This dough was AMAZING. I used it the same night I made it (I refrigerated it for about an hour or 2) and it worked GREAT. I didn't even need water to seal the edges - I just folded one side over and pressed it in with a fork.
To make it healthier I did use 1/3 fat cream cheese, and half all-purpose flour with half whole-wheat flour. It still came out amazing! I also mixed 1 egg with a splash of milk and brushed both sides of each empanada with it before baking. I placed parchment paper on the cookie sheet to keep them from sticking and baked them for about 25 minutes.
I doubled the recipe but it still only made about 10 empanadas... maybe I made them too big? I filled them with a meat mixture instead (olive oil, diced onions, garlic, diced mushrooms, ground turkey, paprika, cumin, garlic powder, red wine vinegar, shredded gruyere cheese), so maybe that's why they were bigger than they were supposed to be? Either way, they were DELICIOUS and I will definitely be making them again. A note - if you make them with a meat filling, make sure to let your meat mixture cool before making them!!! Also, I didn't use the sugar or cinnamon, since I didn't make these as a dessert. I'm tempted to try using this dough for the pie crust in the mushroom pie recipe on this site!
Thanks for this recipe!
EDIT (12/8/08): Ok i made them again this time using 3/4 whole wheat flour and 1/4 all-purpose flour. They came out just as great! Next time I'm going to try using all whole wheat pastry flour
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This dough was AMAZING. I used it the same night I made it (I refrigerated it for about an...