Food Guide

Discover the Best Flour for Perfect Empanada Dough: Expert Recommendations and Tips

Making empanadas at home is easy when you have the best flour for empanada dough! Learn what type of flour to use when making empanada dough, plus discover our favorite empanadas dough recipe.

Our easy empanada dough recipe is perfect for beginners and experienced cooks alike.

Plus, we’ll answer the question, “Can I use all purpose flour for empanadas?” so you’ll be well on your way to making homemade empanadas in no time at all.

-Harina Pan

My favorite flour for empanada dough is Harina Pan.

It’s a brand of flour that’s widely available in Latin American grocery stores.

It’s a bit more expensive than other brands, but it’s worth it because it makes the best empanada dough.

Harina Pan is a flour made from wheat, and it’s perfect for making empanada dough because it has a high gluten content.

This is important because empanadas are a type of pastry, and they need a flour that will give them a nice, crispy texture.

I like to use Harina Pan in combination with some other ingredients to make the perfect empanada dough.

I usually mix it with water, oil, and some spices like salt and pepper.

I like to let the dough rest for a few minutes before I roll it out and fill the empanadas.

-Harina limpia; contains gluten

Harina limpia; contains gluten

If you’re making Empanadas that call for a flour and water dough (as opposed to a yeast dough), your best bet is to use Harina limpia.

It’s the most common flour for this type of dough.

You can find it at most Latin American markets in the U.


, or you can order it online.

It’s a very fine flour, almost like a cornmeal, and it’s got a high gluten content.

– SXSW, great for savory empanadas

South By Southwest (SXSW) is a set of film, music, and technology conferences and festivals that take place annually in Austin, Texas.

SXSW has been a big part of Austin’s culture and economy for the past 30 years.

In recent years, SXSW has expanded to include more festivals, such as the Austin Food & Wine Festival and the Austin Reggae Festival.

The best flour for empanada dough is all-purpose flour.

This flour has a medium level of gluten, which is perfect for holding the dough together and providing structure.

You can also use pastry flour, but you may need to add a bit more liquid to the dough.

When it comes to filling, you can’t go wrong with a savory empanada.

SXSW is a great place to find some of the best savory empanadas in Austin.

favorites include the Beef & Cheese Empanada, the Ham & Cheese Empanada, and the Chicken & Cheese Empanada.

– Masa Harina

Masa Harina is the best flour for empanada dough.

It is a fine, white flour made from sun-dried corn kernels.

You can find it at many Latin American markets or online.

If you cannot find it, you can substitute a fine cornmeal or cornstarch.

However, Masa Harina will give you the best results.

When using Masa Harina to make empanada dough, you will need to combine it with water and a bit of oil.

Knead the dough until it is smooth and elastic.

Let it rest for about 30 minutes before rolling it out.

– FinalEI Drake

I’ve been on a bit of an empanada kick lately.

I’ve tried a lot of recipes, and techniques, and in the end, I’ve come up with perhaps the easiest, most versatile empanada dough recipe out there.

What’s the secret? A good quality, all-purpose flour.

I’ve tried cake flour, and self-rising flour, and in the end, I’ve found that the all-purpose flour works best for me (remember, we all have different altitudes, so do what works best for you).

I like to use a flour with a protein content of around 11-12%.

Just remember, the higher the protein content, the more “bready” your empanadas will be.

I like to use King Arthur All-Purpose Flour.

This dough is incredibly easy to prepare, and requires very little kneading – just enough to knead the dough into a ball, and to get the dough to stick to itself, and not to your surface.

You don’t need to “work” the dough, or “knead out the lumps”, just get it into a ball, with as little effort as possible.

Final Note

The post you’ve been reading is all about the different types of flour you can use to make empanada dough. We hope this helps!

Emily W.

Emily Wong is an Asian-American food writer the founder of With nearly 8 years of experience, she has a passion for making cooking accessible to everyone and sharing her personal experiences with food. Emily's vision for is to create a community of food lovers who are passionate about cooking, eating, and sharing their experiences with others. Read my story
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