Empanada Dough

During the bakery’s first summer, we shut up shop for five weeks and fled Surry Hills. Dave went to France and I went to South America. I fell in love with the empanadas. I ate so many my veins coursed with suet. Inspired on my return, I created the Bourke Street Empanada — not glamorous, not good for you — but damn tasty. An empanada for me is street food. It tastes so much better when eaten on the side of a lively road while watching the world go by — a perfect match for our little bakery