Happy New Year everyone! Hope you all enjoyed the holiday season. We had a great Christmas holiday and not surprisingly, I learned more things from my mother that I will post in the weeks to come. For this week’s post, I decided to try her basic pastry dough recipe. Its a pretty simple dough recipe that she uses for so many things. This is the same way her mother made it, so its extra special. I used it for empanadas rather than a traditional empanada dough. When you think about it, almost every culture has their own version of a meat or cheese filled pastry dish. Italians have Calzones, Asians have Samosas, Spanish have Empanadas, and well, you get the idea. In Malta, we have Pastizzi (Pa-sti-ze) and Qassatat (ass-sa-tat). This is the dough recipe we use for the Qassatat but I decided to make a beef filling for empanadas.
Last year, my sisters and niece tried to learn how to make Pastizzi from my mother and well, let me be the first to say, it’s not very easy and we enjoy eating them more than making them! The Qassatat is much easier and I will share that recipe soon. For today, I posted the basic dough recipe and my version of the beef empanada filling. If you are thinking that making a dough is hard to do from scratch, I am telling you, this one is easy. Wishing you all a Happy and Healthy New Year!