Mexican Empanada Dough

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   ["Preheat oven to 375 degrees. In a stand mixer, add flour, baking powder and salt. Turn the mixer on low and drizzle in the oil until combined. Add the milk and vodka. Use the dough hook to kneed for 2-3 minutes on medium speed. The dough will be soft and pliable like a cookie dough. Form a ball and allow it to rest 10-15 minutes. Divide dough into 4 balls. Carefully roll each ball out into a 6-8"" circle. Fill 1/2 with your favorite topping, moisten the edges, seal and crimp. Slash the top of each to release steam. Bake on a cookie sheet lined with parchment or non-stick pad 30 minutes or until brown and crisp."]

* Per serving · 4 servings · Values may vary.

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