The Kitchn: Chicken empanadas take a seat at the table
By Hali Bey Ramdene
on
1/3 cup capers
1/2 cup coarsely chopped fresh parsley leaves
For the empanada dough:
3 cups all-purpose flour, plus more for dusting
2 teaspoons kosher salt
2 teaspoons granulated sugar
1/2 cup vegetable shortening or lard
1 large egg
1/2 cup ice water
1 tablespoon distilled white vinegar
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