Abstract: The `empanadas`, particularly meat `empanadas`, are a traditional meal in Argentina. Discs for `empanadas` are home-made or industrially prepared and sold refrigerated. In this study the effect of the addition of low percentages of whey protein concentrate (WPC) to the paste of `empanadas` was analyzed. The rheological characteristics (alveograms and farinograms) of the dough, and the colour and other sensorial characteristics of cooked `empanadas` were studied as a function of the WPC content of the dough. The addition of WPC modifies the rheological properties of the paste, increasing the extensibility and decreasing the tenacity of the dough. This effect was not observed with heated WPC. The lactose content of the WPC produces browning reactions, improving the organoleptic characteristics and the acceptability of the `empanadas`.