This flaky crust is perfect to make empanadas. Just add your favorite filling, cook and enjoy a crispy empanada.
Prep Time: 45 minutes
Cook Time: 15 minutes
Ingredients:
- 3 cups flour
- pinch of salt
- 2 teaspoons sugar
- 3 teaspoons baking powder
- 1/2 cup lard or shortening
- 3/4 cup chicken stock
- 1 egg
- oil or shortening for frying
Preparation:
Mix the dry ingredients together. Cut in the lard with a pastry cutter or 2 knives until the mixture resembles coarse meal. Whisk egg and mix into chicken broth. Mix the broth and egg into the flour mixture and knead until dough forms. Cover and refrigerate for 30 minutes.
Lightly flour a surface and roll out dough to 1/4 inch thick. Cut into 4-inch circles for small empanadas, 5-inch for medium ones or 6-inch for large ones. Place 1 tablespoon of filling in the center of the dough circle for small empanadas, 2 tablespoons for medium and 3 tablespoons for large.
Fold dough over to make a filled half circle and use a fork to press the edges together. Refrigerate uncooked empanadas for 3 hours.
Fry in 350 degree oil for 6-7 minutes or until golden brown.
