This recipe doesn't use any butter INSIDE the recipe, so expecting a fluffy dough is naive. I knew it would be on the cracker type side because I didn't use any butter at all. I just rolled out the ball until I couldn't roll it out anymore and just cut out circles. Filled them up pretty packed of beef and crimped the edges with a fork, they fluffed up a bit but none of them exploded or had anything seep out. I used egg whites on the edges that I crimped with a fork, and egg yolk to brush on top for color. I read the other reviews and used 1tbsp of sugar and it was just right, not too sweet or anything. I liked how the dough tasted and its' consistency with the filling I used (ground beef, onions, garlic, tomato, oregano, and some flour). I will be making this again and I'll be making double this because it was only enough for like 10 empanadas :)
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This recipe doesn't use any butter INSIDE the recipe, so expecting a fluffy dough is naive. I...