I have not stopped thinking about this recipe since first seeing a similar one in Not Without Salt.
I've made Empanadas before many times, sweet and savory. What really convinced me to make this particular recipe is that I'd have to make the dough from scratch. Yup! That's right, from scratch. And they're baked!
Many thoughts went through my head: what if the dough turns out hard as a rock? I've tasted so many great Empanada dough; could this one live up to that? It did!
The only ready made ingredient in this dish, is the sour cream. everything else is real food, fresh from your kitchen.
The beef is full of spices, and different flavors and textures. The dough isn't too flaky, it's crisp and buttery. Exactly what I was craving.
It takes about two hours to prepare, but it's so worth the wait. Most of it's just waiting for the dough to chill then the finished Empanadas to cook in the oven.
This recipe yields 4-5, six inch long empanadas.
*Adapted from Not Without Salt