As you can see, we’ve tried to replicate the picture in this recipe, but ours don’t look as professional. Oh well….

The empanada dough recipe is here. I’ve got several but this turned out nicely. The vinegar in the dough prevents from “overactivating” (is there such a word?) the gluten in the flour, so you get a flakier product, tender but with a nice touch of crisp. My kids who usually hate pepper in most any dish actually ate this up with no complaints.

After making 8 empanadas, I was too lazy to make the last 4, so I had my 14-year old do it. She seams up the edges of the pastry better than I could (I’d say it’s because of my large hands, but then her hands are as big as mine so I have no excuse). I’ll link her post up here when she puts it in her food blog so you can see her work.

We did make 12 empanadas as the recipe directs but had a lot of filling leftover because I used up the pepper, onion and potato that I used, which were larger than called for. The leftover was turned into an omelet the next day.