This recipe for empanadas is a new favorite for a few reasons. The dough is delicious and flaky, and is made with half wholewheat flour. With the recipe for this. This slightly sweet empanada dough produces tender, golden empanadas. Empanada dough is less flaky than pie crust although you can substitute in a pinch. Reduce heat to medium add 1 teaspoon oil and yellow onion to pan. Cook 4 minutes or until tender, stirring occasionally. Add green onions, aji amarillo paste, cumin. Many cultures have put a spin on the empanada This recipe descends from the Argentine way of making these little meat pies The Argentine empanada is small, just two. This dough is a classic family recipe used by my grandmother, my mother and now my sister and I. We love this dough because it makes just enough to bake 2 dozen sweet. Empanadas are a popular street food and fun to recreate in your own kitchen. These empanadas have a hearty beef and vegetable filling encased in tender cream cheese. Cheese Empanadas Improved Recipe Clockwork Lemon. The first change is to the amount of lard that goes into the dough. Maggie said the dough was too flaky last time and that they turn out much better with 2. Smoresempnadas.jpg' alt='Recipe For Empanadas' title='Recipe For Empanadas' />For the empanada dough Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture. Ml of lard. Its sort of an awkward cup measurement so its best to go by the little ruler they put on the box. The next change is more cheese. I think we can all agree that more cheese is almost always better than less cheese. So after rolling out the dough and cutting it into circles we used an upside down snack bowl pack a bunch of grated mozzarella onto it leaving room along the edge for sealing. Then dip your finger into a bowl of water, wet the edge, fold the dough in half and press to seal. Use a fork to really seal the edges so that the dough doesnt come open in the hot oil. Then fry them in batches in oil that has a bit of lard added to it until they are crispy and golden like this. More cheese is an excellent improvement. You can eat them while they are hot and gooey, or if any are left you can re heat them  a few seconds at a time in the microwave. Flemish Beef Stew. Thanks again Maggie for making Empanadas with usI cant wait to visit again and eat and eat and eat. Maggies Cheese EmpanadasSee the first post for more photo instructions. Ml from a package of Tenderflake lard1 tsp saltgrated mozzarella about 4 cupsA bowl of very warm water. Sift the flour into a large bowl and mix in the salt. Take 2 cups from your bowl of warm water and mix it into the flour until it makes a dough. Turn the dough out onto the counter and knead until it becomes smooth. Roll out a section of the dough keep the rest covered in plastic to about a 14 inch thickness or slightly thinner. Cut out empanada rounds with a large biscuit cutter. Fill each round with a few Tbsp grated mozza, run a wet finger around the edge of the dough, fold it in half and press the edges to seal them. Using a fork, press around the edge firmly to completely seal the empanada. Heat a large pot with vegetable oil and the other half of the package of lard on medium high heat. The oil is ready when a ball of empanada dough fries golden brown within  a few minutes of being dropped in. Fry the empanadas in batches, turning to ensure that they get golden brown on both sides. Drain on paper towel. Enjoy Tips The dough can be frozen in pieces or in rounds and the un fried empanadas can be frozen as well to fry later.