As it turns out, the flakiest empanada crust is made by following the recipe for samosa. The filling was cooked, cooled then wrapped in dough. Last week, Alex made these fried empanadas with ground lamb filling. https://www.epicurious.com/recipes/food/views/empanada-dough-230786 https://www.laylita.com/recipes/how-to-make-empanada-dough-for-frying Alex fried the empanadas and the result was empanadas …
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