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    Empanadas (Mexican Turnovers)

    By Mark Roth on May 1, 2010 at 1:29 pm

    2 cups flour
    2 tsp. baking powder
    1 tsp. salt
    1/2 cup shortening
    1/3 cup cold milk

    Sift flour, baking powder and salt together in bowl.

    Cut in shortening.

    Add milk.

    Stir into a ball, handling like pie crust.

    Roll out thin, cut in 4″ rounds or squares.

    Place a spoonful of filling on one half of a round.

    Fold over, moisten edges and press firmly so they seal.

    Deep fry, or bake 15 to 20 minutes at 400° F.

    We like them best baked!


    For sweet turnovers, add:
    2 tbsp. sugar to dry ingredients while making dough. Fill with 3 oz. cream cheese blended with 3 tbsp. strawberry preserves (or any other kind), or simply with shredded cheese. Sprinkle empanadas with confectioners’ sugar after they are baked.

    source: Heart and Hearth

    Topics: Book Excerpts, Recipes | 1 Comment »

    One Response to “Empanadas (Mexican Turnovers)”

    1. May 2010 Newsletter | Ampersand Says:
      May 15th, 2010 at 10:19 am

      […] Empanadas (Mexican Turnovers) […]