Mexican

There is nothing quite like pulling a tray of freshly baked empanadas out of the oven. The nutty aroma of toasted flour and melting butter fills the kitchen, and that first bite—where the golden-brown crust shatters slightly, revealing a tender, melt-in-your-mouth interior—is pure magic. For years, I struggled with store-bought discs that were either too rubbery or completely lacked flavor. I wanted a crust that tasted as good as the filling inside it. After countless test batches, tweaking hydration levels and fat ratios, I finally perfected this empanada dough recipe. This is the best thing I ate all week, and … Read more