If your kitchen is very warm, refrigerate all of the dough ingredients for 30 minutes before making the dough. If the dough ever becomes too soft and/or sticky to work with, simply return it to the refrigerator until firm; a dough scraper also comes in handy here. There should be plenty of dough to cut out and make 48 empanadas without having to reroll any dough scraps; we found the rerolled scraps of dough to be very tough. The filling can be made while the dough rests in the refrigerator.

http://www.cooksillustrated.com/recipe.asp?recipeids=3988&bdc=47856

ready in about an hour; serves 48
You might need to buy:
  • For Dough
  • sugar
  • table salt
  • ice water
  • For Filling
  • olive oil
  • tomato paste
  • ground cumin
  • ground cloves
  • cayenne pepper
  • percent lean ground chuck
  • low-sodium beef broth
  • sugar
  • Table salt and ground black pepper