Recipe information
Yield
makes enough dough for 24 empanadas
Ingredients
4 cups all-purpose flour, plus more for kneading
2 teaspoons baking powder
1 teaspoon coarse salt
3/4 cup lard
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
Cold water (about 3/4 cup)
Preparation
Combine the flour, baking powder, and salt in a food processor fitted with the steel blade. Add the lard and butter, and pulse until the mixture is the texture of coarse meal. With the processor running, slowly add enough water to form a firm dough. Transfer to a lightly floured work surface, and knead until the dough comes together and becomes smooth. Wrap in plastic wrap, and chill for 1 hour.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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