Empanada discs — tapas para empanadas — are the round dough wrappers you fill, fold, and crimp. Independent makers shipping raw discs nationwide barely exist; most small shops ship the finished, filled empanadas instead. So this is an honest mixed shelf: family bakeries shipping bake-at-home empanadas, one independent making real raw discs (regional), and the big family brand that covers nationwide discs.
Published July 2026 · Updated 7 Jul 2026
The legendary family-owned Cuban bakery founded by Rosa Porto ships its empanadas unbaked and frozen so you finish them in your own oven — chicken, spinach-feta, breakfast, plus its famous meat pies, by the dozen. Nationwide frozen delivery from the bakery.
Why it isn't on AmazonPorto's is a Southern California institution people used to drive hours for; getting the bake-at-home empanadas shipped is the next best thing to standing in that line.
See it at Porto's Bakery →A Miami maker shipping flash-frozen empanadas nationwide by 2-day air — churrasco steak, spinach and burrata, caprese, and more across nine flavors, in original or gluten-free dough. Bake from frozen at home.
Why it isn't on AmazonNine real flavors plus a gluten-free dough, delivered flash-frozen, is a range no supermarket freezer empanada comes close to.
See it at Emma's Empanadas →Argentine-founded DelSur (Diego Montero from Córdoba and Nicolas Nikolov from Buenos Aires) actually sells raw empanada discs — 12 to a pack, non-GMO hard spring wheat with palm shortening. Straight talk: it's Twin Cities pickup and delivery only, not nationwide, so this one's for Minnesotans who want to fill their own.
Why it isn't on AmazonReal raw discs from Argentine makers are what you want to build empanadas from scratch — but almost nobody ships them, so this is a regional find.
See it at DelSur →When you need raw discos shipped anywhere, Goya's empanada discs for baking — 10 to a 14 oz pack — are the reliable nationwide option, carried by FreshDirect, Walmart, and grocery delivery. Goya's a large family-owned company, not a small independent, but it's the practical way to get raw discs coast to coast.
Why it isn't on AmazonIndependent raw-disc makers don't ship nationwide, so for build-your-own empanadas outside a Latin neighborhood, this is realistically the disc you'll find.
See it at Goya →This seat's open on purpose — we won't pad the list to hit a number. If you ship real empanada & hand-pie discs direct, it's earned, not sold.
Add your brand →They're pre-cut rounds of dough — discos in Spanish — sized to hold a spoon of filling, fold in half, and crimp. They save you making and rolling dough from scratch. You'll see them frozen, usually 10 to 12 per pack, stacked with plastic between each round. Argentine and Colombian cooks use them constantly; the wheat kind is for beef, chicken, or cheese, and there's a corn (masa) version too.
Para hornear means for baking, and para freír means for frying — and the dough is formulated differently for each. The baking discs are made to brown in the oven with an egg wash; the frying discs hold up in hot oil and fry crisp. Grab the one that matches your method. Goya and others label the pack clearly.
Don't overfill — a heaping tablespoon is plenty — and keep the edge clean of filling. Brush the rim with a little water or egg, fold, and press out the air. Seal by pressing with a fork, or do the repulgue: fold and pinch the edge over itself in small overlapping tucks. Chilling the sealed empanadas before baking or frying helps them hold.
You can — it's flour, fat (butter or shortening), salt, water, and often an egg, rolled thin and cut into rounds. But it's fiddly to get even discs, which is exactly why the pre-cut ones exist. If you're making a big batch or want a specific texture, scratch is worth it; for a weeknight, the discs save real time and roll out uniformly.
Make or grow real empanada & hand-pie discs and think you belong here? Tell us → — features are on merit, never for sale.
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