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Empanadas Turnovers

Mexican.Chef's picture
Ingredients
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Shortening/Lard 1⁄2 Cup (8 tbs)
  Relleno de pescado/1 1/4 cups picadillo 1 Cup (16 tbs)
Directions

Stir together flour, baking powder, and salt.
Cut in shortening till mixture resembles cornmeal.
Add 1/3 cup cold water, a little at a time, stirring with a fork till dough forms a ball.
Divide into 20 parts.
On floured surface roll each to a 4-inch circle.
Place about 1 tablespoon desired filling on each.
Moisten edges with water; fold in half, pressing edges with fork to seal.
Fry in 1 1/2 inches hot fat (375°) for 3 minutes or till golden, turning once.
Drain on paper toweling.

Recipe Summary

Cuisine: 
Spanish
Method: 
Fried

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