This produces a pastry crust that can be baked or fried and filled with just about anything for delightful empanadas. Although you put it together like a piecrust, this dough is less fussy, more forgiving. The result is a tender crust that’s not overly flaky or greasy, and is up to the task of holding even the juiciest fillings in place.
There is no denying that making empanadas—especially mixing, rolling, and cutting out the dough—can be time consuming. Make time work for you by putting together some (or even all) of the components a day in advance. I highly recommend mixing, chilling, and cutting the dough the night before, so that when it’s empanada time, you can focus on making the filling and baking them.
Tip: Drop a few ice cubes in the water for colder water that helps keep the gluten strands in the dough shorter. Shorter gluten equals a more tender pastry. And tender pastry equals tender, more loving empanadas.
