How to make it

  • Preheat the oven to 400 degrees.
  • Combine the flour and salt in a large mixing bowl.
  • Cut the shortening into the dry ingredients using a pastry cutter or two forks.
  • The mixture should resemble coarse cornmeal.
  • Add the water, one tablespoon at a time, and lightly toss with a fork to incorporate it.
  • Add only enough water for the dough to hold together and be gathered into a ball.
  • Wrap the dough in plastic and chill in the refrigerator for an hour.
  • Bring the dough back to room temperature before rolling.
  • To make the crust, gently roll out the dough on a lightly floured surface to a thickness of 1/4 inch and use a cutter to cut circles to the desired diameter.
  • Place a couple of spoonfuls of the filling off-center on each circle.
  • Brush the edges with water, fold in half and seal securely using either your finger or a fork.
  • Brush the empanadas with the egg glaze, place on a lightly oiled baking pan, and bake them for 10 to 20 minutes, or until golden.
  • Remove them from the pan and cool them on a rack before serving.

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