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Whole Wheat Empanada Dough

This healthy empanada dough works well with sweet and savory fillings. My favorite is Bean and Sweet Potato filling, but there are several other choices on this website and others.

Makes dough for 16 medium empanadas.


  • 2 1/4 c whole wheat flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 c plain yogurt
  • 3 Tbsp vegetable oil
  • 3 Tbsp hot water
  • egg wash (optional)


  1. In large bowl, mix together flour, salt and baking powder.
  2. Add yogurt, vegetable oil, and hot water, stirring until a dough forms.
  3. Knead dough for a minute or two in the bowl.
  4. Form a dough ball. Place it on counter under the (upturned) bowl. Allow to rest 30-60 minutes.
  5. Preheat oven to 350 degrees F and line baking sheet(s) with parchment.
  6. Break dough into 16 even bits. Place all but one bit back under the bowl.
  7. Roll first dough bit into ball. Using fingertips, press on un-floured surface into 3-4 inch disc.
  8. Place heaping tablespoon of filling in center of dough disc.
  9. Fold dough over the filling, seal edges and crimp. Place on prepared baking sheet(s). Repeat with remaining dough bits.
  10. Pierce each empanada with fork to allow air to escape. Brush tops with egg wash if desired.
  11. Cook 20 minutes, or until bottoms are browned and tops are golden. Serve hot or at room temperature with your favorite condiments.

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