Name: Empanadilla Dough (Masa Para Empanadillas)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2 1/3 cups flour (sifted); 2 tbsp oil; 2/3 cups water; pinch of salt

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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.

Raw empanadillas discs in between parchment squares for storage.-Masa Para Empanadillas (Dough for Empanadillas)

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)….

Stuffed and formed empanadillas on a cutting board. Crimping the edges with a fork.-Masa Para Empanadillas (Dough for 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.

Masa Para Empanadillas (Dough for Empanadillas) in between parchment paper squares ready for storage and freezing for future use.

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 ⅓ cups flour
2 tablespoon oil
⅔ 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.

ingredients added to the flour to form Masa Para Empanadillas (Dough for Empanadillas).

Masa Para Empanadillas (Dough for Empanadillas) prepared and formed into a ball in a blue bowl.

After 30 minutes, lightly flour surface and with your hands spread dough out some.

Starting to spread masa dough out some on a cutting board.

Roll out dough as thinly as you can (about an ⅛ 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.

Masa dough flattened and rolled out on a cutting board, discs formed with a blender cover.

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.

Discs formed for the Masa Para Empanadillas (Dough for Empanadillas).

Place between parchment sheets and either use immediately or freeze for future use.

Raw empanadillas discs on a cutting in between parchment squares for storage.

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)

📖 Recipe

Empanadilla Dough (Masa Para Empanadillas)

This easy 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.

4.80 from 15 votes

Print Pin Rate

Course: Appetizer, Dough

Cuisine: Puerto Rican

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: 12 discs

Calories: 119kcal

Author: Catherine Arena

Ingredients

▢ 2 ⅓ cups flour sifted
▢ 2 tablespoon oil
▢ ⅔ 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 ⅛ 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.

Nutrition

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