Argentine empanada dough is as varied as the fillings it might encase. There's 'masa criolla', which is supposedly more authentically homemade-ish ('criollo' is the adjective that most frequently accompanies Argentine homecooking). Or, there's 'hojaldrada', the equivalent of puff pastry. And then there are the oven or frying-specific varieties of each. A classic Argentine cookbook will call for "grasa", which to the cookbook author means lard, but could be vegetable shortening or butter or a combination. I know, you're thinking: how hard can it be to make some dough? This is my tried-and-true CRIOLLO recipe, developed in my Tía's kitchen in Santa Fe (not California!). It's easy to handle and versatile (though I almost always on principal bake my empanadas, this works as well for frying). I normally opt for leaf lard, unless I need a veggie version, in which case I use the fun non-hydrogenated vegetable shortening that Whole Foods has started carrying (butter makes for a harder dough). You can also make a lot of dough one day, separate the discos with wax paper, wrap tightly and freeze until you're ready to make empanadas. If you're buying dough, I recommend the "criolla" version that Goya makes - it comes in packets of a dozen discos, in an orange and clear plastic box. There are two varieties, one for baking and one for frying. Goya makes a few different kinds of dough (even a weirdly dyed-yellow one, which I definitely steer clear of). If not, whatever empanada discos you come across in the corner bodega are probably fine!

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