|Nutritional Guidelines (per serving)|
|Servings: 10 empanadas (Serves 5)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 53g||19%|
|Dietary Fiber 8g||28%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Every empanada recipe starts with the dough. Here is a simple empanada dough made with flour, salt, water, egg, vinegar and shortening.
In a bowl, beat the water, egg, egg white and vinegar together. Set aside.
In a separate bowl, mix together the 3 cups of flour and salt.
Cut the shortening into the flour mix with a pastry blender or two butter knives.
Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
Mix the wet and dry ingredients with a fork until it becomes stiff.
Turn the dough out onto a lightly floured surface.
Knead it just until all the flour is incorporated and the dough is smooth.
Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.
Tip: If you want to keep the dough longer than 24 hours, you can freeze it.
Servings: Makes approximately 10 six-inch empanadas.