This dough works with any filling, but was specifically designed for fried empanadas. It’s not the way Gaby Melian, who developed the recipe, learned to make them at home in Buenos Aires (typically, they’re baked, as in her beef empanadas recipe), but this version is still absolutely delicious.

You can serve Ratatouille warm or cold. I love to toss the leftovers with some pasta or rice; and I had made tacos with it before; the sky's the limit, never forget!

This homemade empanada recipe has “saved me so many times,” writes Gaby in her step-by-step guide. “Birthday parties? Empanadas. Somebody’s coming over? Empanadas.

Here is an opportunity to use that leftover rotisserie chicken; this recipe is so simple and straightforward you will thank me later.

A simple cake that tastes much better the next day!

This recipe was developed in honor of BA contributor Gaby Melian’s mother, who told her that if you left out the green pepper, it wasn’t a chicken empanada.

Here is the recipe for Chef Melanie’s Oatmeal Cookies. Enjoy! 💚