Recipe Archives->Mexican->Empanada Dough

Empanada Dough

3 cups flour
pinch of 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

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 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 F oil for 6-7 minutes or until golden brown.

Printable version: empanada-dough.txt.