Empanada Recipe Without Butter: Flaky Lard-Based Pastry Perfection

Achieving perfectly flaky empanadas without butter is absolutely possible with the right technique. Lard creates a pastry that’s even more tender and crisp than traditional versions.

This method delivers restaurant-quality results with a simple dough that comes together quickly. The lard-based crust bakes up golden and layered, holding fillings beautifully without falling apart.

Whether you choose a savory beef filling or sweet fruit version, the pastry will be the star. Each bite offers that coveted flaky texture that makes empanadas irresistible.

No special equipment needed—just a rolling pin and your hands. The process is straightforward but yields impressive results every time.

Ingredients for Empanada Recipe Without Butter

Lard-based dough and savory filling deliver that coveted flaky texture everyone loves.

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The lard is non-negotiable for authenticity and flakiness—look for leaf lard at Whole Foods or Latin markets, as it’s the purest and cleanest-tasting. All-purpose flour works, but White Lily or a low-protein Southern brand yields the most tender crust. Keep the lard ice-cold until ready to use (freeze it for 10 minutes if your kitchen is warm) to prevent it from melting into the flour prematurely.

No lard? Vegetable shortening like Crisco is the closest substitute, though the flavor won’t be as rich. For the filling, ground turkey or lamb can replace beef—adjust cooking time slightly as they lean drier. Skip the raisins if you prefer purely savory, or swap for diced apples for a different sweet contrast. The egg in the filling can be omitted, but it adds moisture and richness.

The dough can rest overnight in the fridge (wrapped tightly) for convenience. Baked empanadas keep 3-4 days at room temperature in an airtight container, or freeze for up to 3 months. Reheat in a 350°F oven for 10 minutes to restore crispness.

Step-by-Step Instructions for Empanada Without Butter

This method ensures a flaky lard-based crust and rich, well-seasoned filling with every bite.

Step 1: Prepare the Lard Pastry Dough

In a large mixing bowl, combine the 3 cups All-Purpose Flour and 1 tsp Salt. Using a pastry cutter or your fingertips, work the 0.75 cup Lard into the flour until the mixture resembles coarse crumbs with some pea-sized lard pieces visible—this creates the flaky texture.

Gradually add the 0.5 cup Ice Water, 1 tablespoon at a time, mixing just until the dough comes together. It should hold when pressed but not be sticky. If needed, add additional ice water sparingly. Form into a disk, wrap in plastic, and chill for 30 minutes—this resting period relaxes the gluten for easier rolling.

Step 2: Make the Savory Beef Filling

Heat the 2 tbsp Olive Oil in a skillet over medium-high heat. Add the 1 lb Ground Beef and cook, breaking it apart with a wooden spoon, until browned and crumbly (about 5-7 minutes). Drain excess fat if necessary, leaving about 1 tbsp for flavor.

Add the finely diced 1 whole Yellow Onion and cook for 3-4 minutes until softened. Stir in the minced 3 cloves Garlic Cloves, 1 tsp Ground Cumin, and 1 tsp Smoked Paprika, cooking for 30 seconds until fragrant. Incorporate the 2 tbsp Tomato Paste and 0.5 cup Beef Broth, simmering for 5 minutes until slightly thickened.

Remove from heat and fold in the chopped 2 whole Hard-Boiled Eggs, 0.5 cup Green Olives, and 0.25 cup Raisins. Let the filling cool completely before assembling—this prevents soggy dough.

Step 3: Assemble and Seal the Empanadas

On a lightly floured surface, roll the chilled dough to ⅛-inch thickness. Using a 5-inch round cutter, cut out circles of dough. Place a generous 2 tbsp of the cooled filling on one half of each circle, leaving a ½-inch border around the edge.

Moisten the border with water, then fold the dough over the filling to create a half-moon shape. Press the edges together firmly, then crimp using a fork or by folding the edge over itself in a rope-like pattern. This seal must be secure to prevent filling from leaking during baking.

Step 4: Bake to Golden Perfection

Preheat the oven to 375°F. Arrange the empanadas on a parchment-lined baking sheet, spacing them 1 inch apart. Brush the tops lightly with water or a bit of olive oil to encourage browning.

Bake for 25-30 minutes until the crust is golden brown and flaky. Rotate the baking sheet halfway through for even baking. The pastry should be crisp to the touch and the filling hot throughout.

Transfer to a wire rack and let cool for 5 minutes before serving. The lard-based crust will be tender and flaky, with a rich, satisfying crunch that butter-based versions can’t match.

Essential Equipment for This Dish

Dough Essentials

For flaky pastry, a pastry cutter or fork helps work the lard into flour without melting it. I swear by my OXO Good Grips cutter—it’s sturdy and comfortable. Chill your mixing bowl for 10 minutes beforehand if your kitchen runs warm. 💡

Rolling Tools

A French rolling pin (no handles) gives you better control for even thickness. I use a 18-inch J.K. Adams pin for large batches. Dust your surface with ¼ cup flour to prevent sticking while rolling the dough to ⅛-inch thickness.

Crimping Aids

A 5-inch round cutter ensures uniform empanadas—I found mine at Sur La Table. For sealing, a fork works, but I love the decorative edge from a rope crimping tool. Press firmly to avoid filling leaks during baking.

Baking Setup

Use a heavy-gauge baking sheet (like USA Pan) to prevent warping at 375°F. Line it with parchment paper for easy release. A pastry brush helps apply the egg wash or water for that golden finish.

Cooling Solutions

A wire cooling rack keeps the bottoms crisp. I use a stackable set from Wilton to save space. Let empanadas rest for 5 minutes before serving to set the filling and avoid soggy crusts. 🌟

Frequently Asked Questions