Empanadas
By: Jorge Herrera
Published: Wednesday, February 10, 2010 - 3:22pm

Ingredients




4 cups Flour
2 tablespoons Of sugar
teaspoon Salt
5 tablespoons Of Crisco
3 Eggs (slightly beaten)
Vino Seco
About 6-8 Tablespoons of cold water

Preparation

1 Sift flour, sugar and salt together in a large bowl. Using a pastry hook on your mixer or using a fork, cut in the Crisco into the flour mixture until it is nice and crumbly. Make a deep will in center of the flour mixture. Add beaten eggs and about 3-4 Tablespoons of Vino Seco into center of bowl. Slowly mix together adding just enough water ( a teaspoon at time) until the mixture comes together and makes a soft dough. It shouldn't be stiff! Using a heavy rolling pin or a pasta machine roll out the dough very thin. The pasta machine is much faster. I usually run the dough from setting number 1 through setting number 6. You're going to be rolling out enough dough to make a circle about of a CD disk (if this makes sense) for each empanada. In the center 2 This can be guava paste (my favorite!), picadillo, or chicken. Once the filling is placed in the middle of the dough, fold over one side over the other forming a half-moon turnover. Using a pastry wheel or sharp knife, trim the edge making sure they are sealed. Using a fork, go around the edges pressing down with the tines making a nice decorative edge. Fry in hot Crisco until golden. Empanadas