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

This Baked, No Butter, Healthy Empanada Dough is a lighter, tender, and flaky alternative that’s perfect for savory or sweet fillings!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Latin American
Keyword: Baked, Easy, Empanada Dough, Healthy, No Butter
Servings: 6 servings

Ingredients

  • 1/4 cup vegetable oil provides moisture and tenderness without butter
  • 2 cups all-purpose flour 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; adjust quantity if needed
  • 1 egg yolk whisked, enriches the dough and improves color and texture

Instructions

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

  • In a large mixing bowl, whisk together the all-purpose flour, salt, and baking soda until fully combined.
  • In a separate small bowl, whisk the egg yolk with the vegetable oil and milk until smooth.
  • Pour the wet ingredients into the dry ingredients and mix until a rough dough forms. Add more flour or milk as needed to get a soft but not sticky dough.
  • Turn the dough onto a lightly floured surface and knead gently for about 3-4 minutes to develop gluten while keeping it tender.
  • Wrap the dough in plastic wrap or cover with a towel and let it rest at room temperature for 15-20 minutes.
  • Roll the dough out to about 1/8-inch thickness and cut circles using a round cutter or small bowl.
  • Add 1-2 tablespoons of your desired filling to the center of each dough circle. Fold over to create a half-moon shape and seal the edges by pressing and crimping.
  • Place empanadas on a parchment-lined baking sheet. Optionally, brush tops with whisked egg yolk for a golden finish.
  • Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until golden and crisp.
  • Allow empanadas to cool slightly before serving.

Equipment

  • Mixing Bowl
  • Measuring Cups and Spoons
  • Rolling Pin
  • Round cutter or a small bowl
  • Baking Sheet
  • Parchment Paper
  • Pastry brush

Notes

  • Avoid over-kneading the dough to keep it tender and flaky.
  • For a crisper crust, bake empanadas on a preheated baking stone or steel.
  • Use chilled milk in the dough to keep it cool and easier to handle.
  • Resting the dough prevents shrinkage during baking and improves texture.
  • Brushing with egg yolk before baking gives a glossy, golden finish.