Empanada Wrapper Recipe: Flaky Layers for Perfect Hand Pies

Creating the perfect empanada wrapper at home is simpler than you think, and the results are flaky, golden layers that rival any bakery version.

This recipe focuses on a straightforward technique using basic pantry ingredients. The key is cold butter and minimal handling, which ensures those coveted flaky layers form as it bakes.

With just a short resting period, the dough becomes easy to roll out and holds its shape beautifully when filled and baked. The texture is tender yet sturdy enough to contain your favorite fillings.

You’ll achieve professional-quality wrappers that are versatile enough for sweet or savory empanadas, with a golden finish every time.

Ingredients for Empanada Wrapper

Basic pantry staples transform into golden, flaky layers with minimal effort.

The butter is critical here—use European-style if you can find it (higher fat content = flakier layers). Land O’Lakes or Plugra are solid grocery store options. Keep it ice cold, and don’t let it soften. The flour? Any all-purpose works, but King Arthur has the most consistent protein content. Pro tip: chill your mixing bowl and pastry cutter too (worth the extra minute).

No ice water? Vodka at the same amount makes an even flakier crust (alcohol evaporates faster, creating more steam). Skip the vinegar if you’re out—lemon juice works too. For a richer dough, swap one-quarter of the water for cold heavy cream. The egg wash can be just milk or cream if you’re avoiding eggs.

Dough rests best wrapped in plastic in the fridge for 30 minutes to 2 hours. Unused portions freeze beautifully for 3 months—thaw overnight before rolling. Baked wrappers keep 2 days at room temp in an airtight container (re-crisp in a dry skillet).

Step-by-Step Instructions for Empanada Wrappers

Here’s the method I use for achieving those perfect flaky layers every time.

Step 1: Combine Dry Ingredients and Cold Butter

In a large mixing bowl, whisk together the 3 cups All-Purpose Flour, 1 tsp Fine Sea Salt, and 1 tsp Granulated Sugar. I prefer Diamond Crystal salt for its consistent texture and even distribution throughout the dough.

Add the 0.75 cup Unsalted Butter (cubed and very cold) to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces visible. This is crucial—those cold butter pieces create the flaky layers we’re after.

Step 2: Incorporate Liquid Ingredients

Create a well in the center of the flour-butter mixture. Pour in the 0.5 cup Ice Water and 1 tbsp White Vinegar. The vinegar helps tenderize the dough, preventing it from becoming tough as it develops gluten.

Using a fork, gently mix the liquid into the dry ingredients until just combined. The dough will look shaggy and dry with some floury bits—that’s exactly what you want. Avoid overmixing, as this would develop too much gluten and result in a tough wrapper.

Step 3: Knead and Chill the Dough

Turn the dough out onto a lightly floured surface and gently knead it just until it comes together into a cohesive ball, about 1-2 minutes. If it feels too dry, add ice water 1 tablespoon at a time until it holds together.

Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (I prefer 2 hours or overnight). This chilling step is non-negotiable—it relaxes the gluten, makes the dough easier to work with, and ensures those beautiful flaky layers.

Step 4: Roll and Cut the Wrappers

Remove the chilled dough from the refrigerator and let it sit at room temperature for 10-15 minutes to soften slightly. Lightly flour your work surface and rolling pin to prevent sticking.

Roll the dough to about ⅛-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles for your empanada wrappers. Gather the scraps, re-roll, and cut more circles until you’ve used all the dough. You should get about 12 wrappers from this recipe.

Step 5: Prepare for Assembly

Lightly beat the 1 whole Large Egg with 1 tablespoon of water to create an egg wash. Brush the edges of each wrapper lightly with the egg wash—this will help seal the empanadas and give them a beautiful golden finish when baked.

Your wrappers are now ready to be filled with your favorite empanada filling. For best results, keep them covered with a damp towel to prevent drying out while you work. The dough should be pliable and hold its shape without cracking when folded.

Regional Styles of This empanada wrapper

Argentinian Style

In Argentina, empanada wrappers are often made with a touch of white wine vinegar instead of regular vinegar, adding a subtle depth. The dough is rolled thinner—about 1/16-inch—for a crispier finish. I’ve found that using 2 tbsp ice water with 1 tbsp wine vinegar gives that authentic Buenos Aires texture. 🗺️

Filipino Version

Filipino empanada wrappers are slightly sweeter and richer, often incorporating 1 tbsp sugar and 1 egg yolk into the dough. The result is a tender, golden crust that pairs perfectly with savory fillings like Vigan-style longganisa. I love the contrast of sweet and savory.

Colombian Approach

Colombian wrappers are known for their bright yellow hue, achieved by adding ½ tsp achiote powder or annatto to the dough. This not only gives a vibrant color but also a mild, earthy flavor. The dough is typically rolled to ⅛-inch thickness for a sturdy yet flaky texture.

Puerto Rican Twist

In Puerto Rico, the dough often includes a splash of coconut milk (about ¼ cup) in place of some ice water, adding a subtle tropical note. This version is especially popular for picadillo-filled empanadas. The dough stays soft and pliable even after baking.

Brazilian Variation

Brazilian wrappers sometimes use manteiga de garrafa (clarified butter) instead of regular butter, which has a higher smoke point. The dough is rolled out a bit thicker—around 1/8 to 1/4-inch—to hold hearty fillings like shredded chicken and catupiry cheese. ✨

Frequently Asked Questions