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home > recipes > dessert > party empanadas
2 kilos of flour handful of baking powder one kilo of vegetable shortening The liquid is Coke ( cola ) , Orange juice could also be used Filling of choice ( soft fresh fruit, marmalade, Hershey's Kisses, M & M's, maraschino cherries, even peanut butter or a chocolate spread - ) Avoid jelly or things that could easily ooze from dough Empanadas come in two basic forms -- sweet and meat -- dessert or main dish. Dough freezes well Recipe adapted from a Mexican food blog.. Combine flour and baking powder, cut in shortening to make crumb like Gradually add liquid to the dough, mixing by hand to a kneadable consistency first in the bowl and then on the counter top, kneading to a pliable dough. Let dough rest on the counter 10 to 15 minutes Roll out very thin. Use a bottom of a floured glass as a cookie cutter. Cut out circles, reusing any remaining scraps of dough. Fill center of each circle with a bit of fruit, maraschino cherries, other candies, chocolate etc, and fold over edges to seal in a traditional empanada shape, sealing edges very tightly. Place on a greased and floured baking sheet. Bake in a moderate hot ( 350 to 375 ) oven until golden brown. Remove and place warm empanadas in a bowl of sugar and cinnamon to coat them well. Makes about 200 standard size. Decrease recipe if desired.

Party Empanadas


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(posted June 14, 2008)

2 kilos of
flour
handful of
baking powder
one kilo of
vegetable
shortening
The liquid is Coke (
cola ) , Orange juice could also be used
Filling of choice (
soft fresh fruit, marmalade, Hershey's Kisses, M & M's, maraschino cherries, even
peanut butter or a chocolate spread - ) Avoid jelly or things that could easily ooze from dough

Empanadas come in two basic forms --
sweet and meat -- dessert or main dish. Dough freezes well Recipe adapted from a Mexican food blog..

Combine flour and
baking powder, cut in shortening to make crumb like

Gradually add liquid to the
dough, mixing by hand to a kneadable consistency first in the bowl and then on the counter top, kneading to a pliable dough.

Let
dough rest on the counter 10 to 15 minutes

Roll out very
thin.

Use a bottom of a floured glass as a
cookie cutter. Cut out circles, reusing any remaining scraps of dough.

Fill center of each circle with a bit of fruit, maraschino cherries, other candies,
chocolate etc, and fold over edges to seal in a traditional empanada shape, sealing edges very tightly.

Place on a greased and floured
baking sheet.

Bake in a moderate hot ( 350 to 375 ) oven until golden brown.

Remove and place warm empanadas in a bowl of
sugar and cinnamon to coat them well.

Makes about 200 standard size. Decrease recipe if desired.


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