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Empanada Discos

Time 30 minutes
Yields Makes enough for 12 (4-inch) rounds
making of Picadillo Empanadas
(Mariah Tauger / Los Angeles Times)
1

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.

2

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.