Whether you’re planning a snack, a lunchbox treat, or a cozy dinner, this easy-to-make dough recipe is your go-to solution for empanadas, pies, turnovers, and more. Light, flavorful, and incredibly forgiving, this recipe uses basic pantry ingredients and no scale required!
✨ Why You’ll Love It
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No fancy equipment needed
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Quick dough — ready in 30 mins
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Freezer-friendly
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Customizable fillings
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Great for empanadas, mini pies, samosas, or baked pockets!
Ingredients
For the Dough:
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1/2 cup (120 ml) warm milk
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1/2 cup (120 ml) vegetable oil
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1/2 cup (120 ml) sparkling water (room temperature)
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1 tsp dry yeast
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1 tbsp sugar
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1/2 tbsp salt
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3 cups (approx. 450 g) all-purpose flour, or as needed
For the Filling:
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3 medium potatoes, peeled and boiled
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100 g (about 1 cup) grated cheese (cheddar, mozzarella, gouda, etc.)
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1 handful chopped green onion (spring onion)
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1 tbsp butter
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Salt and black pepper, to taste
For Brushing (Optional):
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1 egg yolk or 2 tbsp milk
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Optional: sesame or poppy seeds for topping
Instructions
Step 1: Prepare the Dough
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In a large mixing bowl, combine:
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Warm milk
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Vegetable oil
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Sparkling water
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Stir in the dry yeast, sugar, and salt. Let it sit for about 3–5 minutes to slightly activate the yeast (not necessary to foam like in bread, just to dissolve).
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Begin adding the flour, 1 cup at a time, mixing with a spoon or spatula.
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Once it thickens, knead with your hands for about 3–5 minutes. Add more flour as needed until the dough is smooth, soft, and no longer sticky.
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Form into a ball, cover with a clean cloth or plastic wrap, and let it rest in a warm place for 30 minutes.
TIP: A soft dough will yield a tender crust. Don’t over-flour!
Step 2: Make the Filling
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Boil the potatoes until fork-tender. Drain and mash until smooth.
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While still warm, mix in the butter, grated cheese, and chopped green onion.
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Season with salt and pepper to taste. Let it cool before using.
Cheese Tip: Sharp cheddar adds great flavor, but you can mix cheeses like mozzarella for stretchiness or feta for tang.
Step 3: Assemble the Empanadas or Pies
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After the dough has rested, divide it into 12 equal parts and roll each into a ball.
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On a lightly floured surface, roll out each ball into a thin disc about 15–20 cm (6–8 inches) wide.
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Spoon a generous amount of potato filling into the center (about 2 tablespoons).
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Fold the disc in half to form a semi-circle or fold over like a pocket.
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Press the edges closed with your fingers or a fork. You can also twist and pinch the edges for a classic empanada look.
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Place on a greased or parchment-lined baking tray.
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Brush the tops with beaten egg yolk or milk for a golden finish.
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Use a knife to make small steam slits on top of each.
Step 4: Bake
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Preheat the oven to 180°C (350°F)
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Bake for 25–30 minutes, or until the empanadas are golden brown and slightly puffed.
Pro Tips for Success
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For flakier dough, chill it for 10 minutes before rolling out.
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No sparkling water? Replace with regular water — the result will still be tasty but slightly less airy.
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To freeze: Assemble the empanadas and freeze them unbaked on a tray. Once frozen solid, transfer to a zip-lock bag. Bake from frozen, adding 5–10 extra minutes.
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Reheat in the oven for best texture (avoid microwaving to prevent sogginess).
Filling Ideas (Creative Variations)
| Filling Type | Ingredients |
|---|---|
| Mushroom & Cheese | Sautéed mushrooms, garlic, thyme, cream cheese |
| Spinach Ricotta | Cooked spinach, ricotta, nutmeg, Parmesan |
| Ground Beef | Minced meat, onion, tomato paste, cumin |
| Spicy Chickpea | Mashed chickpeas, red chili, lemon juice, herbs |
| Sweet Potato Black Bean | Mashed sweet potato, black beans, cilantro |
Serving Suggestions
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Serve with a simple salad, yogurt sauce, or chutney.
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Pack them into lunchboxes — they’re delicious warm or at room temp.
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Try with a side of spicy tomato dip or mint yogurt sauce.
❄️ Storage
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Fridge: Keep baked empanadas in an airtight container for up to 3 days.
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Freezer: Freeze baked or unbaked. To reheat, bake at 160°C until hot.
Final Notes
This empanada dough is incredibly adaptable and ideal for both beginners and pros. The combination of yeast, sparkling water, and warm milk gives it just enough rise while keeping it tender and flavorful. The cheesy mashed potato filling is creamy, savory, and perfect for all ages.
Try it once, and it might just become your new favorite dough recipe!
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