Empanada Dough

Preparation info

  • Difficulty


  • Makes



Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

  • About

During the bakery’s first summer, we shut up shop for five weeks and fled Surry Hills. Dave went to France and I went to South America. I fell in love with the empanadas. I ate so many my veins coursed with suet. Inspired on my return, I created the Bourke Street Empanada — not glamorous, not good for you — but damn tasty. An empanada for me is street food. It tastes so much better when eaten on the side of a lively road while watching the world go by — a perfect match for our little bakery.

You can make empanadas using puff or filo pastry instead of the empanada pastry below, and adjust the size of them depending on your personal taste or the occasion.


  • 450 g (1 lb/3 cups) plain (all-purpose) flour
  • 7 g (¼ oz/ teaspoons) salt
  • 210 ml ( fl oz) water, chilled
  • 1 teaspoon vinegar
  • 1 egg
  • 50 g ( oz) suet (see note)


To make the empanada dough put the flour and salt in a bowl. Make a well in the centre and add the water, vinegar and egg. Grate the suet into the middle and mix with a spoon until well incorporated and combined.

Turn the mixture out onto a lightly floured work surface and knead for 3 minutes, then set aside for 5 minutes so the dough can rest. Knead for a further 5 minutes, or until the dough is smooth and elastic. Cover in plastic wrap and refrigerate for 2 hours.

Roll out the dough to a 30 x 75 cm (12 x 29¼ inch) rectangle, about 2 mm (1/16 inch) thick. Using a pastry cutter or a similar round plate or lid, cut ten circles from the pastry with a 14 cm ( inch) diameter. Re-roll the offcuts and cut another two circles to make 12 circles in total. The empanada dough is now ready for filling.