Masa de Empanadilla
When I first started making Empanadas, it was suggested to me to simply use pie crust dough. Even though it got me by, it had a serious drawback. Empanadas, for the most part, are a food that is meant for travelling and pie crust dough is too weak for the task. This resulted in quite a few broken Empanadas. I looked into this and found a recipe for Masa de Empanadilla in the book The Foods and Wines of Spain by Penelope Casas. She was an early proponent of Spanish Cuisine in the modern era. She traveled all over Spain researching and collecting recipes. I've been using this recipe for the dough for quite a few years with great success.