Alternatives to empanada dough: quick swaps for bakers

The five most practical alternatives to empanada dough are pie crust, puff pastry, pre-made empanada discs, wonton wrappers, and gluten-free flour doughs (cassava- or almond-based). Each one suits a different cooking method and texture goal, so matching the wrapper to your method is the single biggest factor in success, as The Kitchn consistently emphasises. Ready-made frozen empanadas from Senor Empanada round out the list for caterers who need consistent results at volume.

Quick-start guide:

• Pie crust — bake at 190–200°C for a flaky, golden result; roll slightly thinner than the package suggests
• Puff pastry — bake at 200°C for a light, layered crust; avoid deep-frying unless using frozen pastry with careful handling
• Pre-made empanada discs — bake or fry; follow package directions for time and temperature
• Wonton wrappers — steam, pan-fry or shallow-fry; best for bite-sized portions
• Gluten-free flour doughs (cassava, almond, rice blends) — bake for best structure; add a binder
• Corn masa — fry or bake for a mild, slightly chewy crust with a traditional feel
• Ready-made frozen empanadas — bake from frozen at 180–200°C for 30–35 minutes; the simplest catering solution

Table of Contents

• Which substitute suits your cooking method and texture?
• How to handle, seal and cook each substitute
• Quick recipes, binder ratios and gluten-free shortcuts
• Where to buy substitutes and ready-made empanadas in Australia
• How do you fix crumbly dough, burst seals and soggy bottoms?
• How do you choose the right substitute for your situation?
• Nutritional differences and dietary considerations
• Key takeaways
• Our perspective on what actually works at scale
• Ready-made empanadas for your next event
• FAQ
• Useful sources and further reading

Which substitute suits your cooking method and texture?

Choosing the right dough alternative comes down to three things: how you plan to cook it, the texture you want your guests to experience, and how much prep time you actually have. The table below maps each option across the dimensions that matter most.

Dos and don’ts:

• If frying, avoid puff pastry unless shallow-frying with extra handling care; it absorbs oil unevenly
• For high-volume catering, pre-made discs or ready-made frozen empanadas are far more reliable than hand-rolled alternatives
• For single-batch home use, pie crust or puff pastry from the supermarket freezer aisle is the fastest path to a delicious result
• Always follow package directions before filling, as bake-vs-fry instructions differ significantly between brands

How to handle, seal and cook each substitute

Understanding what each wrapper does under heat saves you from a tray of burst empanadas or a soggy bottom. Here is what you need to know for each option.

Pie crust and puff pastry

Pie crust produces a flakier, lighter texture than traditional empanada dough and works best for baking rather than frying. Roll it slightly thinner than the package thickness to mimic the empanada form. Puff pastry goes even flakier and puffs dramatically in the oven, so keep fillings on the drier side to avoid a soggy interior. Both benefit from a firm crimp and a generous egg wash before baking.

Sealing tip: press edges with a fork, then brush with egg wash. A double crimp (fold then press) holds better than a single press alone.

Pre-made empanada discs

These are the closest thing to the real article. Empanada discs are sold frozen in Latin food stores and some major supermarkets across Australia, and they handle both baking and frying without modification. Thaw in the fridge overnight, fill, fold, and crimp. They are the go-to for caterers running large batches.

Wonton wrappers

Thin and delicate, wonton wrappers create a lighter, more translucent result. They suit bite-sized portions and work well pan-fried or steamed. Because of their thinness, they are prone to bursting if overfilled or cooked at too high a temperature. Use a small amount of filling, seal with water or egg wash, and cook gently.

Pro Tip: Brush the entire inner edge of a wonton wrapper with water before folding. Press firmly from the centre outward to push out air pockets, which are the main cause of burst seals during cooking.

Corn masa and plantain-based wrappers

Corn masa creates a mildly chewy, slightly crumbly crust with a warm, traditional flavour that pairs beautifully with spiced beef or black bean fillings. Mix masa harina with water, a little oil, and salt until pliable, then press between sheets of baking paper to prevent tearing. For a deeper dive into corn-based doughs and their Latin American roots, the Galician empanada tradition offers fascinating regional context on how dough styles evolved across cultures.

Gluten-free flour doughs

Cassava flour is the most versatile gluten-free option, mimicking wheat flour’s neutral taste and pliability. Almond flour adds a nutty richness but needs more binder. Rice flour creates a crisp, light crust ideal for frying. All three require a structural binder to prevent crumbling.

Quick recipes, binder ratios and gluten-free shortcuts

Getting a gluten-free empanada dough right is mostly about the binder-to-flour ratio. The table below gives practical starting points for a single batch (roughly 12 discs).

For the complete gluten-free dough guide, including tested ratios and baking notes, Senor Empanada’s dedicated resource is a thorough Australian reference available.

Wonton and puff pastry shortcuts:

• One sheet of puff pastry (25 x 25 cm) yields roughly 4 large empanada circles (10 cm diameter); cut with a round cutter or upturned bowl
• For wonton wrappers, use 1–1.5 tablespoons of filling per wrapper; more than that and the seal fails
• Bake puff pastry empanadas at 200°C for 20–22 minutes; wonton pan-fries need only 3–4 minutes per side over medium heat

Pro Tip: For gluten-free doughs, an egg-plus-oil combination generally outperforms xanthan gum alone for rollability. If you need a vegan binder, substitute each egg with 1 tablespoon of ground white chia seeds mixed with 1 tablespoon of lukewarm water, allowed to gel for five minutes before adding to the dough.

Where to buy substitutes and ready-made empanadas in Australia

Most of what you need is already in your local supermarket or a short drive away.

• Puff pastry and pie dough: found in the freezer section of Woolworths, Coles, and IGA; Pampas and Borg’s are the most widely stocked brands
• Pre-made empanada discs: available at Latin American grocery stores in Sydney, Melbourne, and Brisbane, and increasingly at specialty food retailers; ask specifically for “tapas para empanadas” (bake or fry variety)
• Gluten-free flour blends: health food aisles in major supermarkets carry rice flour, almond flour, and tapioca starch; Bob’s Red Mill and Macro Organic are common finds
• Ready-made frozen empanadas: Senor Empanada offers wholesale and direct-to-consumer frozen options, with bake-from-frozen instructions included

Storage and cook-from-frozen guidance:

• Frozen empanada discs and pastry sheets: keep at or below -18°C; thaw in the fridge overnight before use
• Bake ready-made frozen empanadas at 180–200°C for 30–35 minutes until piping hot and golden
• Once thawed, do not refreeze; hold at above 60°C for service or consume within two hours of cooking
• Always follow package directions before filling and cooking, as bake-vs-fry instructions differ between products

How do you fix crumbly dough, burst seals and soggy bottoms?

These are the three problems that derail most substitute attempts, and all three have straightforward fixes.

• Crumbly gluten-free dough: add more binder (an extra egg yolk or half a teaspoon of xanthan gum), chill the dough for at least 20 minutes before rolling, and adjust hydration by adding water one tablespoon at a time
• Burst seals: use egg wash on the inner edge before folding, press firmly from the centre outward to remove air, and crimp with a fork rather than just pinching
• Soggy bottoms: reduce filling moisture before assembly (drain any liquid from cooked fillings), place empanadas on a preheated tray or baking paper, and use the upper-middle oven rack
• For caterers: always test a single sample bake before committing to a full batch; record the oven temperature, tray type, and cook time so every subsequent batch is consistent

How do you choose the right substitute for your situation?

Work through this checklist before you buy or mix anything.

• Cook method: baking or frying? Pie crust and puff pastry suit baking; corn masa and rice flour suit frying
• Serving style: finger food for a crowd or a plated meal? Pre-made discs and ready-made empanadas are the most consistent for finger food at events
• Dietary needs: gluten-free guests? Use cassava, almond, or rice flour doughs with a binder; check disc labels for wheat content
• Prep time and batch size: making 12 at home? Puff pastry or pie crust is fastest. Catering for 100+? Pre-made discs or ready-made frozen empanadas are the only practical choice
• Storage and reheating: do you need to prep ahead? Frozen options hold best; baked empanadas reheat well at 160°C for 10–12 minutes
• Budget per unit: puff pastry and pie crust are the most cost-effective DIY options; ready-made frozen empanadas from a wholesale supplier offer the best value at scale

When production scale, time constraints, or consistent quality for an event are the priority, skipping the dough entirely and ordering Senor Empanada ready-made is the most reliable decision you can make.

Nutritional differences and dietary considerations

The wrapper you choose changes more than just texture; it shifts the calorie count, allergen profile, and dietary suitability of the finished empanada.

Puff pastry and pie crust are the most calorie-dense options because of their high butter content, and both contain wheat and dairy, making them unsuitable for gluten-free or vegan guests. Wonton wrappers are lower in fat but contain wheat and sometimes egg. Corn masa is naturally gluten-free and lower in fat than butter-based pastries, though it is higher in carbohydrates. Almond flour is lower in carbohydrates and higher in protein than wheat flour, making it a popular choice for low-carb diets, though it is not nut-allergy safe. Cassava flour is grain-free and nut-free, with a neutral flavour that suits most dietary needs. Rice flour is similarly allergen-friendly and creates a lighter, crispier result when fried.

For vegan guests, the dough fat source matters as much as the flour. Replacing butter with coconut oil or a plant-based spread keeps most gluten-free doughs vegan-friendly. Puff pastry and standard pie crust are rarely vegan due to butter content, though dedicated vegan puff pastry is available in some Australian health food stores. Always check labels for egg and dairy declarations, particularly with pre-made discs, where formulations vary by brand.

Key takeaways

Matching your substitute to your cooking method and dietary requirements is the most important decision; everything else follows from that choice.

Our perspective on what actually works at scale

There is a tendency in food writing to treat every substitute as equally viable, as though the choice between puff pastry and a hand-rolled gluten-free cassava dough is simply a matter of preference. From our experience producing empanadas at volume for events and wholesale across Australia, that framing misses something important.

The real dividing line is not flavour or even texture. It is consistency under pressure. Puff pastry is forgiving for a home baker making a dozen on a Sunday afternoon. At a catering event for 200 guests, where every empanada needs to come out of the oven at the same temperature, with the same seal integrity, in the same window of time, the margin for variation collapses. That is why we standardise on pre-made discs for our production runs and why we recommend ready-made frozen empanadas for any caterer who has not yet built a tested, documented bake protocol for their chosen substitute.

The 10 authentic Latin American empanada recipes we publish are genuinely worth trying at home. But when the stakes are high and the guest list is long, the most authentic thing you can do is deliver a product that tastes right every single time.

Ready-made empanadas for your next event

When you have worked through the substitutes and decided that the simplest path is the best one, Senor Empanada is ready to help. Our range of ready-made frozen empanadas covers classic Traditional Beef, Cheesy, and a rotating selection of seasonal fillings, all made from traditional recipes and premium ingredients, and all designed to bake from frozen at 180–200°C in 30–35 minutes with no prep required.

For catering enquiries, wholesale orders, and event planning, our dough substitute guide is the best starting point for understanding your options before you reach out. Whether you are planning a corporate morning tea, a wedding reception, or a regular wholesale supply arrangement, we can discuss lead times, minimum quantities, and filling variety to suit your event. Get in touch through empanadas.au to start the conversation.

FAQ

Can you use puff pastry instead of empanada dough?

Yes. Puff pastry produces a very flaky, layered crust and works best when baked at 200°C; it is less suited to deep-frying unless you use frozen pastry with careful handling.

What is the best gluten-free substitute for empanada dough?

Cassava flour is the most versatile option, offering a neutral flavour and pliable texture; add one egg and a little oil per batch to prevent crumbling, as gluten-free flours need a binder to hold together.

Can I use pie crust for empanadas?

Pie crust is one of the best substitutes for empanada dough and produces a flaky, tender result; roll it slightly thinner than the package thickness and bake rather than fry for the best outcome.

Where can I buy empanada discs in Australia?

Pre-made empanada discs are available at Latin American grocery stores in Sydney, Melbourne, and Brisbane, and at some specialty food retailers; Senor Empanada also offers ready-made frozen empanadas for direct purchase and wholesale.

What are the best alternatives to empanada dough for large catering orders?

Pre-made empanada discs and ready-made frozen empanadas are the most reliable options at scale, as they eliminate on-site dough prep and deliver consistent results across large batches.

Useful sources and further reading

• The Kitchn: Vegetarian Empanadas recipe and substitution guidance — best for method-focused advice and catering production notes
• The Spruce Eats: Empanada dough recipe and substitution notes — best for texture trade-offs between dough types
• ExplainInfo: Alternatives to empanada shells — broad shortlist including less common options such as plantain and tortillas
• MeatChefTools: Substitutes for empanada dough — practical notes on supermarket availability and quick-use guidance
• The Donut Whole: What can I substitute for empanada dough? — nutritional and dietary considerations across a wide range of substitutes
• Senor Empanada: Latin American empanadas, 10 authentic recipes — tested recipes and filling ideas for Australian home cooks and caterers
• Senor Empanada: Gluten-free empanada dough guide — the most thorough Australian resource for gluten-free binder strategies and ratios

Recommended

• What to use instead of empanada dough: 8 best options
• Masa para empanada gluten free: the complete guide
• Latin American empanadas: 10 authentic recipes to try
• Chicken empanada recipe for Australian home cooks