Baked Empanada
This is a recipe for one hand-size empanada or two-mini empanada appetizers to share.
Ingredients
- 1 tbsp olive oil
- 1 cup flour (blended flour with all-purpose flour works best)
- 3 tbsp warm water plus more
Instructions
- Form dough balls and roll out into about 1/4 inch thick sheet. Tip: different flours used will need more (or less water) to form a ball with all the flour.
- Cut empanada with mug or cookie cutter. Fill center leaving ample perimeter to close. Fold in half and close with fingers to seal. Crimp with fork for line pattern if desired.