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Empanadas Turnovers

Mexican.Chef's picture
  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)

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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2022 Calories from Fat 1024

% Daily Value*

Total Fat 116 g178%

Saturated Fat 26 g130%

Trans Fat 13.5 g

Cholesterol 0 mg

Sodium 2539 mg105.8%

Total Carbohydrates 213 g71%

Dietary Fiber 6.8 g27.1%

Sugars 0.7 g

Protein 31 g61.3%

Vitamin A Vitamin C

Calcium 59.2% Iron 69.6%

*Based on a 2000 Calorie diet


Empanadas Turnovers Recipe