Empanadas

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Preparation time:
Cooking time:

Ingredients

All purpouse flour
Salt
Cream Cheese
Butter/Margarine
Fillings of your choice
Water

Method

Add just a pinch of salt to a quantity of flour. Slowly add butter and cream cheese, sifting through the flour by hand untill the butter etc. is fully dispersed, and gives the flour mixture the consistancy of fine bread crumbs. Very slowly add water to the mixture, continuing to hand mix untill it easily forms into a ball. Refridgerate for at least one half hour, but not more than 24 hours. With a rolling pin, flatten the dough out to about an eigth of an inch, and cut out circular portions of dough (around six inches) place fillings of your choice (fried apples, taco beef, peperoni, cheese, etc.) in the center of the circle, and fold it in half. Pinch the fold shut, using water to "glue" the edges if necessary. Baste with butter (or egg whites) and cook in a oven heated to 425 degrees for 15 minutes. Cool, and enjoy.

Dough or cooked empanada can be frozen for several months.

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