Recipe by lola
"This basic dough can be filled with Empanada Pork Filling, then fried or baked."
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all-purpose flour for dusting
melted butter for brushing
I decreased the sugar to about a tbs. and ended up adding some more water to make the dough pliable. My empanadas turned out well. Make sure and roll your dough out well, so they aren't too thick. Thanks!
Good texture, but much too sweet. Would be good for banana empanadas.
We blend 1T butter with 6T shortening with 2 knives, then follow these directions. Our filling was a mixture of shredded chicken breasts, onions, hard boiled eggs, green olives, cumin, chili powder, chicken bouillon powder, bay leaf, paprika. Topped with sour cream and salsa.
I used 1 Tb and 1tsp sugar. Had to add a little extra water. Took a LONG time to make. Turned out very good. Needed less time to bake the empanada, maybe about 25 min.
Dough was too dry!
Good empanada dough to start with. I played around with the recipe and decreased the sugar to 1 tablespoon and added 6 tablespoons of shortening. It was still a little too dry for my liking. I like my empanadas soft and flaky.
it sucked.. dry.. not not soft or bread like at all.. not going to try this again..
To dry and hard to work with made the recipe as written but I wish I had read others suggestion I won't be making this again
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 11
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