Note: In order to achieve a beautifully tender crust, be careful to not over-knead your dough.
Variations:
Substitute pineapple jam for the filling to make Empanadas de Piña. You can also use strawberry, peach, mango, or guava jam. Or use Mexican goat’s milk caramel, called cajeta, as a filling which is especially nice when you add a few chopped pecans.
This recipe first appeared in Dishes from the Wild Horse Desert/Norteño Cooking of South Texas (John Wiley & Sons, Inc./2006).
