A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Empanada Dough
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- #95071
There are so many delicious ways to fix up an empanada. Spicy beef, cheesy chicken, sweet pumpkin... But no matter how good the filling, an empanada is only as good as its dough. That's where this scratch-made recipe comes into play. With a go-to dough as good as this one, you can start stuffing away.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 cups flour
1 pinch salt
2 teaspoons sugar
3 teaspoons baking powder
1/2 cup lard or shortening
3/4 cup chicken stock
1 egg
oil or shortening for frying
directions
Mix the dry ingredients together. Cut in the lard with a pastry cutter or 2 knives until the mixture resembles coarse meal.
Whisk egg and mix into chicken broth. Mix the broth and egg into the flour mixture and knead until dough forms.
Cover and refrigerate for 30 minutes.
Lightly flour a surface and roll out dough to 1/4 inch thick. Cut into 4-inch circles for small empanadas, 5-inch for medium ones or 6-inch for large ones.
Place 1 tablespoon of desired filling in the center of the dough circle for small empanadas, 2 tablespoons for medium and 3 tablespoons for large.
Fold dough over to make a filled half circle and use a fork to press the edges together. Refrigerate uncooked empanadas for 3 hours.
Fry in 350 degrees F oil for 6-7 minutes or until golden brown.
added by
salty8
nutrition data
Nutritional data has not been calculated yet.
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