I make empanadas every other week in my kitchen. They’re practical, portable, and forgiving — but store-bought dough often hides too much butter or preservatives. This baked, no-butter empanada dough gives you a tender, golden shell without the heaviness, and it holds up to wet fillings without falling apart.

I’ll walk you through what to buy, how to work the dough so it stays flaky yet light, and the exact bake-and-seal method I use when I’m filling trays for friends. The technique uses simple pantry staples and a quick rest that improves texture and makes rolling easier.

No fuss, no butter, and plenty of room for your favorite filling—meat, veggies, or anything in between. Read on for the ingredients, step-by-step directions, troubleshooting tips, and ways to make this dough ahead so your empanada nights stay calm and delicious.

What to Buy

All-purpose flour (2 cups) — The backbone of the dough; choose a reliable brand for consistent results.
Vegetable oil (¼ cup) — Replaces butter; adds tenderness without saturating the dough.
Milk (½ cup) — Hydrates the flour and helps develop a pliable dough; whole or skim both work.
Salt (1 teaspoon) — Enhances flavor; measure it so the dough isn’t flat.
Baking soda (1 teaspoon) — Adds a light lift and helps the crust brown evenly.
Egg yolk (1, whisked) — For the egg wash; gives a glossy, golden finish when baked.
Basic filling ingredients — Not listed here as recipes vary; have a filling ready that is drained of excess liquid for best results.
Plastic wrap — For resting the dough without drying it out.
A greased baking tray — Lightly greased or lined; prevents sticking and encourages even browning.

Empanada Dough: From Prep to Plate

Ingredients

¼ cup vegetable oil — Adds tenderness and keeps the dough dairy-free.
2 cup all-purpose flour — The structure; a bit more may be needed while kneading or rolling.
1 teaspoon salt — Balances and enhances the overall flavor.
1 teaspoon baking soda — Gives a slight lift and helps browning in the oven.
½ cup milk (whole or skim) — Hydrates the dough; add more if the dough is dry.
1 egg yolk, whisked — For brushing the empanadas to get a golden sheen.

Instructions

Preheat the oven to 450°F (235°C). Lightly grease a baking tray and set aside.
In a large mixing bowl combine 2 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon baking soda.
Add 1/4 cup vegetable oil and 1/2 cup milk to the dry ingredients. Mix until the ingredients are incorporated and a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead lightly for about 1 minute, until the dough is smooth and elastic.
If the dough is too dry, add more milk, one teaspoon at a time, until it comes together. If the dough is too sticky or shaggy, add more flour, one tablespoon at a time, until it is manageable. (The recipe may require a bit more flour or milk as needed.)
Wrap the dough tightly in plastic film and let it rest at room temperature for 1 hour.
After resting, unwrap the dough and divide it in half. Continue halving until you have 16 equal balls.
Working with one ball at a time, roll it out on a lightly floured surface to about 3/32″ thick (≈2 mm) and roughly 3.5″ (≈9 cm) in diameter. Use a 3.5″ round cutter or a cup to trim a neat disc.
Place about 1 tablespoon of filling in the center of the disc. Fold the dough over to form a half-moon and press the edges to seal. Crimp the edges with the tines of a fork for a tight seal.
Place the sealed empanada on the greased baking tray. Repeat steps 8–9 with the remaining dough and filling.
If you have leftover dough scraps, use cutters to cut decorative shapes (leaves, flowers, etc.). Arrange decorations on top of each empanada after you apply the egg wash.
Brush each empanada (and any decorations) with the whisked egg yolk.
Bake in the preheated oven for 15–20 minutes, or until the empanadas are golden brown.
Remove from the oven and cool on a wire rack for a couple of minutes before serving.

Why You’ll Keep Making It

This dough is consistent. It gives you a clear, repeatable method: mix dry, add oil and milk, knead briefly, rest, then roll. The absence of butter doesn’t mean a compromise on texture—vegetable oil preserves tenderness without the greasiness butter sometimes leaves behind. It also browns nicely when brushed with an egg yolk.

You’ll appreciate the short knead and one-hour rest. The dough becomes easier to roll and less likely to spring back, which saves time and frustration. It’s forgiving of small hydration adjustments, so you can tailor the feel of the dough to your climate and flour brand.

Easy Ingredient Swaps

Milk — Use any milk you have (whole or skim work here); if you prefer, swap with a neutral plant-based milk, but expect a slightly different browning.
Vegetable oil — A neutral oil is recommended. Light olive oil can work but will add a faint flavor.
Flour — You can try part whole-wheat for a nuttier profile, but start with replacing ¼ cup first to keep the dough tender.

Equipment Breakdown

You don’t need fancy tools. Minimal equipment keeps cleanup light and the process approachable.

Mixing bowl — A large bowl gives you space to work the dough without spilling.
Rolling pin — Essential for getting those thin 3.5″ discs; a wine bottle can substitute in a pinch.
3.5″ round cutter or cup — For uniform discs; irregular edges bake unevenly.
Baking tray and grease or liner — A lightly greased tray prevents sticking and helps the bottoms brown.
Wire rack — Cooling on a rack avoids soggy bottoms from trapped steam.
Plastic wrap — Keeps the dough from forming a skin during the 1-hour rest.

Frequent Missteps to Avoid

Here are predictable mistakes and how to prevent them so your empanadas turn out every time.

Overworking the dough — Knead for about a minute. Over-kneading develops gluten and makes the crust tough.
Rolling too thick or thin — Aim for ~2 mm. Too thin = tearing. Too thick = heavy, bread-like empanada.
Wet filling — Drain fillings well. Excess moisture makes sealing hard and can lead to soggy pockets.
Skipping the rest — The 1-hour rest relaxes the gluten and makes rolling easier; don’t skip it unless you accept more spring-back.
Not sealing properly — Press edges firmly and crimp with a fork; an unsealed edge will leak and make a mess in the oven.

Make It Year-Round

This dough is seasonless. In winter, pair it with spiced beef or roasted root vegetable fillings. In summer, fill with a light, herby chicken and corn mix or grilled vegetable medley. Because the dough is neutral and not overwhelmingly rich, it complements bright, acidic fillings as well as richer ones.

Store-bought fillings aside, you can adapt your prep by batch-cooking fillings in advance: cool them completely, drain any liquid, and store in the fridge while you shape and bake the day you want to serve.

What Could Go Wrong

Even simple dough has its issues. Here’s what can happen and how to fix it quickly:

Dough is crumbly and dry — Add milk, one teaspoon at a time, and knead gently to bring it together.
Dough is sticky — Dust your board and hands with flour and add flour by the tablespoon until it’s manageable. Avoid adding too much or the dough will become tough.
Empanadas burst in the oven — The usual culprit is too much filling or a wet filling. Reduce filling volume and ensure it’s well-drained.
Browning unevenly — Rotate the tray halfway through baking and make sure the oven is at the stated temperature.

Make Ahead Like a Pro

Make-ahead strategies keep dinner stress-free.

Prepare the dough a day ahead — Wrap tightly in plastic and refrigerate. Bring to room temperature before dividing and rolling.
Freeze assembled empanadas — Freeze them unbaked on a tray, then transfer to a sealed bag. Bake from frozen, adding a few extra minutes to the baking time and keeping the oven temperature the same.
Fully bake and freeze — Bake, cool completely, then freeze. Reheat in a 350°F (175°C) oven until warmed through to keep the exterior crisp.

Your Top Questions

Can I skip the egg wash? Yes. The egg yolk gives color and sheen, but the dough will still bake through without it. If you want a vegan option, brush lightly with a thin paste of plant milk and a touch of oil for sheen.

How long will leftover dough last? Refrigerated, wrapped tightly, it will keep 24–48 hours. For longer storage, freeze the dough; thaw in the fridge overnight before using.

Can I make larger or smaller empanadas? Yes. Adjust the filling portion and cutter size, but watch baking time: larger empanadas may need a few extra minutes; smaller ones will bake faster.

Why baking soda rather than baking powder? Baking soda gives a quick, mild lift and helps browning with the egg wash. It’s enough for this thin dough.

Before You Go

This empanada dough is straightforward, reliable, and adaptable. Work cleanly, rest the dough, and keep fillings well-drained. A little practice with rolling and sealing will make these a fast, crowd-pleasing option for weeknight dinners and weekend gatherings alike.

Make a double batch of filling and freeze some of the assembled empanadas—you’ll thank yourself on a busy night. If you try a filling combo you love, note the ratio so you can recreate it exactly next time. Happy baking, and enjoy the golden results!

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

A simple baked empanada dough made without butter; tender and adaptable, requiring only oil, flour, milk, and an egg yolk for an egg wash.

Prep Time1

Cook Time1

Total Time2

Servings: 8 servings

Ingredients

1/4 cupvegetable oil
2 cupall-purpose flour a bit more may be needed
1 teaspoonsalt
1 teaspoonbaking soda
1/2 cupmilk whole or skim, a bit more may be needed (see notes)
1 egg yolk whisked

Instructions

Preheat the oven to 450°F (235°C). Lightly grease a baking tray and set aside.
In a large mixing bowl combine 2 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon baking soda.
Add 1/4 cup vegetable oil and 1/2 cup milk to the dry ingredients. Mix until the ingredients are incorporated and a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead lightly for about 1 minute, until the dough is smooth and elastic.
If the dough is too dry, add more milk, one teaspoon at a time, until it comes together. If the dough is too sticky or shaggy, add more flour, one tablespoon at a time, until it is manageable. (The recipe may require a bit more flour or milk as needed.)
Wrap the dough tightly in plastic film and let it rest at room temperature for 1 hour.
After resting, unwrap the dough and divide it in half. Continue halving until you have 16 equal balls.
Working with one ball at a time, roll it out on a lightly floured surface to about 3/32" thick (≈2 mm) and roughly 3.5" (≈9 cm) in diameter. Use a 3.5" round cutter or a cup to trim a neat disc.
Place about 1 tablespoon of filling in the center of the disc. Fold the dough over to form a half-moon and press the edges to seal. Crimp the edges with the tines of a fork for a tight seal.
Place the sealed empanada on the greased baking tray. Repeat steps 8–9 with the remaining dough and filling.
If you have leftover dough scraps, use cutters to cut decorative shapes (leaves, flowers, etc.). Arrange decorations on top of each empanada after you apply the egg wash.
Brush each empanada (and any decorations) with the whisked egg yolk.
Bake in the preheated oven for 15–20 minutes, or until the empanadas are golden brown.
Remove from the oven and cool on a wire rack for a couple of minutes before serving.

Equipment

Empanada press
Cookie cutters

Notes

A bit more flour or milk may be needed; add milk or flour as described in step 5 to achieve a workable dough.
Egg yolk is used as an egg wash to brush the empanadas before baking.