Empanada Dough

Too sweet, and made a rock hard dough. Baked it for 28 minutes and the bottoms were burnt, tops hardly had any color. I don’t understand why so many comments are saying it’s great but you need to reduce the sugar, butter, etc. If you have to change the ingredients for the recipe to work then it’s a bad recipe. I’m disappointed I read the comments AFTER making it.

Made these tonight, and they came out too hard. I did decrease the sugar to about a teaspoon, but other than that, I followed the recipe exactly (well, I halved it, but did the calculations correctly – I even used about half an egg yolk, since it called for one for the whole recipe). Maybe I rolled mine out too thin, but the edges were hard like a cracker. Plus, it was really hard to work with, very hard to knead. I’ll try a different dough recipe next time.

Good dough, I made a double batch which made it super hard to knead. It ended up being SUPER sweet. Like noticeably sweet from the first bite. Great for dessert, not so much for a savory dish. Definitely reduce the sugar level

This dough certainly is sweet, as other reviews have mentioned, but that works well for my family. We enjoy a sweet dough with a savory filling. It makes a nice balance that we all enjoy (a miracle in our household). My kids have even asked that I make the dough alone and fry up little squares for a snack! The one piece of advice I will give is for those using a dough hook on a stand mixer: be careful of your mixing time! On my first attempt, I let it go far too long and the dough was very difficult to roll out (still tasted great though). Keep a close eye on it and turn off your mixer just after the dough ball pulls from the sides and holds together well.

I baked this one and it came out too hard a shell.

These are so easy to make and delicious. I cut the sugar in half. My family can’t stop eating these so I’ll make them once every two weeks.

I used a whole egg in the mixture and only 1 tbsp of sugar. I made twelve and stuffed them with potatoes, cheese and taco seasoned ground beef. Before I baked them I coated the pan in butter and the tops of each empanada with egg white and butter. Baked for 15 minutes, turned them all over, and baked for another 15 minutes. They came out amazingly crispy! The dough tastes great with the butter and cheese. I would make these again in a pan cooked with oil to see the difference!

Dough was tough and there was no way to make the dough stick to itself once I folded it over the filling.

We were not impressed with how this recipe turned out. The dough needed more water and was tough. Even after we brushed it with butter before baking, the empanadas were extremely hard to chew. this is not a recipe we will be trying again.

I cut the sugar to 1 Tb as someone had previously recommended and added some Adobo seasoning. This dough turned out flakey and light which is perfect for our taste. Thank you for the recipe

I made these for the first time. I used our air fryer and Turkey meat. They came out good but kind of dry. Next time, will cook per instructions and use pork.

I make this all the time, and stuff it full of all sorts of things. Sometimes for heartier meat pies I’ll reduce the sugar and use half whole wheat flour. The kids love it!

I left the dough for about 30 mins after rolling into the circles so that I could prepare the fillings, and found it much easier to work with after resting it. Beforehand it was very elastic and quite tough. Afterwards it rolled easily and I could get it much thinner. I’m not sure whether it would work even better if you rested it before doing the buttery jelly roll thing? In the end I thought it was very nice, but don’t really see how rolling it with the butter helped? I assume it was supposed to make it a bit flaky but it didn’t really seem to.

This was first time making my own dough. they turned out OK. kind of on the sweet side but I will cut the sugar to maybe a tablespoon. Its a great recipe for beginners. definitely read others review that way you can figure a way that works for you.

Delicious! I’ve made many empanadas and generally use the “cut the butter into the flour” variety of dough. Decided to try this instead and loved it! I mixed in my Kitchenaid mixer and added 1 T of water as dough seemed too dry to come together. Then kneaded with a bit of flour until smooth. Rolling into jelly roll, slicing 2″ piece and rolling to 5″ circle worked perfectly and was easier than fighting with dough that wants to shrink upon entering cut. Recipe as written made 12 empanadas. Baked at 375 for 16 minutes. Took about an hour from beginning to on the table. Will definitely use again.

We used this recipe with the black bean & cheese empanada recipe as we didn’t want to use canned biscuits, the dough was great and had a slight sweetness to it.

Not very good. Didn’t like the flavor at all

This recipe is by far the best and has sent my mouth back to my younger days! I’ve tried over seven other recipes and was disappointment on the brink of giving up I stumbled across this one. I’m happy I didn’t quit. Reduce sugar like other reviewers suggested. I used 3 tablespoons. It’s not so sweet. Trust me it makes the dough yummy as heck! Also add 6 table spoons of butterflavored shortening to the flour mix. Cut it up in small parts until it is crumbly. Oh boy you won’t be disappointed. The dough isn’t dry and if you have a large family like mines you will be making these for after school snacks or even lunch for a few days! Thanks for sharing such an amazing recipe. Add full sugar if you are filling these with sweets. It’s a must try.

I tweaked it a fair bit, so the rating is for my revised version. Reading the other reviews was very helpful. I reduced the sugar to 1 tablespoon to counter the complaint that the dough was too sweet. To counter the complaint that it was too dry I cut in about 6 tablespoons of lard and 2 of butter to the dry mixture. Then I mixed in the water and egg yolk. The dough needed to have a lot of flour added before it was workable. It baked into a light flaky crust.

Highly disappointed. The dough is so tough. We added more water but my boyfriends are are tired from rolling it. Lol.

I did not care for this recipe. Dry, tough, hard to work with, and way too much sugar.