Empanadas from The Best Mexican Recipes: Kitchen-Tested Recipes That Put the Real Flavors of Mexico Within Reach (page 37) by America's Test Kitchen Editors

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Notes about this recipe

  • dc151 on January 27, 2022

    I made this empanada dough, and used a plantain and black bean filling from online. I tried using a food processor, but the butter just wasn't incorporating, so I ended up just doing it by hand, and it came together quite well. I did end up using most all of the water. I used an egg wash instead of the oil, but will use oil next time, these didn't get the nice browning I hoped for. Likely b/c I accidentally started them at too low a temp. Nice flavor, easy to follow instructions. Will make again.

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