Empanada Wrappers: Everything You Need to Know About Different Types
Have you ever bitten into an empanada and thought, “This is good! But… something's missing…”?
Though often overshadowed by the flavorful filling, the wrapper is an essential part of what makes an empanada great. And, adding on, the choice of wrapper is important in achieving that perfect balance of texture and taste for the dough and for our taste buds.
Today, we’ll be getting into the menu list of empanada wrappers. From traditional doughs enriched with lard or beef tallow, offering a savory flavor and a tender-like texture, to modern variations using butter or vegetable shortenings for a crispier bite, we’re taking on everything! Beyond just identifying what to choose and how to do things the satisfying way, we’ll be providing empanada recipes, and tips on crafting these doughs at home to elevate your culinary game.
Ready? Let’s dive in!
What is Empanada Dough?
Ah, yes... the empanada dough, the foundation for creating the harmony between the pastry's crust and its oh-so-sweet (or savory) flavor. A well-made dough is a delicate balance of offering a consistent texture and having an elastic feel to it as you knead it between your fingers. It should be smooth enough to envelop the filling without tearing, and also firm enough to hold the pastry's shape during baking or frying.
Traditionally, the dough is crafted using all-purpose flour, a fat such as lard or butter, water, and a pinch of salt. The choice of fat influences the dough's characteristics—lard imparts a heavy depth and tender flakiness, while butter offers a lighter bite to the customer.
Types of Empanada Dough Wrappers
Whether you’re rolling out fresh dough at home, reaching for a store-bought shortcut, or you've got the time to peer over the shelf with almond flours, the beauty of empanadas lies in their versatility, and the type of dough wrapper you choose can make all the difference.
Homemade Dough
There’s something heartfelt about making dough from scratch, like a mother taking care of their baby with everything in mind. It allows control over ingredients, texture, and flavor, ensuring a fresh, buttery, and flaky crust. Plus, it’s customizable to your likes—whether you prefer a sturdier dough for frying or a delicate, pastry-like texture for baking.
Store-Bought Wrappers
Store-bought wrappers are a convenient option for those always on the go and can't really give all their time and energy to culinary activities. Available in frozen, refrigerated, or pre-cut discs, store-bought wrappers ease the cooking process without compromising too much on texture. Such wrappers may save the effort on the preparation, but they lack the vibe that comes with homemade dough in terms of flavor.
Gluten-Free & Alternative Doughs
Empanadas can also be made with alternative doughs like almond flour, cassava flour, or plantain-based wrappers. With dietary preferences rising in the present world, a modern twist to the recipe includes vegetable shortening or oil, and even exploring alternative flours such as buckwheat, oat, teff, and many more for gluten-free options.
Regional Variations in Empanada Wrappers
Empanadas may be universal, but their wrappers vary dramatically depending on which region brings its own spin, texture, and taste to this beloved pastry.
Latin American Styles
In Argentina, wheat-based dough is common, producing a sturdy yet tender crust perfect for baking or frying. Colombia and Venezuela always go for the corn-based wrappers, which give their empanadas a slightly sweet, rustic bite with a noticeable crispy exterior.
Asian Influences
Taking inspiration from Asian spring rolls, thin, delicate wrappers—often made from rice or wheat flour—create a crisp, light bite, ideal for introducing the customer to bold empanada fillings.
European Takes
Spain and Portugal use a puff pastry or phyllo dough for a delicate, buttery texture. These variations are especially popular for baked empanadas, with the regional preferences turning the finished pastry into golden, crispy delights.
How to Make the Perfect Empanada Wrapper at Home?
We won’t make you wait—here's the recipe to making classic empanada wrappers at home!
Ingredients
2 cups all-purpose flour
½ teaspoon salt
½ cup cold butter, cut into small pieces
1 large egg
¼ cup cold water (adjust as needed)
1 tablespoon white vinegar
Instructions
In a large mixing bowl, whisk together the flour and salt. Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
In a separate bowl, beat the egg, then mix in the cold water and vinegar. Pour this into the flour mixture.
Stir until the dough begins to come together. If the dough is too dry, add a bit more water; if it becomes too sticky in your excitement, sprinkle more flour.
Transfer the dough to a lightly floured surface and knead gently until smooth.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
On a floured surface, roll out the chilled dough to about ⅛-inch thickness. Use a round cutter to create discs for filling.
Tips During Preparation
Keep the ingredients cold to maintain the pastry's flaky texture.
Ensure the dough stays smooth.
Let the dough rest. It allows the gluten to relax, makes it easier to roll out of the oven, and preserves texture quality.
Common Mistakes to Avoid
Don't overfill the empanada. It may burst during cooking.
Seal the empanada well, or else the filling will leak.
Pairing Empanada Wrappers with Fillings
Selecting the right wrapper can sync the flavours between the dough and the filling. For savory fillings like seasoned beef and spicy chorizo popular in Latin American cuisine, a traditional corn-based dough offers a robust texture that complements the richness of the meat. This pairing is especially popular in Latin American cuisine.
If you like the sweeter side of the dish, a delicate puff pastry provides a light, flaky crust that's ideal for dessert empanadas. The display isn't less indulgent either—a golden, crispy shell filled with warm, gooey guava and cream cheese. A satisfying combination indeed.
Storage and Handling Tips for Empanada Wrappers
Proper storage of wrappers is essential to maintain their freshness. For homemade wrappers, after rolling and cutting the dough, it's recommended to place parchment paper between each piece of dough to prevent the dough from sticking to each other when it's time for the finishing touches. Store them in an airtight container in the refrigerator, where they will remain fresh for up to three days.
Store-bought wrappers should be kept in their original packaging and refrigerated until their indicated expiration date. Once opened, reseal them tightly or transfer to an airtight container to prevent drying out. For longer-term storage, freezing is effective. When the time comes for the wrappers to be ready to use, thaw the frozen wrappers in the refrigerator overnight to maintain their texture. Avoid thawing at room temperature, as this can lead to condensation and excess moisture for the dough and ruin the flavour.
Frequently Asked Questions about Empanada Wrappers
Can you use pie crust or pizza dough as an alternative?
Yes, both can be used as alternatives for traditional dough. However, these alternatives may alter the empanada's traditional consistency based on the preparation technique.
What’s the best wrapper for frying vs. baking?
For frying, doughs that crisp up well, such as those made with egg roll wrappers, are ideal. Baking suits traditional doughs, yielding a tender crust.
How do you keep wrappers from cracking or drying out?
Keep the dough covered with a damp cloth while working. This maintains ample moisture so that the dough can be handled easily during finishing prep.
Can I make the dough ahead of time?
Of course you can! Store it in the refrigerator for up to two days. Or, you can opt to freeze the dough if you're intending for longer periods of storage. Thaw refrigerated dough before use. Again, avoid room temperature to ensure the flavour is not ruined.
Are there gluten-free wrappers?
Absolutely! Gluten-free alternatives using flours like almond or cassava are available without compromising taste.
Ready To Make It At Home?
Throughout this blog, we've explored various aspects of empanada wrappers—from understanding what empanada dough is, to the different types available, regional variations, and even how to make your own at home.
Incase you would like to try out empanadas of other Latin delicacies, do visit Empanada Mama in NYC. We have outlets all across New York including, Times Square and East Village.
Now, it's your turn to experiment! Try out different empanada doughs and fillings to discover your personal favorites. For more empanada recipes and tips on perfecting your empanadas, keeping reading our blog. Happy cooking!
