Mambo empanada dough

You have to think about letting it rest the whole night so that the dough rises. You can also leave it without resting as in my case.

Add the flour, paprika, salt, baking powder and mix it all (mambo spoon speed 2) to make it more homogeneous.

Then add the water, white wine (beer is also good) and oil (I usually use less EVOO and more wine) and mix until we get a ball (mambo spoon speed 3 for 3'). If we see that it is too dry, add more EVOO but little by little.

Remove it when it is well formed and place it in a bowl with a cloth over it overnight.

After the time has elapsed, we stretch it and fill it.