Name: Empanada Discos Recipe
Total time: 30 min
Yield: Makes enough for 12 (4-inch) rounds
Cuisine: MEXICAN
Ingredients: 2 cups all-purpose flour, plus more for dough; 1/2 teaspoon baking powder; ⅓ cup grapeseed oil or other neutral oil; 1 tablespoon distilled white vinegar; 1 teaspoon kosher salt

Empanada Discos

30 minutes

Makes enough for 12 (4-inch) rounds

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By Genevieve Ko

July 10, 2020

Vegetable oil makes this dough rich, and hot water keeps it tender. It comes together in one bowl and rolls easily.

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2 cups all-purpose flour, plus more for dough

½ teaspoon baking powder

⅓ cup grapeseed oil or other neutral oil

1 tablespoon distilled white vinegar

1 teaspoon kosher salt

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.

Genevieve Ko

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.