Empanadas-Fried Stuffed Dough Recipe Recipe

How to make it

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• Sift the flour with salt, baking powder, and sugar.
• Place half of the flour in a large mixing bowl.
• Make a well in the center.
• Place the lard, butter, eggs, and water in the well.
• Use an electric or stand mixer to mix ingredients into a paste, or use your hands.
• Continue to mix, gradually adding more flour until all of the flour is added.
• You may need to add water - slowly and in small quantities-until the dough reaches a soft, pliable consistency, like pie dough.
• Place the dough in a bowl, cover and refrigerate at least 30 minutes.
• Prepare the filling according to the recipe of the picadillo, guava or cheese
• Lightly flour a work surface.
• Divide the dough into 4 pieces (keep the pieces you aren’t using in the refrigerator until you need them); use a floured rolling pin to roll out the dough about 1/8 inch thick.
• Cut the dough into a large, rough circle. (Don’t worry about making a perfect circle. You will trim the dough in the following steps.)
• Put some filling in the center of the circle and fold over to make a half circle.
• Don’t over-fill!
• Use a pizza wheel to trim away the excess dough and make a nice half- moon shape.
• Seal the edges of the dough with your fingers to make a scalloped edge, you can wet the edges a bit to make sure they are sealed and use a fork to mark the edges.
• Instructions For Pan Frying:
• In a large frying pan, add enough vegetable oil to cover the empanadas completely.
• Heat oil to the frying stage, about 360 to 375 degrees F.
• Fry the empanadas in the oil, turning occasionally until brown on all sides.
• Drain on paper towels and serve hot!
• Instructions For Deep-Pan Frying:
• Heat the oil to 375 degrees F.
• Place a single layer of empanadas in the fryer basket, drop in hot oil, and cook for approximately 2 to 3 minutes, until golden brown.
• Be careful not to overcook. Follow the manufacturer’s instructions for your deep pan-fryer. Drain on paper towels and serve hot!