The best substitutes for empanada dough are pie crust, puff pastry, wonton wrappers, and pizza dough, each offering a distinct texture and cooking compatibility that can match or even elevate your empanada game. Knowing what to use instead of empanada dough comes down to one key question: are you baking or frying? Traditional empanada dough balances flour, fat, liquid, and salt to create a sturdy, flexible shell suited to both methods. The alternatives below each bring something different to the table, from buttery flakiness to crispy thinness, and choosing the right one makes all the difference to your finished result.
1. What can I use instead of empanada dough? Pie crust
Pie crust is the most popular substitute for empanada dough among home cooks, and for good reason. It is widely available in the chilled section of most Australian supermarkets, easy to handle, and produces a beautifully flaky, buttery result when baked. The key difference from traditional dough is fat content: pie crust has higher fat and lower gluten, which makes it more fragile and requires gentle handling to avoid crumbling.
To get the best results with pie crust:
- Roll the pastry to approximately 1/8 inch thickness before cutting.
- Use a 4–5 inch round cutter for individual empanadas.
- Limit filling to about 2 tablespoons per parcel. Exceeding this causes the crust to split during cooking.
- Seal edges with water or egg wash, then crimp firmly with a fork.
- Bake at 190–200°C until golden. Do not fry pie crust empanadas as the delicate structure breaks down in hot oil.
Pro Tip: Chill your cut pie crust rounds in the fridge for 10 minutes before filling. Cold fat stays solid longer, which gives you a crispier, flakier result straight from the oven.
The main limitation of pie crust is its fragility. It tears more easily than traditional dough, so overfilling or rough handling leads to burst empanadas. Keep your filling dry and your hands cool.
2. Puff pastry for baked empanadas
Puff pastry is the go-to choice when you want a showstopping, golden, layered result. Its high fat and layered structure creates a delicate, flaky crust that bakes beautifully but cannot withstand frying. The layers separate and absorb oil rather than crisping up, so puff pastry is strictly a baking option.
Australian supermarkets stock frozen puff pastry sheets year-round, making this one of the easiest dough substitutes to source. Cut sheets into squares or circles, add your filling, fold, and seal. Puff pastry empanadas work brilliantly with cheese, spinach, or slow-cooked beef fillings. The richness of the pastry pairs especially well with savoury, slightly salty fillings.
- Thaw puff pastry in the fridge, not on the bench, to keep layers intact.
- Brush edges with egg wash before sealing for a firm, glossy crimp.
- Bake at 200°C for 18–22 minutes until deeply golden.
- Avoid wet fillings, which can make the base soggy before the pastry sets.
Pro Tip: Score the top of each puff pastry empanada lightly with a knife before baking. This lets steam escape and stops the pastry from puffing unevenly or bursting at the seams.
3. Wonton wrappers for thin, crispy empanadas
Wonton wrappers are a brilliant option when you want small, crispy empanadas that cook in minutes. They are thin, versatile, and ideal for appetiser-sized portions, making them perfect for entertaining. You will find them in the refrigerated section of most Asian grocery stores and many major supermarkets across Australia.
The wrappers are smaller than traditional empanada rounds, typically around 8–10 cm square or round, so they suit lighter fillings. Think minced chicken, prawn, or a simple cheese and corn mix. Because the dough is thin, it cooks fast whether you bake, pan-fry, or deep-fry.
Sealing is critical with wonton wrappers. Brush edges with water and press firmly, then use a fork crimp for extra security. The low gluten content means they will not stretch to accommodate overfilling, so keep portions small and fillings dry.
4. Pizza dough for a chewy, bread-like result
Pizza dough produces a chewier, more bread-like empanada that feels closer to a stuffed roll than a traditional pastry. It is a satisfying option when you want something heartier, and it works well with robust fillings like spiced beef, roasted vegetables, or pulled pork. The trade-off is time: pizza dough requires 1–2 hours of resting and rising before you can shape and fill it.
Pizza dough empanadas can be baked or fried, though baking gives a more even result. Roll portions to about 5mm thickness, fill, seal tightly, and bake at 180–190°C. The dough expands during cooking, so leave a generous border around your filling when sealing. This is not the substitute to reach for when you want flakiness. It is the one to choose when you want substance and staying power.
5. Flour tortillas for a soft, foldable shell
Flour tortillas offer a quick and practical alternative when you need empanadas in a hurry. They require no rolling or cutting, and they produce a soft, pliable shell that holds fillings well. Simply place filling on one half of the tortilla, fold over, and seal the edge with egg wash or a fork crimp.
Tortilla empanadas bake well at 180°C for 12–15 minutes. They do not achieve the same flakiness as pie crust or puff pastry, but they deliver a satisfying, soft bite that works especially well with moist fillings like black beans, cheese, or shredded chicken. For a crispier result, brush the outside with a little oil before baking.
6. Biscuit dough for a fluffy, golden crust
Biscuit dough, sold as refrigerated roll-out dough in some Australian specialty stores, creates a thick, fluffy empanada with a golden exterior. It is softer and more bread-like than pie crust but less chewy than pizza dough. Flatten each portion to about 5mm, add filling, fold, and seal before baking at 190°C for 15–18 minutes.
This substitute suits sweeter or milder fillings particularly well, such as cream cheese and corn, or a simple ham and cheese combination. The dough rises slightly during baking, giving each empanada a pillowy, golden finish that feels genuinely comforting.
7. Homemade shortcrust pastry as a traditional-style alternative
Shortcrust pastry sits closest to traditional empanada dough in texture and sturdiness. Made from flour, cold butter, a pinch of salt, and cold water, it produces a firm, slightly crumbly shell that holds its shape during both baking and gentle frying. It is worth making from scratch when you want a result that closely mimics the real thing.
The key to good shortcrust is keeping everything cold. Work butter into flour quickly with your fingertips, add water a tablespoon at a time, and rest the dough in the fridge for at least 30 minutes before rolling. Roll to 3–4mm thickness and cut into 12 cm rounds for a generous empanada. This is the substitute that rewards patience most generously.
8. Pasta dough for a firm, silky shell
Pasta dough for empanadas is an underrated option that produces a firm, silky shell with a satisfying bite. Made from plain flour and eggs, it rolls thin and seals cleanly, making it well suited to baked or lightly fried empanadas. The texture is denser than puff pastry but more delicate than pizza dough.
Roll pasta dough to about 2mm thickness using a pasta machine or rolling pin. Cut into 10–12 cm rounds, fill sparingly, and seal with egg wash. Bake at 180°C for 15–18 minutes or pan-fry in a little oil until golden on each side. Pasta dough empanadas pair beautifully with ricotta, spinach, or a classic beef and olive filling.
General tips for working with empanada dough substitutes
The right technique matters as much as the right dough. These practical steps apply across most substitutes:
- Keep dough cold. Cold pie crust and puff pastry hold their layers and crisp up properly. Warm fat creates greasy, dense results. Work quickly and return dough to the fridge if it softens.
- Cool your fillings first. Hot or wet fillings break down delicate substitute doughs, causing mushy crusts and sealing failures. Let cooked fillings cool completely before assembly.
- Do not overfill. Two tablespoons is the maximum for most substitutes. More than that and your empanadas will burst during cooking.
- Seal firmly. Brush edges with water or egg wash, press together, and crimp with a fork. This compensates for the lower gluten elasticity in alternatives like pie crust and wonton wrappers.
- Match your substitute to your cooking method. Puff pastry and pie crust are for baking. Wonton wrappers handle frying well. Pizza dough suits baking. Your cooking method should drive your dough choice, not the other way around.
Pro Tip: Line your baking tray with baking paper and chill assembled empanadas for 10 minutes before they go into the oven. This firms up the dough and helps them hold their shape during the first few minutes of cooking.
Key takeaways
The best dough substitute for empanadas is the one that matches your cooking method and the texture you are after, whether that is flaky, crispy, chewy, or soft.
| Point | Details |
|---|---|
| Match dough to cooking method | Use pie crust or puff pastry for baking; wonton wrappers or shortcrust for frying. |
| Keep dough cold | Cold fat in pie crust and puff pastry creates flaky layers; warm fat creates grease. |
| Cool fillings before assembly | Hot or wet fillings break down delicate substitute doughs and cause sealing failures. |
| Seal edges firmly | Brush with water or egg wash and crimp with a fork to prevent bursting during cooking. |
| Limit filling quantity | Two tablespoons per empanada is the maximum for most dough substitutes. |
Our honest take on dough substitutes
We have worked with empanadas long enough to know that the dough is never just a vessel. It is half the experience. That said, we have a genuine soft spot for puff pastry when time is short and the occasion calls for something that looks impressive. There is something deeply satisfying about pulling a tray of golden, layered empanadas from the oven, and puff pastry delivers that result with very little effort.
The substitute we see home cooks underestimate most is wonton wrappers. People dismiss them as too small or too delicate, but they are extraordinary for appetiser portions. Fill them with a spoonful of spiced beef or cheese, crimp the edges, and pan-fry them in a little oil. They come out golden and crispy in under five minutes. That is a result most pastry doughs cannot match for speed.
The one mistake we see repeatedly is using wet fillings with delicate substitutes. A juicy, saucy filling that works beautifully inside traditional empanada dough will destroy a pie crust or wonton wrapper before it even reaches the oven. Drain your fillings well, let them cool, and keep moisture in check. That single habit will improve your results more than any dough choice.
Our honest recommendation: start with pie crust if you are new to substitutes. It is forgiving, widely available, and produces a result that genuinely resembles the real thing. Once you are comfortable, experiment with puff pastry for baking occasions and wonton wrappers for quick weeknight snacks. The easy meal ideas that work best are the ones built around what you already have in the fridge.
— Senor Empanada
Ready-made empanadas worth trying
If experimenting with dough substitutes has sparked your appetite for the real thing, Senor Empanada crafts empanadas using traditional recipes and premium ingredients that bring authentic Latin American flavour to your table.
From the Traditional Beef Empanada to the Cheesy Empanada, every bite reflects a genuine commitment to quality and cultural richness. Whether you are planning a gathering or looking for a satisfying weeknight meal, ready-made empanadas are a brilliant option. Browse the top empanada providers in Sydney to find fresh, flavourful empanadas near you, or visit Senor Empanada to explore the full range and place an order.
FAQ
Can I use pie crust instead of empanada dough?
Yes. Pie crust is one of the most accessible substitutes for empanada dough and works well for baked empanadas. Roll it to 1/8 inch thickness, limit filling to 2 tablespoons, and seal edges firmly with egg wash before baking.
What is the best dough substitute for fried empanadas?
Wonton wrappers and shortcrust pastry are the best options for frying. Puff pastry and pie crust are too delicate for deep frying and absorb oil rather than crisping up.
Can I use pasta dough for empanadas?
Yes. Pasta dough rolled to about 2mm thickness produces a firm, silky shell that bakes or pan-fries well. It suits savoury fillings like ricotta and spinach or classic beef and olive.
Why do my substitute dough empanadas burst during cooking?
Bursting is almost always caused by overfilling or poor sealing. Limit filling to 2 tablespoons, brush edges with water or egg wash, and crimp firmly with a fork before cooking.
Does pizza dough work for empanadas?
Pizza dough works well but requires 1–2 hours of resting and rising before use. It produces a chewier, bread-like result rather than a flaky pastry shell, and suits hearty fillings like spiced beef or roasted vegetables.