What Is the Best Flour for Empanada Dough?
Empanadas may seem simple—just dough wrapped around filling, right? But anyone who’s made them from scratch knows: the dough makes or breaks the experience. Whether you’re baking or frying, making a gluten-free version or sticking to tradition, flour is the foundation of every empanada recipe.
So which type of flour is best? All-purpose? Bread flour? Cornmeal? Cassava? The answer depends on texture, flavor, region, and dietary needs.
In this article, we’ll help you figure out the best flour for empanada dough, because great filling deserves an equally great wrap. From soft, flaky crusts to crispy, golden edges, the flour you choose can make or break your dough. Whether you’re baking, frying, or going gluten-free, there’s a flour that fits your empanada style perfectly.
Understanding the Role of Flour in Empanada Dough
What Does Flour Actually Do?
Flour isn’t just filler—it impacts:
• Texture (flaky, chewy, soft, crispy)
• Color and flavor
• Stretch and sealability
• Cooking behavior (how it fries or bakes)
The Gluten Factor
• High-gluten flour = more elasticity (good for stretching and sealing)
• Low-gluten flour = more tenderness (better for delicate, shortcrust-style doughs)
Most Common Flours Used in Empanadas
1. All-Purpose Flour (Wheat)
This is the most widely used flour for empanadas, especially in baked versions.
Best for:
• Baked or fried empanadas
• Everyday dough
• Beginner-friendly recipes
Texture:
• Soft but with structure
• Flaky if fat is added
• Easy to roll and seal
2. Bread Flour
Bread flour has more protein (gluten), making it more elastic and chewy.
Best for:
• Fried empanadas that need a sturdy shell
• Stretchy doughs that don’t tear easily
Texture:
• Slightly chewy
• Less crumbly than all-purpose
Pro Tip: Mix 1 part bread flour with 2 parts all-purpose for more structure.
3. Pastry or Cake Flour
These low-protein flours create tender doughs.
Best for:
• Dessert empanadas
• Baked versions with delicate crusts
• Sweet fillings like guava, dulce de leche, or apple
Texture:
• Light, soft, crumbly
• May tear easily if not handled carefully
4. Whole Wheat Flour
Whole wheat flour adds nutty flavor and fiber, but it can dry out dough if used alone.
Best for:
• Health-conscious empanadas
• Hearty veggie or bean fillings
Texture:
• Dense, earthy, slightly grainy
• Mix with all-purpose (50/50) for better elasticity
Regional Variations in Flour Usage
Argentina & Chile
• Mostly all-purpose flour
• Sometimes enriched with eggs or butter for richer dough
• Used for both baked (salteñas) and fried styles
Colombia & Venezuela
• Cornmeal (precooked maize flour) is common
• Known as masa harina or harina PAN
• Creates a golden, crispy shell that’s gluten-free
Mexico
• Often uses masa harina for fried street empanadas
• Sometimes mixes wheat and corn for hybrid textures
The Caribbean (Dominican Republic, Puerto Rico, Cuba)
• Uses all-purpose flour for fried pastelitos
• Enriched doughs with egg, sometimes a little sugar
Alternative & Gluten-Free Flours for Empanadas
1. Masa Harina (Corn Flour)
Used for Latin American corn empanadas, especially fried ones.
Flavor:
• Nutty, slightly sweet
• Naturally gluten-free
Texture:
• Crisp and crumbly when fried
• Less stretchy than wheat dough
2. Cassava Flour (Yuca)
Made from dried yuca root. Great for paleo or grain-free diets.
Flavor:
• Mild, slightly earthy
Texture:
• Chewy and flexible
• Can mimic wheat dough when blended with egg or fat
3. Rice Flour
Used in some Asian-Latin fusion empanadas or gluten-free recipes.
Pros:
• Light and crisp
• Easy to digest
Cons:
• Brittle unless combined with other flours or gums
4. Almond Flour
Adds flavor and protein to baked empanadas.
Flavor:
- Rich, nutty
Texture:
- Crumbly, needs binding (eggs or xanthan gum)
- Not good for frying
Comparing Doughs for Baked vs. Fried Empanadas
| Flour Type | Best For | Texture When Baked | Texture When Fried |
|---|---|---|---|
| All-Purpose | Both | Flaky and soft | Crisp and golden |
| Bread Flour | Fried | Too chewy for baking | Strong, chewy shell |
| Pastry/Cake Flour | Baked | Light, crumbly | Not ideal for frying |
| Masa Harina | Fried | Doesn’t bake well alone | Crisp, rustic texture |
| Cassava | Baked/Fried | Flexible, chewy | Delicate but sturdy shell |
| Almond | Baked | Nutty, crumbly | Not fry-stable |
How to Choose the Right Flour for Your Empanadas
Ask Yourself:
• Will I bake or fry?
• Do I want flaky or chewy?
• Am I serving a traditional or fusion flavor?
• Do I need to avoid gluten?
For Baked Empanadas:
• All-purpose + butter = flakier crust
• Add a touch of cake flour for tenderness
• Egg yolks improve richness and color
For Fried Empanadas:
• All-purpose + a touch of bread flour = strong and flexible
• Use masa harina for a rustic, corn-based shell
• Chill dough before frying for better seal
Pro Tips for Better Dough (Any Flour Type)
1. Rest the Dough
Let dough rest at least 30 minutes before rolling. This relaxes gluten and improves elasticity.
2. Avoid Overworking
Too much kneading = tough crust. Mix until just combined.
3. Adjust for Humidity
On humid days, add a bit more flour. On dry days, add a splash more water or oil.
Sample Recipes Based on Flour Type
Basic All-Purpose Dough (Baked or Fried)
• 3 cups AP flour
• 1 tsp salt
• 1 egg
• ¼ cup butter or oil
• ¾ cup warm water
Corn Dough (Colombian/Venezuelan)
• 2 cups masa harina
• 1½ cups warm water
• ½ tsp salt
• 1 tbsp oil
Mix and rest for 15 mins.
Cassava Dough (Gluten-Free)
• 2 cups cassava flour
• 2 tbsp oil
• 2 eggs
• ½ tsp salt
• ⅓ cup warm water (adjust as needed)
Final Verdict: What Is the Best Flour?
There’s no single “best” flour—it depends on how you want your empanadas to feel and taste.
Best Overall
• All-Purpose Flour – Versatile, easy to work with, good for baking and frying
Best for Crispy, Corny Flavor
• Masa Harina – For authentic fried empanadas with bold Latin flavor
Best for Gluten-Free
• Cassava Flour – Flexible and neutral, perfect for dietary needs
Best for Rich, Flaky Dough
• Pastry/Cake Flour + Butter – Ideal for dessert-style or sweet empanadas
Conclusion
The flour you choose is the heart of your empanada dough—and understanding your options can unlock new textures, flavors, and styles. From classic wheat-based crusts to cornmeal and gluten-free blends, each flour brings something unique to the table.
Whether you’re frying pastelitos on a street corner or baking gourmet empanadas for a dinner party, choosing the right flour helps every fold, crimp, and bite feel just right.
So go ahead—experiment, mix, blend, and discover your signature dough.
Disclosure: Our blog contains affiliate links to products. We may receive a commission for purchases made through these links. However, this does not impact our reviews and comparisons. We try our best to keep things fair and balanced, in order to help you make the best choice for you.
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