1 cup milk ¾ cup rendered lard* 1 tablespoon unsalted butter 1 package active dry yeast 2 ½ cup all-purpose flour ½ teaspoon kosher salt
Our empanada dough calls for rendered lard, which is a melted-down pig fat available at butchers and Mexican markets. Alternately, you can use drippings from cooking 2 slices of bacon, then add enough butter to make 3/4 cup.
*
If you can’t find rendered lard, render the fat from 2 slices bacon and add enough butter to make 3/4 cup.
