| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheese/eggs, Cuba, Update, Archived | 1 | Servings | |
INGREDIENTS
| 4 | c | Flour |
| 2 | tb | Of sugar |
| 1/2 | ts | Salt |
| 5 | tb | Of Crisco |
| 3 | Eggs (slightly beaten) | |
| Vino Seco | ||
| About 6-8 Tablespoons of cold water |
INSTRUCTIONS
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 of this circle place your filling. 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. Empandas File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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