I got so many requests for empanada kaliskis (flaky crust empanada) but in my mind, I knew I had to find a recipe which would be easy for you to follow with no complicated steps to follow. So, I came up with this version. This is not your traditional flaky empanada crust recipe that uses a water dough and an oil dough. This simplified version uses only one dough. The secret to the separation of the layers is the addition of cornstarch. If you don't get this right the first time, please do not despair - try again until you get it right. You have my video tutorial to guide you. You can watch again and again to get the right procedure. Make sure there are no tears in the crust when you fill them with the filling because there is a lot of pressure in frying so there is a tendency for the filling to ooze out if there is even a small tear. And don't forget the "lining" in the dough! Good luck!
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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
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