I have utilized this empanada pastry recipe for two years paired with a savory filling of ground beef, white onion, serrano chiles, tomatoes, and Spanish olives. The crust always turns out wonderfully. By accident, I once grabbed lard instead of shortening, and it worked so well that I’ve switched to lard permanently. Wow! Many thanks for posting this.

I am reviewing only the pastry, as an empanada is only as good as its crust, regardless of whether it’s fried or baked or what savory filling is inside. The dough is absolutely spot-on! I added an extra quarter-teaspoon of salt, and it was perfect. I’ll try the provided filling another time, but I can guarantee this crust is five-star quality and the real deal for crispy, fried empanadas! Plus, it's incredibly simple to put together—no need to purchase flavorless store-bought discs!