Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Maira Isabel Morales
Recipe by Cooking Light September 2004

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Recipe Summary

Yield:
1 Empanada Dough recipe
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly spoon flour into dry measuring cups, and level with a knife. Combine 1/2 cup flour, water, and vinegar, stirring with a whisk until well blended to form a slurry.

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  • Combine 1 1/2 cups flour, sugar, and salt in a bowl, stirring with a whisk; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist.

  • Gently press mixture into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll the dough, still covered, into an 18 x 12-inch rectangle; freeze 10 minutes or until plastic wrap can be easily removed. Remove 2 sheets plastic wrap, and place dough on a lightly floured surface; let stand 1 minute. Cut dough as directed according to the specific recipe. Chill dough until ready to use.

Nutrition Facts

1690 calories; calories from fat 46%; fat 87.3g; saturated fat 17.4g; mono fat 31.6g; poly fat 33.3g; protein 25.8g; carbohydrates 198.5g; fiber 6.8g; cholesterol 0mg; iron 11.6mg; sodium 1177mg; calcium 39mg.
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