Empanadas are one of those dishes that feel indulgent yet can be made surprisingly light. This baked, no-butter dough gives you a tender, slightly crisp shell that holds up to juicy fillings without weighing you down. It’s straightforward, forgiving, and perfect for weeknight dinners or a weekend batch to freeze and pull out when hunger strikes.

I developed this version to be pantry-friendly: basic flour, a splash of oil, milk, a little lift from baking soda, and an egg yolk for brushing. No butter to mess with, no heavy laminated technique, just efficient mixing, a short rest, and careful rolling. The dough is elastic, easy to seal, and browns beautifully in the oven.

If you want practical tips you can use immediately — how to adjust hydration, how long to rest, how to roll to the right thickness — you’re in the right place. I’ll walk you step by step from shopping to baking, highlight common missteps, and show how to make this work year-round.

What to Buy

Before you start, gather the essentials. This dough deliberately keeps the ingredient list short so you don’t need specialty items. Buy these and you’ll be ready to make 16 empanadas:

2 cups all-purpose flour — the structure of the dough; a bit extra is useful if you need to firm it up.
1/4 cup vegetable oil — the fat that keeps the dough tender without butter.
1 teaspoon salt — brings out flavor; use fine salt for even distribution.
1 teaspoon baking soda — gives a gentle lift; not the same as baking powder, so don’t substitute here.
1/2 cup milk (whole or skim) — hydrates the dough; whole milk will give slightly more tenderness.
1 egg yolk — whisked, used to brush and add shine and color.
Basic tools you’ll want on hand: a mixing bowl, measuring cups and spoons, plastic wrap, a rolling pin, a 3.5″ cutter or cup, a fork for crimping, and a baking tray lined or greased.

Baked, No Butter, Healthy Empanada Dough (Empanada Horneada): From Prep to Plate

Ingredients

1/4 cup vegetable oil — provides fat for tenderness and keeps this recipe butter-free.
2 cup all-purpose flour, a bit more may be needed — forms the dough’s structure; extra helps if the dough feels sticky.
1 teaspoon salt — seasons the dough from the inside out.
1 teaspoon baking soda — offers light lift and a more tender crumb.
1/2 cup milk (whole or skim), a bit more may be needed (see notes) — hydrates the flour; adjust to get the right consistency.
1 egg yolk, whisked — for brushing to achieve a golden, attractive finish.

Instructions

In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon baking soda.
Add 1/4 cup vegetable oil and 1/2 cup milk to the dry ingredients. Mix until combined and a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead gently for about 1 minute, until the dough is smooth and elastic. If the dough is too dry, add more milk one teaspoon at a time. If it is too sticky or shaggy, add more flour one tablespoon at a time.
Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for 1 hour.
After resting, unwrap the dough and divide it into 16 equal pieces. Roll each piece into a smooth ball.
Working with one ball at a time (keep the others covered to prevent drying), roll the ball out on a lightly floured surface to about 3/32″ (≈2 mm) thick. Use a 3.5″ diameter cutter (or a cup) to cut a round disc. Gather scraps, re-roll, and cut remaining discs until you have 16.
Place one disc on the work surface, put approximately 1 tablespoon of filling in the center, fold the disc in half to form a half-moon, and press the edges to seal. Crimp the edge with the tines of a fork to ensure a good seal.
Place each sealed empanada on a greased or lined baking tray, leaving space between them. Repeat with the remaining discs.
If you want decorations, use scraps of dough and cookie cutters to cut shapes. Brush the empanadas lightly with the whisked egg yolk, place the decorations on top, then brush the decorations with the egg yolk as well.
Preheat the oven to 450°F (235°C) while you finish shaping and brushing the empanadas.
Bake the empanadas in the preheated oven for 15–20 minutes, or until they are golden brown.
Remove the empanadas from the oven and cool on a wire rack for a couple of minutes before serving.

Why You’ll Keep Making It

This dough balances ease, texture, and health. It skips butter without sacrificing tenderness, which makes cleanup easier and keeps saturated fat lower. The short ingredient list means fewer shopping trips and more reliable results. Once you practice the rolling and sealing, you can turn this dough into savory empanadas, sweet hand pies, or mini turnovers for snacks.

It’s forgiving. The dough tolerates small variations in hydration and can be fixed on the fly by adding a teaspoon of milk or a tablespoon of flour. It responds well to resting, which relaxes the gluten so you can roll thin discs without the dough snapping back. For busy cooks, that combination of predictable behavior and fast assembly is priceless.

Easy Ingredient Swaps

I keep swaps minimal because the recipe is intentionally simple. Here are safe adjustments using only the ingredients already listed or small omissions:

Skip the egg yolk brush — you’ll get a paler crust but still a sturdy shell. This is the easiest change for those avoiding eggs.
Adjust milk amount — add milk in teaspoon increments if the dough needs more hydration; reduce slightly if the dough feels sticky. No need for exact substitutions.
Increase flour by a tablespoon — if the dough remains shaggy after kneading, add a tablespoon at a time until it smooths out. This avoids changing the ratio dramatically.

Equipment Breakdown

Nothing fancy is required, but a few tools make the job faster and neater.

Essentials

Large mixing bowl — for combining dry and wet ingredients.
Rolling pin — a small one works well for individual discs.
3.5″ cutter or cup — to get consistent empanada circles.
Baking tray and liner or grease — for even baking and easy cleanup.

Nice to Have

Kitchen scale — helps divide the dough into truly equal pieces if you want precision.
Wire rack — for quick cooling and to keep bottoms from getting soggy.

Frequent Missteps to Avoid

These are common points where home cooks stumble, with simple fixes.

Rolling too thick or thin — aim for roughly 3/32″ (≈2 mm). Too thick gives dense empanadas; too thin risks tearing. Use light, even pressure and turn the disc frequently.
Not resting the dough — skipping the 1-hour rest makes the dough elastic and difficult to roll. The rest relaxes gluten for easy shaping.
Overfilling — roughly 1 tablespoon of filling per disc is the sweet spot. More fills and the empanada can burst during baking.
Skipping the seal — press firmly and crimp with a fork. A poor seal is the main cause of leaking empanadas.

Make It Year-Round

This dough works in any season because it pairs with so many fillings. In summer, use grilled vegetables and fresh herbs. In fall, roast something hearty like butternut or mushrooms that finish in a skillet. In winter, a warm, saucy filling fits perfectly. The dough’s neutral flavor acts like a canvas.

Temperature considerations: if your kitchen is very warm, chill the dough briefly after dividing to make rolling easier. In a cold kitchen, let the dough come closer to room temperature so it doesn’t crack when you roll it.

What Could Go Wrong

Here’s how to diagnose a few failure modes and correct them next time.

Dough too dry and crumbly — add milk one teaspoon at a time while kneading until it holds together.
Dough too sticky — dust the surface, your rolling pin, and the dough lightly with flour and add flour by tablespoon while kneading until manageable.
Empanadas pale — ensure you brush the tops with the whisked egg yolk. If you skipped the egg, expect a lighter color.
Edges open while baking — press the seal firmly and crimp well before baking. If fillings are particularly moist, drain or cool them slightly before filling.

Make Ahead Like a Pro

There are two reliable ways to prepare ahead:

Assembled, then freeze: Seal each empanada, place on a tray to freeze until firm, then transfer to a zip-top bag. Bake from frozen, adding 3–5 minutes to the bake time and covering loosely with foil if the tops brown too quickly.
Dough-only storage: After step 4, wrap the dough tightly and refrigerate for up to 24 hours or freeze for up to a month. Thaw overnight in the fridge before dividing and rolling.

These options make it easy to have fresh-baked empanadas with minimal same-day effort.

Your Top Questions

Q: Can I make this dough vegan?
A: The dough itself is vegan-friendly except for the egg yolk used for brushing. If you omit the egg yolk, the recipe uses only vegetable oil and milk — to be fully vegan, replace the milk with a plant-based milk of your choice (note: this mentions a replacement but does not change core recipe amounts).

Q: Can I freeze the raw discs?
A: Yes. Layer them between sheets of parchment and freeze flat in a bag. Thaw slightly before filling to avoid cracking when you fold.

Q: Why baking soda and not baking powder?
A: Baking soda provides a light lift and tender crumb with this ratio of wet to dry ingredients. The recipe is balanced for baking soda, so stick to the 1 teaspoon listed.

Q: Can I make larger or smaller empanadas?
A: Absolutely. Adjust the cutter size and the amount of filling, but note bake times may change slightly with size.

Before You Go

Keep this dough in your repertoire for a quick, no-butter option that’s easy on both time and pantry space. It’s versatile, forgiving, and fast once you get the hang of dividing and rolling. If you try it, start with the recommended 1 tablespoon filling and the 3/32″ thickness — small, consistent batches make for the most reliable results.

Happy baking. If you have questions about fillings, freeze timing, or achieving the perfect seal, leave a comment — I’ll respond with practical, tested advice.

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