Fill empanadas with sweet, savory or some of each./Wikimedia Commons
Empanadas are a simple pastry traditionally filled with meat and vegetables, but here in LA, we fill them with whatever we want.
3 cups all-purpose white flour
1 tsp. salt
¼ tsp. baking powder
½ cup cold water
1 tsp. cider vinegar
4 Tbsp. cold butter
Beat eggs, water and vinegar until the mixture is uniform in color. Set aside.
Mix the flour, baking soda and salt in a large bowl.
Cut the butter into the flour mixture with a pastry cutter. The flour and butter should look like coarse crumbs.
Pour the egg mixture into the flour mixture and stir until it forms soft dough.
Turn the dough onto a lightly floured surface. Knead it for a minute or two until the dough becomes smooth and elastic.
Wrap the dough in wax paper and flatten. Refrigerate 1 hour before using with your favorite filling.
Use this dough with your favorite empanada filling, such as these manchego cheese and quince-paste filled sweets from Spain, or this slimmed-down California version filled with ground turkey picadillo.