Yield: Dough for 11-inch round pie, 10 x 15-inch rectangular pie, or 40 turnovers
1package2½ teaspoons active dry yeast
¼cupwarm water100°F to 110°F
3tablespoonslard or vegetable shortening
3½cupsunbleached all-purpose flour
1½teaspoonssalt
2largeeggslightly beaten
½cupwarm milk100°F to 110°F
Instructions
Activate the Yeast:
In a small cup, sprinkle the yeast over ¼ cup of warm water.
Allow it to sit until the yeast becomes creamy, roughly 2 minutes.
Stir until the yeast dissolves.
Melt the lard in a small saucepan over low heat.
Let it cool slightly.
Prepare the Dough:
In a large bowl, combine the flour and salt.
Add the beaten eggs, melted lard, yeast mixture, and warm milk.
Mix until well combined.
Transfer the mixture onto a lightly floured work surface and knead briefly until the dough becomes smooth and elastic, adding flour as needed for about 2 to 3 minutes.
Rising the Dough:
Grease a large bowl with oil, place the dough inside, and turn it to coat with oil.
Cover the bowl with a towel and let the dough rise in a warm place, like an oven turned off, for 1½ hours.
Knead the dough for an additional 2 to 3 minutes, then return it to the bowl, cover it again, and let it rise for another 1 hour.
Ready for Use:
The dough is now ready to be used for making empanadas or empanadillas.
Notes / Tips / Wine Advice:
Alternatively, it can be stored in the refrigerator or freezer for future use.