Baked, No Butter, Healthy Empanada Dough (Empanada Horneada)

Baked, No Butter, Healthy Empanada Dough (Empanada Horneada) is a game-changer for those who adore empanadas but want a lighter, wholesome alternative to the traditional dough. This recipe skips the usual butter or lard and instead incorporates vegetable oil, making it not only healthier but also incredibly tender and flaky. Whether you’re a seasoned empanada maker or a curious beginner, this dough provides the perfect canvas for your savory or sweet fillings. Plus, it’s baked, which cuts down on oil usage and cleanup, keeping your kitchen tidy and your treats guilt-free.

What Makes This Recipe Special

This Baked, No Butter, Healthy Empanada Dough (Empanada Horneada) stands out because it is designed to be both nutritious and delicious without compromising texture or flavor. Many empanada doughs rely heavily on butter or shortening, which adds richness but also saturated fat. By using vegetable oil and baking the empanadas instead of frying, this recipe reduces fat content while maintaining a satisfyingly crisp and golden crust. It’s wonderfully versatile, lending itself well to a variety of fillings, from spiced meats to roasted vegetables or even sweet fruit preserves. And best of all, it’s straightforward to prepare, requiring just a few pantry staples and minimal fuss.

The Ingredient Lineup

• 1/4 cup vegetable oil – Provides moisture and tenderness without butter.
• 2 cups all-purpose flour – The base for the dough; you may need a bit more to achieve the right consistency.
• 1 teaspoon salt – Balances and enhances flavor.
• 1 teaspoon baking soda – Helps the dough rise slightly and keeps it light.
• 1/2 cup milk (whole or skim) – Adds moisture and binds the dough; you can adjust with a little more if needed (see notes).
• 1 egg yolk, whisked – Enriches the dough and improves color and texture.

Hardware & Gadgets

• Mixing bowl – To combine your ingredients smoothly.
• Measuring cups and spoons – For precise ingredient amounts.
• Rolling pin – To roll out the empanada dough evenly.
• Round cutter or a small bowl – Approximately 4-6 inches in diameter to shape the empanadas.
• Baking sheet – For placing the empanadas to bake.
• Parchment paper – Prevents sticking and aids in easy cleanup.
• Pastry brush – For applying a light egg wash if desired.

Baked, No Butter, Healthy Empanada Dough (Empanada Horneada): How It’s Done

Step 1: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, salt, and baking soda until fully combined. This ensures even distribution of the leavening agent and salt throughout the dough.

Step 2: Combine Wet Ingredients

In a separate small bowl, whisk the egg yolk with the vegetable oil and milk until smooth. Using milk adds moisture and richness without the need for butter.

Step 3: Form the Dough

Pour the wet ingredients into the dry ingredients. Using a spoon or your hands, mix until a rough dough forms. If the dough feels too sticky, gradually add more flour, one tablespoon at a time, until it’s soft but not sticky. If it’s too dry, add a splash more milk.

Step 4: Knead Lightly

Turn the dough out onto a lightly floured surface and knead gently for about 3-4 minutes. The goal is to develop a bit of gluten to hold the dough together while keeping it tender.

Step 5: Rest the Dough

Wrap the dough in plastic wrap or cover with a clean kitchen towel and let it rest at room temperature for 15-20 minutes. This rest period allows the flour to hydrate fully and makes the dough easier to roll out.

Step 6: Roll and Cut

Roll the dough out to about 1/8-inch thickness. Using a round cutter or a small bowl, cut circles from the dough. Gather scraps and reroll as needed.

Step 7: Fill and Seal

Add your desired filling to the center of each dough circle (about 1-2 tablespoons). Fold the dough over to create a half-moon shape. Press the edges together to seal, then crimp with a fork or pinch and twist for a decorative edge.

Step 8: Bake

Place the empanadas on a parchment-lined baking sheet. For a beautiful golden finish, lightly brush the tops with a bit of whisked egg yolk if you like. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the empanadas are golden and crisp.

Step 9: Enjoy

Allow the empanadas to cool slightly before serving. These are perfect warm and pair beautifully with a fresh salad, salsa, or your favorite dipping sauce.

Budget & Availability Swaps

• Vegetable oil: Substitute with light olive oil or sunflower oil if desired.
• All-purpose flour: You can experiment with whole wheat flour or a mix of whole wheat and all-purpose for more fiber, but the texture will be denser.
• Milk: Use almond milk or any plant-based milk for a dairy-free option, adjusting quantity as needed.
• Egg yolk: Swap with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, set for 5 minutes) to make it egg-free, but note the texture will differ slightly.

Insider Tips

• For a perfectly tender dough, avoid over-kneading; just enough to bring it together.
• If you want a crisper crust, bake the empanadas on a preheated baking stone or steel.
• Use chilled milk to help keep the dough cool, making it easier to handle.
• Resting the dough is crucial—it prevents shrinkage during baking and improves texture.
• If you love a glossy finish, brushing with egg yolk before baking is optional but highly recommended.

Storing, Freezing & Reheating

Store any leftover baked empanadas in an airtight container in the refrigerator for up to 3 days. To freeze, place uncooked empanadas on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer to a freezer-safe bag or container for up to 2 months.

To reheat, bake frozen empanadas at 375°F (190°C) for 20-25 minutes or until heated through and crisp. For refrigerated leftovers, a quick 10-15 minutes in the oven will restore their fresh-baked texture. Avoid microwaving as it tends to make the crust soggy.

Common Questions

Can I make this empanada dough without eggs?

Yes! You can substitute the egg yolk with a flaxseed egg or simply omit it, but keep in mind that the dough may be slightly less rich and tender. Adding a bit more oil or milk can help compensate.

Is it possible to use whole wheat flour instead of all-purpose?

Absolutely. You can replace all or part of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber. The dough will be denser, so you might need to adjust the milk amount slightly.

Can I fry these empanadas instead of baking?

While this recipe is optimized for baking to keep it healthy and less oily, you can fry them if you prefer. Just be sure to use a neutral oil and fry at medium heat until golden brown. Baking, however, offers a crisp texture with less fat.

How do I prevent the dough from cracking when folding?

Make sure your dough is well hydrated and rested before rolling. If the dough feels dry or cracks, add a tiny splash of milk and knead gently. Also, avoid rolling the dough too thin, which can increase the chance of cracks.

One Pan, More Ideas

• Pair your empanadas with Olive Garden Breadsticks for a deliciously carb-loaded feast.
• Try serving alongside fluffy Traditional English Crumpets for a brunch twist.
• For a hearty side, whip up some crispy Baked Potato Skins to complement your savory empanadas.

Before You Go

This Baked, No Butter, Healthy Empanada Dough (Empanada Horneada) recipe is a fantastic way to enjoy classic empanadas without the heaviness of butter or frying. It’s adaptable, simple, and perfect for anyone looking for a lighter, wholesome alternative that doesn’t sacrifice flavor or texture. Whether you’re packing them with seasoned meat, cheese, veggies, or something sweet, this dough will deliver a golden, flaky crust every time. Give it a try—you might just find your new favorite empanada base!

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