This recipe makes about 20 to 24 empanadas
Dough, ingredients

4 1/2 cups all-purpose flour
3 teaspoons salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons distilled white vinegar
2 large eggs
2/3 cup cold water

When I was travelling in Costa Rica with my girlfriend a couple of years ago I realy fell in love with this dish. This is a typical Costa Rican dish you can eat as breakfust, lunch or diner. Well to be honest, it didn’t matter what time of the day it was, I just ate it.

Back home I thought this would be a nice dish to complement empanadas. So now, when serving empanadas on parties, I also serve some Gallo Pinto as a side dish. As an extra you can even serve some fried plantains with it.

Again a simple recipe for empanda dough. By adding sugar the dough will have a sweet taste that contrasts perfectly with savory fillings. Empanada dough has a tender texture that soaks up the flavor of the filling. It takes about a half an hour to make and an hour of rest in the fridge. This recipe makes enough dough for 10 to 12 5-inch empanadas.

This recipe for Empanadas de Piña or Pineapple Empanadas is easy to make. Serve these empanadas at the end of your Christmas diner and your family and friends will still be talking about it in the new year.

The Tucumán region of Argentina is famous for these handmade empanadas filled with finely chopped beef and onions. Sometimes raisins, olives, and hardboiled eggs are added, although raisins and olives are not traditional. The secret of these empanadas Tucumánas is to cut the beef into very small pieces. The filling tastes best when you make it 1 day ahead