Bear with me, this is probably elementary to many.
Most fruit turnovers call for 1 cup plus of Crisco to 3 cups of flour. Most Indian Samosas call for 1/2 cup or less of oil or Crisco to 3 cups flour. Most South American empanadas call for just corn flour (masa harina), a little salt and water with a little sugar in it, no oil or Crisco at all.
I'm sure there is a good reason for all this. Can anyone explain it to me, simply please?
Retired, cooking as a hobby, trying to recreate goodies from my youth and from years of working overseas.