Ingredients
-
-
2 3/4 - 3
-
3 - 4
-
1
-
3/4
-
-
3
-
2
-
1
-
1
-
-
-
-
-
Directions
Empanadas, This is a traditional Mexican recipe. You can make 12 for a tapas-light snack-or 6 for a hearty meal. I could live on these!, I don’t believe I have ever made Empanadas before and didn’t really know what to expect. A cardboard crust came to mind with such a small amount of fat : So happy to say that I was completely wrong and we devoured these for dinner. I will be making them many times in the future. We really enjoyed the filling too! Made for CQ4
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Steps
|
1
Done
|
'------For the Dough--------. |
|
2
Done
|
in a Large Bowl Add Flour and Cut in the Lard/Shortening to Small Pea Size. |
|
3
Done
|
Dissolve the Salt in the Hot Water and Work It Into the Flour Mixture. |
|
4
Done
|
Knead Several Minutes Until Smooth. |
|
5
Done
|
Divide Into Six or 12 Balls, Place on a Plate and Cover With Plastic Wrap. |
|
6
Done
|
Let Rest at Room Temp For 30 Minutes. |
|
7
Done
|
'-----For the Filling--------. |
|
8
Done
|
Place Tomatoes in a Food Processor and Puree Until Smooth, Adding 1/3 Cup Water as You Go Along. |
|
9
Done
|
Heat the Oil in a Large Skillet Over Medium Heat. |
|
10
Done
|
When Hot Add the Onion and Cook Until Soft, Around 4 or 5 Minutes. |
