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Empanadas (Mexican Turnovers)
By Mark Roth on May 1, 2010 at 1:29 pm
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!
Fillings:
- refried beans, grated cheese and chopped chili peppers
- ground, cooked chicken or beef, sauteed with onion. Add 1/2 tsp. cumin, 1 tsp. chili powder and 1 beaten egg
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 »
May 15th, 2010 at 10:19 am
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