Photo by Alex Lau, food styling by Pearl Jones
This dough works with any filling, but was specifically designed for fried empanadas. It’s not the way Gaby Melian, who developed the recipe, learned to make them at home in Buenos Aires (typically, they’re baked, as in her beef empanadas recipe), but this version is still absolutely delicious. For this cooking method, it’s especially important to be careful with your crimping to avoid leaks or any “explosions.” Watch Gaby’s techniques here.
