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Recipe by Oxmoor House January 1983

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Recipe Summary

Yield:
about 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour and salt; cut in shortening until mixture resembles coarse meal. Stir in beer with a fork until well blended.

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  • Roll dough to 1/8-inch thickness on a lightly floured surface. Cut dough into 5-inch circles. Place a rounded tablespoon of Sweet Potato Filling in center of each circle; moisten edges with water. Fold pastry in half, making sure edges are even. Using a fork dipped in flour, press edges of pastry together to seal.

  • Place empanadas on baking sheets. Bake at 400° for 15 minutes or until lightly browned. Combine sugar and cinnamon, and sprinkle over hot empanadas.

Source

Oxmoor House Homestyle Recipes

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