This versatile dough can be used for sweet or savory empanadas and can be baked or fried. Instructions: Sift the flour and salt into a large bowl and blend in the butter with your fingertips or a ...

In a large bowl, sift together flour, baking powder and salt. Stir to combine. Cut in lard with pastry blender or 2 knives until mixture resembles crumbs (alternatively, melt lard and stir it in). Add ...

Typical holiday menus are nostalgic...but can feel redundant year after year. The collard greens empanadas recipe from Marisel Salazar’s new cookbook, Latin-ish, is sure to spice up your usual ...

Note: Unlike the individual empanadas of Latin America, the Spanish empanada is a large pie that can be sliced into individual portions for a picnic lunch or a sit-down dinner. You can substitute ...

Makes 12 large or 24 snack-sized empanadas. Note: This recipe is adapted from a blog, thewoksoflife.com. From Kim Ode. To make the dough: In a large bowl, whisk together the flour and 1 1/2 teaspoons ...

Join Gaby Melian in the Bon Appétit Test Kitchen as she makes empanadas. Gaby is from Buenos Aires and was taught as a little girl by family members how to make them. After years of perfecting, she’s ...

Note: These empanadas are baked. If you wish to fry them, add 1 tablespoon of baking powder to the dough mixture. 1. Mix the flour and shortening in a large bowl. Mix the warm water and salt; add it ...

Over the years, Santos has made a commitment to himself—and those who try his food—to honor his Mexican heritage by infusing the familiar flavors and culinary techniques he grew up with into his ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...