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1 1/2 cups unsifted all purpose flour
1/2 teaspoon salt
1/3 cup milk (approx.)
Apple or pineapple filling
1 teaspoon baking powder
1/3 leave vegetable shortening
Vegetable oil for frying
APPLE FILLING:
2 small tart apples (3/4 lb.)
1/4 teaspoon ground cinnamon
1/4 cup sugar
Dash of salt
PINEAPPLE FILLING:
1 8-ounce can crushed pineapple in juice
2 tablespoons sugar
1 1/2 teaspoons butter
1 tablespoon cornstarch
1 teaspoon grated lemon peels
Mix flour, baking powder and salt. Cut in shortening with pastry blender or 2 knives until mixture resembles cornmeal. Sprinkle with milk; mix with fork until dough clings together. (Add a little more milk if necessary.)
Gather dough into a ball and knead about 10 times until smooth. Roll dough on lightly floured surface to 1/8" thickness. Cut into 4" circles with floured cookie cutter. Fill each with about 1 tablespoon filling; moisten edge with water. Fold in half and press edges to seal. Press edge with tip of fork. Re- roll trimmings; cut and fill.
Heat 1/2" to 1" oil in small skillet to 370 degrees. Lower 4 or 5 empanadas in hot oil. Fry 2 minutes, turning once, until golden brown. Drain on paper towels. Serve warm or cold. Dust with confectioners' sugar, if you like. Serves 16.
APPLE FILLING:
Peel, core and cut apples into 1/2" cubes. Put in saucepan with sugar, cinnamon and salt. Cover; cook over low heat until apples are consistency of chunky applesauce, stir occasionally. Cool to room temperature.
PINEAPPLE FILLING:
Combine ingredients and cook over medium heat until mixture is bubbly and thick. Cool to room temperature.
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