This 3 ingredient Empanadilla Dough (Masa Para Empanadillas) recipe is perfect for any kind of empanadillas you’re looking to make! Stuff with any sweet or savory filling such as carne molida (Puerto Rican Seasoned Ground Beef), chicken, shrimps, pork, cheese or pizza filling. Or make dessert empanadillas with fruit jams and jellies such as, guava, pineapple, strawberry, blueberry or peach.
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It’s remarkable to think that dough dates back to the beginning of our time!
In fact evidence suggests that 30,000 years ago, pre-historic man was already making some sort of dough!
Incredible!
Modern Times….
Today in its various forms, dough, whether it is made into bread, pastas, pastries or any other delicious concoction is considered to be the most consumed food in the world.
Of course it is! It is highly versatile, easily and cheaply prepared and then enjoyed in so many ways. Not to mention it’s portable and easily transported.
It’s a food that is filling and sustainable in all forms. Whether it’s crackers, spaghetti, empanadas to empanadillas. Masa Dough makes for the perfect food to certainly master!
Today we will master a simple and delicious 3 ingredient masa (dough) for empanadillas.
What are Empanadillas?
Empanadillas which are sometimes called “pastelillos” is a sort of turnover that is made with a thin dough, filled with a savory or sweet filling and then crimped on the edges. Although you can bake an empandilla, it is usually fried. It looks very similar to an empanada.
Your future with empanadilla dough (masa para empanadillas)….
How to Store Empanadilla Dough (Masa Discs)
What’s perfect about learning how to make empanadilla dough is you can make a batch and simply freeze it for future use. You can make several batches and freeze 36-48 discs or more at a time ready to go!
Make a batch and store discs in between parchment or wax paper squares and place in a freezer ziploc bag or container.
Frozen discs will keep well for 4-6 months.
Have company suddenly show up and don’t know or have anything to serve?
Quickly thaw a few discs and make a quick appetizer or snack.
Fill the empanadilla discs with pineapple, strawberry, peach or guava jam. Top with confectioners sugar and make your guests instantly pleased! Besides the fact you would have impressed them with a quick and yummy treat!
Have leftover chicken from the night before? Shred chicken and add a little barbeque sauce, or salsa verde, maybe some chipotle sauce, whatever you like.
Or make a quick carne molida (Puerto Rican Picadillo). One of the most delicious empanadillas you will ever have!
Add whatever savory or sweet filling you like and quickly have a delicious snack or appetizer!
Empanadilla dough (Masa para empanadillas) is perfect for pretty much any filling!
Make these and have them always ready! No reason not to! They’re easy, quick to make and makes everyone happy with a tasty filling!
Ingredients for Empanadilla Dough
- 2 1/3 cups flour
- 2 tbsp oil
- 2/3 cups water
- pinch of salt
How to Make Empanadilla Dough (Masa Para Empanadillas)
Have the right three ingredients? Then you got this!
First and foremost, DO NOT EVER feel intimidated with making dough especially Empanadilla Dough! I have repeatedly said this throughout the blog (about other masa dough recipes)…want to learn? It’s simple, I promise, ANYONE can do this!
- Begin with sifting flour to a bowl and with a fork stir in a pinch of salt.
- Add oil and mix with a fork.
- Add boiling water (it is important that the water is hot).
- Stir and press flour mixture with fork (dough will be crumbly).
- Finish combining flour with your hand.
- Knead with your hand and incorporate flour well with other ingredients.
- Once all ingredients are incorporated well, form a ball and cover bowl with plastic wrap.
- Let sit for 30 minutes.
After 30 minutes, lightly flour surface and with your hands spread dough out some.
Roll out dough as thinly as you can (about an 1/8 of an inch).
Cut out discs as big or as small as you like. You don’t need any special tools, simply use a bowl, large glass or use the cover to your blender like I did.
Cut out parchment or wax paper into squares that are bigger than your discs and place paper in between each disc.
(This will keep them from sticking together when frozen.)
Use excess dough and form again into a ball. Roll out again and cut out more discs.
Place between parchment sheets and either use immediately or freeze for future use.
Now you will always be ready to fry or bake delicious crispy empanadillas!
For more delicious fillings, you may also like these.
Pastelillos de Guayaba (Guava Pastries)
Carne Molida (Puerto Rican Picadillo)
Empanadilla Dough (Masa Para Empanadillas)
Ingredients
- 2 1/3 cups flour sifted
- 2 tbsp oil
- 2/3 cups water
- pinch of salt
Instructions
- Begin with sifting flour to a bowl and with a fork stir in a pinch of salt.
- Add oil and mix with a fork.
- Add boiling water (it is important that the water is hot).Stir and press flour mixture with fork (dough will be crumbly).
- Finish combining flour with your hand.Knead with your hand and incorporate flour well with other ingredients.
- Once all ingredients are incorporated well, form a ball and cover bowl with plastic wrap.Let sit for 30 minutes.
Form Empanadilla Dough
- After 30 minutes, lightly flour surface and with your hands spread dough out some.
- Roll out dough as thinly as you can (about an 1/8 of an inch).Cut out discs as big or as small as you like. You don’t need any special tools, simply use a bowl, large glass or use the cover to your blender like I did.
- Cut out parchment or wax paper into squares that are bigger than your discs and place paper in between each disc.(This will keep them from sticking together when frozen.)
- Use excess dough and form again into a ball. Roll out again and cut out more discs.Place between parchment sheets and either use immediately or freeze for future use.
I’ve made corn tortillas before, but never empandilla dough — this looks pretty straightforward and I can imagine how much better the dough is from scratch
Yes Lisa! Dough from scratch is so much better and with this 3 ingredient recipe, it really is a breeze! 🙂
Such a great idea! Love that these can come in handy anytime, during school holidays and when visitors drop by as well. Thanky for sharing!
Thanks Shinta!
Oh nice!! Would be a good idea to make a bunch of this and freeze it! (:
Perfect for freezing!
My kids really enjoyed these! Thank you so much for the recipe! Can’t wait to make it again.
Great to hear Toni!
I’m a big fan of mexican food so thanks for sharing exactly how to make these. Also love the fact you can make ahead and freeze.
Yes Stephanie, these are so easy to make that it makes it a breeze to make ahead and freeze for future empanadillas!
Definitely trying this recipe this week for a party…..
I’m full PUERTORRICAN, born and raised and I really miss having empanadillas at any gathering now that I’m away from home 😆
The flour used for the recipe is the all purpose flour…?
Hello Ana! Nice to meet another fellow Puerto Rican! What part of the island are you from? Great to hear you are going to make this empanadilla dough recipe! Thank you! It’s extra helpful for a gathering or party since it only requires 3 ingredients well 4 if you include the salt! 😄 Yes, the flour I used is all purpose flour. Soon I will be adding another recipe for empanadilla dough that although requires a few more ingredients is a little more authentic, so you may want to keep an eye out for that one since we share a love for empanadillas! But you will love this recipe! Tasty and really simple to make! If you’re making empanadillas de carne, you may want to check out my carne molida recipe. Let me know if you have any other questions and how your dough turned out! Enjoy your party!
Hello i was wondering when youll make the new recipe. Trying this one today add a bit more flavor tho. And just wondering when itll be posted
Hey Gina! Thanks for asking! I will be making it really soon! Should have it on the blog right after the holidays! So please make sure to keep an eye out for it! 😊 Sorry, I meant to have it on the site sooner!
Hi Cathy!
Is this new authentic dough recipe for “empanadillas” already available? If so, can you please provide a link? Thanks a lot!
Hello! It’s not out yet! Sorry! But, I actually will be making this recipe within the next week or two so definitely stay tuned in…If you like and aren’t already, you can also subscribe to our “Foodie Subscriber” email list to guarantee you do not miss it when it comes out! Thanks for stopping by and for the question Hoonah24!
Helow
Nice recipe
My empanadillas are in the oven but I have no idea for how long
🙂
Will be nice if you can give us a clue.
Hello Blanca!
Thank you! So sorry for the delayed response, we have had some technical issues with some comments for a few days now. I know this will be too late since you have already baked your empanadillas but hopefully they turned out delicious and for future purposes, follow the instructions in my Empanadillas de Carne post as there I have instructions on how to bake empanadillas. But here’s a quick tip, preheat oven at 375 degrees and bake empanadillas for 15-20 minutes or until golden brown (make sure to flip them over half way through cooking) Hopefully this helps you for the future! Thank you so much for stopping by and making the dough recipe! 🙂
After several attempts finally found the perfect empanadilla dough recipe. They turned out so light and crispy, loved the texture and flavor!
Mayra, I’m so happy to hear this! Thank you for making this recipe and taking the time to let me know how much you enjoyed it!
Easy and wonderful recipe
Thank you Marisol!
Hi, I tried this recipe but unfortunately when I added the water the dough came out cooked so I tossed it in the trash. I did another batch with lower temperature water and was able to work with it although it was still not soft enough. How can I make this work? I love making empanadas for my family and rather make my own disks versus using the frozen ones from the store. Please help 🙏 😢
Hello Beatriz! I’m so sorry to hear this! Ok so, there could possibly be a couple of reasons for this. Sometimes depending on where we live, the climate can actually affect the dough we are working with. This causes the need for either more or less water needed in the dough. So for example in this case, if your dough is still not soft enough, try adding a tablespoon at a time to dough and work it in until dough becomes soft and pliable. The other thing I’m wondering is, when you add the hot water, do you immediately work with it and work it into the dough or do you let it sit in the bowl for a few seconds or longer before working it in? If so, make sure to start working it in immediately. I wish I could actually be there and physically be able to help you determine what the problem could be. It may take a few more times before you can see what the problem may be. Also try using hot water versus boiling water. I’m so sorry you are having these issues. I hope this helps some. Please let me know how it goes…
Finally! Perfect!
Yay! Wonderful! So happy to hear!
Finally mija someone that makes it just like me…never understood the butter and bsking soda thing…not knocking it…but sometimes simplicity can be perfection. Thanks
Haha!! You made me laugh Wanda, totally agree, simplicity can absolutely be perfection!
Hi! What oil should be used? Olive, Vegetable, Canola etc?
Thanks,
Bea
Hello Beatriz! Vegetable or canola oil is good. Let me know if you have any other questions! Thanks for trying out the recipe! Hope you love it!