capitalCORN
Member
Man, I miss the empanadas from street carts in Peru. Soooo good. I make the occasionally but they're a a lot of work and I always end up spending a fortune on ingredients.
It's easy friend. The dough is 1/4 shortening to flour (and a little water to help, plus egg wash). The filling is a one pan ground beef, garlic, olives, onions. And If you have the time, boil some eggs, quarter them, and add a piece to each empanada.