I made my first attempt at recreating my grandmother's pumpkin empanada recipe, but the dough come out a little too crispy, more like pie crust than the soft dough her's had.
I am not working from her recipe, because like a good old Mexican woman her's was in her head and none of my mother's family ever watched closely enough to write it down.
How do I make the dough softer? or does anyone have a recipe for soft dough?
The dough recipe I used:
2 1/4ish c flour
3/4c shortening
1/4 sugar
1 packet yeast
1/8tsp baking power
4oz "spiced tea"
