Aunt Clara - First of all, I also love raisins in my empanaditas, but when I made this last year for Noche Buena I used dried currants which were also extremely delicious!

I do have a question about the dough - I tried this recipe with no fat in the dough and I basically ended up with a mess. It just wouldn't work. A year later, I don't remember exactly what went wrong, I think it was just way too dry even though I added more water to try to get it to the right consistency. I had to use a different dough recipe that I found, but would like to try yours again this year - any tips or pointers?