I don’t know what possessed me to make Homemade Pop Tarts the other day. Hausfrau gone wild? Seriously, I never really liked pop tarts. Oh, I like the idea of them, a jammy filling nestled between two sheets of flakey, buttery pastry but the commercial variety just never did it for me.
This is a beautiful, slightly lean dough. It makes 12 five-inch rounds of dough (you’ll need to use the scraps) about 1/8th of an inch thick. You can see how beautifully flaky this dough bakes up in Empanadas.
This works very well with four cups of filling, 1/3 of a cup in each Empanada.
Empanadas have long been a favorite indulgence, whether made with a traditional filling to some crazy wild combination, they’re just fun to eat! From the flavorful filling to the crispy, flaky pastry, they practically shout party! These Chipotle Pulled Pork Empanadas are no exception.
This is a kitchen basic, and on my blog not because it’s anything “special” but so I never have to pull out my recipe box and double check for the temperature and timing! I hope it helps someone else, too.