These Latin-amer­i­can hand pies are pop­u­lar for a rea­son: Every bite is like a cel­e­bra­tion! No won­der, then, that they’re per­fect for par­ties. Even bet­ter, they’re easy enough for the kids to make. Get started with our all-pur­pose dough, and mix and match


Have a ball mak­ing these Latin-amer­i­can hand pies.

Step 1 Make the Dough

All our recipes start with this one tasty—and oh-so-sim­ple—dough recipe! De­pend­ing on the fill­ing, it will yield 10 to 16 empanadas, so if you’re mak­ing a bunch for a crowd, con­sider dou­bling the recipe. You can also make this ahead of time. The dough can be re­frig­er­ated for up to 3 days or frozen for as long as 3 months.

Now, wash all those lit­tle hands and get started: In a small bowl, whisk to­gether 1 egg and ½ cup milk; set aside. In a medium bowl, com­bine 2¼ cups flour and ½ tsp. salt. Cut ½ cup cold un­salted but­ter into small pieces; with your fin­ger­tips, work it into the flour mix­ture un­til it re­sem­bles coarse corn­meal. Add the milk mix­ture and stir un­til the dough comes to­gether. Add ad­di­tional flour as needed to make a soft dough. Knead a few times with the palm of your hand to fully com­bine. Form a disk and wrap in plas­tic wrap. Re­frig­er­ate for 1 hour.

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