Empanada Discos

Time30 minutes
YieldsMakes enough for 12 (4-inch) rounds
making of Picadillo Empanadas
(Mariah Tauger / Los Angeles Times)

Whisk the flour and baking powder in a large bowl. Whisk together ½ cup hot tap water, the oil, vinegar and salt until emulsified and opaque. Pour into the flour and mix with your hands or a wooden spoon to form a ball of dough. Pat the dough into a 1-inch-thick rectangle. Let rest at room temperature for 10 to 20 minutes.


On a floured work surface, roll the dough to ⅛-inch thickness with a lightly floured rolling pin. Cut out a dozen 4-inch rounds as close together as possible. Use immediately.