This weekend make this empanada on goodfood.comau, click here to read it, the hot-water-crust aspect alone will inspire you.
The recipe is based on a #masadeempanadas from La Cocinera Poblana, a Mexican cookery book from 1890. I varied it by using all-butter rather than the half-and-half butter and beef fat used originally, and used a little white wine in the boiling hot water mixture. It rolls like A DREAM and bakes without tearing, and…tastes so rich you’ll think it’s been fried. Yes, that’s a very good thing.
