Masa Simple Para Empanadas Empanada Dough - flour

Method

• Crumble your generous tablespoon of grasa into the flour until well-incorporated. Add a little more grasa if you feel you're left with too much dry flour. Add tablespoons of the warm, salted water until a smooth, elastic dough forms. Set aside to rest for 10 minutes.
• Roll out your dough until very thin, but not transparent. Rub a scant layer of grasa across the top of the dough, and sprinkle very lightly with flour.
• Tightly roll your dough along the longest side. Cut sections 1 - 2 inches long. You'll have to experiment here until you find the length that yields the disco size you want. Stand the section up, and push down on it with a rolling pin - you'll have a little disco! Roll out in both directions until the dough is relatively thin, and the size you'd like.
• Add your favorite filling, and crimp closed. If your dough is dry, you might need to wet the edges with a little water to help them seal. There are many ways to seal an empanada. The photo above shows the classic Argentine crimp. You could also use a fork to seal the edges, or crimp along the top of the empanada rather than along the side as above. Be creative! Just be sure to seal the dough well, so your filling doens't leak out in the baking process.