Flaky dough from Empanadas: The Hand-Held Pies of Latin America (page 34) by Sandra A. Gutierrez

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LMK on September 13, 2019

    I made this dough for the Corn and Smoked Spanish Paprika Turnovers. After I'd been pulsing the dry ingredients with the butter and cream cheese as instructed for a while I realized it called for no liquid at all. The recipe said to pulse (in food processor) the dry ingredients and butter/cream cheese until it formed a ball. I did not think that would happen without any liquid and it didn't. By the time my dough was just on the other side of "course meal" I finally added some water, in the end it took about 3 tablespoons and it came together. The butter was over-cut and dough was overworked but the pies still came out pretty darn good, still tender if not as fluffy-flaky as it should have been.

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