Empanadas De Dulce
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Lard/Shortening||1⁄2 Cup (8 tbs)|
|Ice water||1⁄2 Cup (8 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Drained crushed pineapple||1 Cup (16 tbs), drained|
|Flaked coconut||1⁄4 Cup (4 tbs)|
Mix flour with sugar, baking powder, and salt in bowl.
Cut in lard until mixture resembles coarse crumbs.
Sprinkle ice water over flour mixture, stirring lightly with a fork until all dry ingredients hold together.
Turn dough onto a lightly floured surface and knead gently 30 seconds.
Roll out to a rectangle about .16X12 inches.
With a floured knife, cut into twelve 4 inch squares.
Place a spoonful of filling in center of each square.
Fold one corner over filling to meet opposite corner.
Seal by dampening inside edges of pastry and pressing together with tines of fork.
Place on a baking sheet.
Bake at 400Â°F 15 to 20 minutes.
While still hot, sprinkle tops with granulated sugar.