal the edges with a fork. Bake or fry the empanadas as directed in the recipe. Making the dough ahead of time can be a great time-saver for busy weeknights or when hosting guests. Just be sure to store the dough properly in an airtight container to prevent it from drying out or absorbing any unwanted flavors from the fridge.
If you plan to freeze the dough instead of refrigerating it, wrap it tightly in plastic wrap and place it in a freezer bag. The dough can be frozen for up to 1 month. To thaw the dough, transfer it to the refrigerator and let it thaw overnight.
How to Freeze
Make the whole wheat empanada dough as directed in the recipe. Place them on a baking sheet lined with parchment paper. Use wax or parchment paper between each disk to separate them; make sure they don't touch one another. If they do, the empanadas shell will freeze together and become difficult to separate without damaging the crust. Freeze them for 4 to 6 hours or until solid.
Then transfer the empanada stack to freezer-safe containers or bags and press out as much air as possible. Label them with the empanadas' date, quantity, and flavor. Use the Empanada Dough within 3 months of the date of freezing. Before using, thaw the dough in the fridge overnight, then proceed with your recipe.