Empanada dough

Dan Lepard's empanadas.
Dan Lepard's empanadas. Photo: William Meppem

This relatively little-known empanada dough recipe is perfect for Cornish pasties too, and very easy to mix and use. Rich with butter and white wine, it rolls out easily and stretches without tearing. Make it a few hours ahead of time so it can chill down to a firm consistency or make it the day before. It freezes well for up to a month.


250g white bread flour

180g butter

1 egg yolk

40ml white wine

30ml water

1 tsp salt


1. Put the flour in a mixing bowl and melt the butter gently in a saucepan. Pour the melted butter in with the flour and mix well. Then add the egg yolk and mix this in well.

2. Put the wine, water and salt in the saucepan, bring to the boil, then pour this over the buttery flour and quickly mix into a smooth soft paste.

3. Spoon this onto a sheet of non-stick paper, cover and chill until firm (I find about 40 minutes in the freezer does the trick).

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