Servings: Makes 16 to 20 Empanadillas
Empanadillas developed from the Arab savory pastries called sanbusak. They have a variety of fillings, but the most common is tomatoes, peppers, and tuna. Some cooks add chopped hard-boiled eggs or pine nuts. The pies can be fried or baked. They are good to serve at parties, as they can be picked up with the fingers. They are best eaten warm but are also good cold.
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And excellent and easy recipe. One of my guests was a Spanish lady and said they tasted just like home. I would o make the dough and use it right away. If you let it rest then it becomes tough and hard to roll out. The filling is tasty and moist. Also the dough made with white wine tastes better.
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