Café Azul’s Empanada Dough

Café Azul’s Empanada Dough
Country of Origin 
Preparation Time 
About This Recipe 

The addition of vinegar helps to "tenderize" the dough. You can use any kind of vinegar if you don't have Champagne vinegar. This recipe makes about 3 pounds of dough, which is enough for 24 empanadas.


5 cups all-purpose flour
tbsp. salt
4 sticks (2 cups) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1 tbsp. Champagne vinegar
About 3/4 cup ice water


1. Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps.

2. Beat egg with vinegar in a 1-cup measure using a fork, then add enough ice water to measure 1 cup total. Add to flour mixture, stirring with fork until incorporated.

3. Turn out mixture onto a lightly floured surface and knead gently with heel of your hand just enough to bring dough together. Roll out or pat into a 15 x 9-inch rectangle. Arrange dough with short side nearest you, then fold into thirds like a letter to form a roughly 5 x 9-inch rectangle. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 6 (do not chill longer or dough will discolor).

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