Empanada Discos
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Vegetable oil makes this dough rich, and hot water keeps it tender. It comes together in one bowl and rolls easily.
Whisk the flour and baking powder in a large bowl. Whisk together ½ cup hot tap water, the oil, vinegar and salt until emulsified and opaque. Pour into the flour and mix with your hands or a wooden spoon to form a ball of dough. Pat the dough into a 1-inch-thick rectangle. Let rest at room temperature for 10 to 20 minutes.
On a floured work surface, roll the dough to ⅛-inch thickness with a lightly floured rolling pin. Cut out a dozen 4-inch rounds as close together as possible. Use immediately.
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