micro sd card says write protected - Another important tip is not to overwork the dough. Overworking the dough can develop the gluten, which will make the crust tough. You want a tender, flaky crust, so handle the dough gently. After mixing the dough, wrap it in plastic wrap and chill it in the refrigerator for at least 30 minutes. This allows the gluten to relax, which will make the dough easier to roll out. When rolling out the dough, aim for a thickness of about 1/8 inch. Too thin, and the empanadas will be prone to tearing. Too thick, and the crust will be too doughy. With the right technique, you'll be well on your way to creating empanadas that are not just delicious but also a feast for the eyes.
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