I used whole wheat flour instead of the regular flour. Next time, I will add 1/2 tspn of salt to the recipe. And, I also doubled the recipe. So, this made nine 5" empanadas and six 4" empanadas. I probably could've made another four 4" empanadas with the leftover dough, but I didn't have time to roll these out.<br/><br/>The dough turned out well, nice and crisp flaky. I didn't remember the baking instructions as I did this from memory and my memory said 400 F for 30 min. It would've been better at 375 F for 20 min.<br/><br/>Oh, I refrigerated the dough overnight, but I guess I have a really cold frig as leaving it out for 30 min. wasn't enough, rather I had to leave it out several hours for it to be okay for me to roll out the dough. I floured the surface and my rolling pin, which made it easier to roll out as it wasn't sticking.<br/><br/>I had 4 sizes of empanada makers (6", 5", 4", 3.5") that as I bought as a kit at Bed, Bath & Beyond. Used the 5" and 4", which are good sizes, but if you want more appetizer empanadas, then use the 3.5", which I will be this weekend. If you used this size, maybe you could get 25-30 empanadas from this doubling the recipe. I don't know how you would get that many with the recipe just as is.<br/><br/>The filling I used for the first time was a curried pork dish I made in the crockpot 2 days ago. I will be making another mixture of pineapple, ham & cheese; and one of plantains & guava paste for this weekend.<br/><br/>This is a wonderful dough recipe for empanadas, especially for first timers. Very easy.<br/><br/>Ok, I've now made this recipe twice. I added the salt, plus onion powder, garlic powder, and cayenne pepper. This made it nice & spicy. Filled it with pineapple, sausage, and Mexican cheese (queso). Tripled the recipe, to make 5 dozen 3.5" empanadas.
