Empanadas With Refried Beans
|Canned kidney beans||1 Pound|
|Sifted flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
|Ice water||4 Tablespoon|
|Grated cheddar cheese||1 Cup (16 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Shortening||1 Cup (16 tbs) (For Frying)|
PREPARATION drain beans.
Reserve liquid; melt butter in skillet; add drained beans; heat.
Mash with potato masher; add liquid from beans, gradually cook until all butter is absorbed and mixture thickens, stirring constantly; remove from heat.
Reserve sift together flour, sugar, baking powder, cumin seed, garlic salt, salt, and pepper; cut in shortening until mixture is consistency of coarse meal.
Add enough water to hold dough together; roll dough very thin on lightly floured board, cut in 4-inch rounds.
Place 1 spoonful of beans in center of each round, sprinkle with cheese and parsley; moisten edges of round.
Fold over press, edges together firmly with a fork.
Fry in deep fat at 370Â° until golden brown.