Baking

We’re currently going through an insane heatwave in lovely El Ley. I made these cute things last week when going outside in the early mornings required a fluffy sweatshirt and turning on your oven didn’t seem like an insane thing to do. In the world of empanada land, I would say that these are more similar to Argentina-style empanadas. The dough is flakey and baked, not fried. I love this dough because while it’s flakey, it’s not exactly like pie dough. It’s more toothsome than that. And the filling is SO good that I often times will just make the filling and pair it with cauliflower rice or something. This is if I’m trying to be healthy. If not, I eat it this way… Today I’m shooting and have vowed to cook nothing but cold recipes. So there’s pretty acai bowl, some s’mores (I’m just using my torch thank God) and some other fun stuff that I can’t wait to share with you soon! Baked EmpanadasPrint Prep Time: 1 hour 20 minutesCook Time: 15 minutesTotal Time: 1 hour 35 minutes Serving Size: 9 empanadas (depending on the size of your cutter) IngredientsEmpanada Dough:2 1/2 cups all-purpose flour1 1/2 teaspoon salt1/2 …

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