"Ideally, empanadas should be made over a couple of days. Making both the dough and the filling on the same day can be time consuming."
"Also make sure the filling you use is cold; this way it does not sweat the dough as you make them. There's nothing more disappointing than soggy dough."
"Another important factor for your filling is to make it juicy, but not too juicy; if the filling has too much liquid, it'll penetrate the dough."
"Making the filling ahead of time and letting it sit in the fridge for a day will develop the flavors and allow any extra liquid to collect at the bottom of the container."
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