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enough dough for 12 servings, 1 medium empanada or 2 small empanadas each
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Prepare as directed, mixing 1/2 cup sugar with the flour, baking powder and salt.
Dough can be prepared ahead of time. Wrap tightly in plastic wrap and refrigerate up to 2 days. Remove from refrigerator about 30 min. before using as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
a very 'forgiving' dough. I've made empanadas - I bake them, never fry - and sweet filled turnovers with this dough recipe. Next will try 'mini chicken pot pies' using this dough.
I've never been able to get crust to come out well. This was perfect! I filled it with blueberry and all enjoyed and wanted more.