I used this recipe strictly for the dough. My mother and I have tried various ways of making dough, but they never seemed to come out quite right. This dough comes out great! It's just how I remember it from Puerto Rico. It does take a good amount of time to make, and it is a challenge without said pastry blender, but it's worth the work if you really want an authentic empanada dough. I used about 1/4 cup more water than was called for, and I also used extra flour for rolling the dough into disks. Delicious!
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I used this recipe strictly for the dough. My mother and I have tried various ways of making...